I consider myself an affection ado of the Neapolitan-American style of pizza having consumed them since I was a baby. Being Catholic we used to have meatless Fridays. My father, being a pizzalero in his younger days, saw the Cheese Pizza as the answer to the dilemma of no meat. Being a child, I agreed wholeheartedly. So every Friday I accompanied him down to the local pizzeria in Philadelphia to obtain the pies. The place was a front for the Mob, don't ask me how I know, Dad said it was and told me to shut up, and I haven't spoken about it since. Being a front, of course, the pies were spectacular and the prices were rock bottom. But, I digress. Real Italian pizza was something I was totally unaware of until as an adult I discovered it as a way to impress the ladies.
I am now seeking to find a real Neapolitan pizza without the expense of delivery from Italy. Thus my interest in adding pizza to my travels as a beer judge. I don't want to start any arguments or debates as to whether certification is useful or not, in my original post, remember, I said it would "be nice" if the DOP was followed. I agree with both posters, DOP is nice but innovation is nice too. As an accomplished homebrewer and beer judge, I know that there are times for tradition and times to innovate. I applaud both. I would like to be able to learn enough to contrast the two, the way I can beer.
I would be glad to find a good Neapolitan-American in my travels too. Trying to order a Pizza in a strange town can be a real crap shoot, last time I ordered a pie in Florida, Orlando it think, it was Russians running the place. Nothing against Russians, great people, but, Pizza is not part of their tradition and the pie showed it. I appreciate all recommendations.