PFT, the studio I am working at right now is right around the corner from both of these excellent pizzerias so I am going to hit UPN tomorrow and Luzzo's again on friday to do a better comparison. When I hit luzzo's the other day it was lunch time and I wonder if the pizza would have a longer fermentation and a hotter oven for dinner.
From what I remember about the last time I was at UPN the dough was not as light and airy as Luzzo's but it did have better flavor. Anthony lets his dough get very sour, even more so than the pizzerias that I tried in Naples that used a starter. He also uses a stronger olive oil, more and stronger basil, and less cheese than Luzzo's. His pies explode with flavor, but are not as crisp and light as Luzzo's. The whole crisp pizza thing is not what I found common in Naples. To me the luzzo's pies were pretty much a Patsy's style pie but with better quality ingredients.
The only thing I found unusual about the pies at Luzzo's was maybe the crust. The sauce and Buffalo mozzarella seemed right on to me. The crust seemed a little bit more similar to American style pizzas than the true Neapolitan. I think they are kneading longer,fermenting shorter, and using a dryer dough than typical Neapolitan. I did think the crust was lacking some flavor, but I didn't realize that it was the lower salt level. Now that Marco mentions it, yes, they were light on the salt. Again, more in line with a typical American style crust. Also, the flour did seem different than the Caputo pizzeria that I am used to . Again, it seemed more American, but funny, I think it might be the Poselli flour that I had at some of the pizzerias in Naples.