I agree with everything that you say except that I have come to accept the fact that most recipes in the U.S. will recite volume measurements instead of weights and that is not about to change anytime soon, if ever. Unless instructions are given in recipes about how to measure out volumes, such as flour, for example, there will be instances where a recipe may not work out as hoped or require further experimentation or midcourse corrections. But overall people will usually get acceptable results, as we have noted with many recipes posted on this forum with volume measurements. I personally deal with such situations by converting volumes to weights as best I can--as I tried to do in the earlier post with the General Mills cracker-type crust recipe--and introduce the thickness factor to be able to broaden and expand the use of the recipe. Ultimately, the formulation stated in baker's percents should be more malleable in my opinion.
What you say about using very small amounts of ingredients is indeed correct. When dealing with small quantities of ingredients, accuracy and precision are compromised more so than with much larger quantities. For example, how do you accurately measure out 1/16 teaspoon of yeast? Yet, I usually post what I calculate (or my spreadsheet calculates) to be the required quantities (usually by both weight and volume) of ingredients to be used in the formulation in question. In great measure I do this since some of our members (pftaylor comes to mind) have scales that can weigh small amounts of lightweight ingredients like yeast, salt, sugar and oil. Even for those ingredients where conversion data is used, the conversion data (for converting from weights to volumes) can be less that 100% accurate because ingredients change with time, age, environmental conditions, etc., and also because labelling information used to calculate such conversion data may not be entirely accurate. Yet, with all the imprecision and perceived deficiencies in the "system", the numbers are usually close enough (and in proper proportion in most cases) to allow most of us to make some pretty good pizzas.