I have a suggestion:
Let's find all the pictures of the vera pizza napoletana posted (by anyone) on this site in 2005, than it would be a fairer comparison, wouldn't it?
Moderator, can that be arranged just as a learning experience for us all?
In 2005, there were very few members who were on the forum at the time that had high-temperature wood-fired ovens to be able to make Neapolitan doughs with any authenticity. I believe that Bill/SFNM was one of the few to have such an oven, and I believe that member David had some kind of wood-fired oven. There were a few of us who attempted Neapolitan style pizzas in our standard home ovens but such ovens were not anywhere good enough to do the Neapolitan style justice. Also, at that time, it was still fairly difficult for our members in the U.S. to get their hands on Caputo 00 flour. That flour was available in Italy and to professionals in the U.S., but not readily available at the U.S. retail consumer level. The flours that I remember that were available to home pizza makers were the Bel Aria and Delverde 00 flours, or the King Arthur 00 domestic "clone" flour, and they had to be purchased from online sources. If they were available in stores, I never saw them.
However, the above said, Marco did post some photos of Neapolitan pizzas baked in some of the better pizzerias in Naples in the 2005 time period. They can be seen by scanning the Neapolitan board index at http://www.pizzamaking.com/forum/index.php/board,26.0.html
and, more specifically, the first two or three pages of posts in that index (currently numbered 33, 34 and 35). Examples of Neapolitan pizzas at that time can be seen in the threads at http://www.pizzamaking.com/forum/index.php/topic,1785.0.html
(Pizzeria Salvo) and http://www.pizzamaking.com/forum/index.php/topic,1773.0.html
(Il Pizzaiolo del Presidente). To this, I would add that one of the seminal threads on the forum on the Neapolitan style pizza in the 2005 period was the one at http://www.pizzamaking.com/forum/index.php/topic,1415.0.html
. Bill posted links to photos but they are no longer viewable, although David posted some at Reply 32 at http://www.pizzamaking.com/forum/index.php/topic,1415.msg13592.html#msg13592
. In both cases, a dough recipe by Marco was used.
Beyond the above, I do not recall seeing a lot of photos of authentic Neapolitan pizzas.