Gman, those doctors were working with deadly alternate facts before it was as fashionable as it is currently.
You might want to reconsider equating your youthful pizza handling technique with keeping safe chicken, two very different products. Bread and most pizza toppings aren't laced with bacteria.
Food safety is as much an attitude as knowledge based. Do you have the basic habit of ice-bath chilling after SV to minimize the development of harmful toxins? Any cooking for future use requires a thorough chilling.
In case you're wonder how long, it takes 50 minutes in a 50% ice bath to chill to the core a 1-inch thick product. Plan on a 2 3/4 hour ice bath for a 2-inch thick food item.