Same with me. I'm beginning to think that the long ferments make a difference only in the Neopolitan style, where toppings are minimal and the crust is "the star." Same with Detroit style, but the crust is cheese, not dough, plus the ingredients are more substantial and there can be more of them.
That's a pretty broad sweep of the brush...but I believe I know what you are saying.
There are other styles where the fermented crust is "the star"....NY pie being a pretty obvious one along with Chicago Deep Dish....interesting enough, even a good
cracker falls into this category along with others.
I make a lot of Chicago/Midwest thin crust pizza and feel it has always been generally considered that the crust is merely the "vehicle" to deliver the rest of the goodness. Never the less, that crust has perimeters to be followed to be acceptable. But given that, it is still just the "vehicle" if you will. Like you have pointed out about the Detroit style.
Not trying to object to your statement here, Gene....just saying that there are many ways of looking at a doughs purpose and it's relative results to the pie.
Good pizza sure does taste good though don't it....