FYI If the dough is "'gummy" something went wrong in the mixer, I will not tell you what the correct term is but it is not a characteristic of impasto napolitano. Call the experts and verify with them if you don't believe me. Crisceto is not referred to Ischia or Camaldoli either. I am still waiting for your reply to my PM.
You are absolutely incorrect. The picture below is what a typical pizza looks like from Keste, Are you telling me that Roberto does not know how to use his mixer? If that's the case then maybe you can offer him some consultation. Why won't you tell me what the proper term is? Is it because you don't know? In your opinion, what is the optimal hydration for Neapolitan pizza dough?
Below is a quote from member Scott r:
"The hotter an oven gets, the more chances for that small amount of uncooked dough in the middle. Combine that with the neapolitan tradition of a fairly wet sauce, and you can easily start having issues. Jeff Varasano commented to me in private that most, or maybe even all the pizzas he had in Naples Italy had a gum layer, and that he considered them "raw". What this means to me is that it is sort of part of the neapolitan experience, although maybe marco can chime in and tell us that it shouldn't be that way. The pizza I had at Keste was exceptional, and right up there with what I expect after a visit to Naples"
The 2nd & 3rd photos were posted by Marco detailing the strappo & sezione of one of his pizza's, please feel free to comment.
With regards to Crisceto, I am fully aware of what it means. If you read my reply properly you would of seen that I was merely clarifying something up for Norma. If Ischia & Camoldoli are not both forms of crisceto then please enlighten us all & tell us what they are.
"I mean that it rises sooner and however you will need to aim for at least 12 hours to have good results using a Crisceto." This quote was taken from one of Marco's reply to another member who was asking about the fermentation times for both Ischia & Camoldoli.
For your last point, I believe that I have properly answered your PM.