Here's an interesting article about Da michele with lovely pictures: Campionato della Pizza. Da Michele, la pizzeria mito che si ama o si odia
Dear Sub, I thank you very much for the interesting Da Michele link. The first time I tried Da Michele pizza was 30 years ago. Da Michele pizza was indeed my very first introduction to Neapolitan pizza when my uncle took me there upon my arrival in Naples in 1984. As such, it has not only served me as a source of inspiration, but also it has acquired a sentimental value, reminiscent of the year I spent in Naples as a young boy without any cares in the world. Those were good old days.
The year 1984 was coincidental with the establishment of Associazione Verace Pizza Napoletana (AVPN), whereby the association stipulated its rules for, as they put it, the "true Neapolitan pizza". Yet, as you are aware and as partially reflected in the above-referenced article you posted, Da Michele seems to hardly adhere to the AVPN rules. If I am not mistaken, the pizzeria uses:
1. Non-D.O.P. San Marzano tomatoes (some even claim non-San Marzano tomatoes);
2. No buffalo mozzarella, but fresh cow mozzarella from Agerola;
3. Seed oil (i.e., "sunflower oil" according to the menus attached on the walls) instead of olive oil;
4. Reportedly "old dough"; and
5. Dough balls which sometimes or oftentimes reach 300 grams (or more) each.
As the article puts it, people either hate or love the Da Michele pizzas. Some of my friends who have visited Da Michele thought of the pizzas as substandard while the rest thought of them as exemplary. No doubts, the quality of Da Michele pizzas is sometimes diminished; nonetheless, the pizzeria, for me, is reminiscent and a tangible representation of the past when both pizzerias and the pizzas they produced were simple, modest, straightforward, and no-frills. In my opinion, Pericles’ (495–429 BC) statement can eloquently characterize Da Michele philosophy: "We are lovers of beauty, yet simple in our tastes. . . ."