I think they great discovery from a bread viewpoint is how easy it is for those that travelled to France a generation or so ago and yearn for proper bread they use to eat when it was fully prepared in bakery - and how much easier it is tahn they probably think to recreate that in the kitchen. Poolish, small amount of rye, envelope folding, and steam. The other thing is the simplicty of making real home made pizza which as we all know is about the base and not the topping which is less is more.
Everyone knows the secret of good pizza is in the sauce.