Sometimes I think that people associate hyper leoparding and very dark almost charred with Neapolitan. IMHO the crumb should be blond with light to semi-light leoparding.
Dear friends, I think that BrickStoneOven has brought up a point worthy of consideration. Based upon my personal observation in Naples, it seems to me that sometimes we get disproportionately focused and preoccupied with the blisters and chars to the point of almost neglecting the rest of the pizza! I think "moderation" or "balance" is a key to Italian cuisine in general. To emphasize the weight of BrickStonesOven's point, I would like to quote a couple of passages below:
According to "Article 4.b." of Italy's "Ministry of Agriculture Communication" (dated 5/24/2004):"Pizza Napoletana STG is characterized by a raised crust of golden color--a definite product from oven, soft to the touch and to the mouth."
According to the §3.5 of "Application for Registration of a TSG" [Council Regulation (EC) No 509/2006; (EC No. IT/TSG/007/0031/09.02.2005)]:"Pizza Napoletana TSG is distinguished by a raised rim, a golden colour characteristic of products baked in the oven, and a tenderness to touch and to taste. . . ."
If the quoted statements above are representative of the Neapolitan tradition and representative of a general consensus amongst people of Naples, and if the "golden colour" precludes excessive blisters and charrs, then BrickStoneOven seems to have a valid point. Good day everyone!