Thus, longer and hotter baking and longer fermentation likely would be less effective in making more healthful pizza with refined flour

That, of course is supposition as they don't know what the mechanics are.

I also wonder at the "fementation up to two days" - When I worked at a pizza shop - our dough fermented for an hour at room temp - then was refrigerated with a date and time stamp. at 24 hours it was tossed (or was suppossed to be tossed)   and if you went much over the 24 hours the customers usually started to complain.

And we baked at 500 degrees for 7.5 minutes

so all around I wonder at the results - and if the "improved" doughs would even be considered edible by most people.