As noted below, cooking is much more like music than engineering. There isn't one right way, yet there is no upper limit on the quality of the result. A business depends on repeatable results, but that's business. True mastery includes creativity and adaptability to circumstances.
Once I had a pot of lentils that was almost done. I tasted it and it needed something... I spotted a bowl of fresh black cherries, and thought "that's it!". I quartered and added some, and it was exactly the right thing, right then. I later found a Martha Steward lentils recipe that called for cherries.
Absolutely agree, I didn’t mean to imply that this was some kind of patentable solution; more like me discovering the intricacies of a new musical genre, and in my excitement, desperately trying to communicate what I (probably wrongly) think is the essential parts (to be mixed at your discretion)
The name "Pan de Cristal" is new to me. A new pleasure!
This is the secret, combined with stretching the gluten without tearing the dough, and giving the dough enough time to slowly rise (e.g in a fridge overnight).
(Basically make Pan Cristal dough for your pizza )