I just spent a week in Naples trying as many pizzeria's as possible. Just thought I would share some observations. I went to around 12 places. What I realized is the Neapolitan pizza in states does not taste like the pizza in Naples. I haven't been to one place in the states that makes it the same as in Naples. First all the pizza's are at least 13-14 inches going over the side of the plate (They are called " Ruota di Carro", truck wheel pizza) and they are incredibly soft like a blanket and very very thin, razor thin in the middle yet they hold the toppings. Now granted they eat pizza with a fork and knife. I am not saying that the pizza there is better but I have yet to find a place that mimics that style. Now I prefer a slightly firmer crust and that's what we do at Pizzeoli. So in reality what we do here is a version of Neapolitan Pizza but not authentically identical. I am not sure exactly how they do it that way but I think one thing is the temp of the oven.. They probably bake close to 950 (Less than a minute) and a lot of the places use the red bag Caputo, not the blue bag. Apparently the red bag has a higher protein. http://caputoflour.com/portfolio_item/00-rinforzato/
. One thing was consistent..... there should be absolutely NO REFRIGERATION of the dough. Everyone I talked to was adamant about this. The black spots on the crust aren't considered a good thing there! Also I did not see one Stefano Ferrara or Acunto oven. Most places had the same looking oven, the same one as Spacca Napoli in Chicago.