IMO it's all a question of it depends

A dough is something alive and the final results depends on quite a few parameters.
Flour: what kind of grain went into it, how was it milled, how much protein/starch does it contain, how refined is it, what water content does it have, how much water can it soak up, how old is it, what additives, etc.
Water: what temperature, what mineral content, hard or soft, etc.
Salt: sea salt, rock salt, humidity, etc.
Yeast: CY, ADY, IDY, how fresh, how has it been stored, etc.
Then the question of how was it mixed, treated after mixing, what temperatures, how it was balled, extended, etc.
Then we have the oven and cooking, with a myriad of parameters too. What toppings, etc. What kind of style of pizza is targeted. It seems like a never ending list of parameters.
At first glance it appears something simple, but if one considers the topic a bit deeper, there are myriads of combinations possible! Just like western music comes down to just 12 tones, and look at the variety that can be made from them.
I see it as an art/craft that will take many years to master! Just notice how one can do everything exactly the same, and still come up with different results on two different occasions...
I think Craig's oft repeated advice of "just make pizza" is the right one. It really is the only way to advance and gain personal experience.
And finally it's a question of taste, some will prefer a Neapolitan, others a NY style, etc. No way we can agree on what is best, and most likely hard to even agree on what methods to use.
Personally I think the diversity is part of what makes it fun!
Still we seem to reach some agreement on some points, which IMO is already a good start
