I couldn't disagree more. The biggest issue with VPN in my opinion is that they did not create an oven requirement. It is one thing for an oven to create one pizza that meets certification, and another thing for it to do it all day every day in a commercial environment. This is exactly why we have so much subpar VPN pizza cooked in subpar ovens in this country. For that reason and a few others I personally consider VPN a worthless gimmick that in no way guarantees quality.
See the VPN guidelines, translated from the Italian, here: http://www.fornobravo.com/vera_pizza_napoletana/VPN_spec.html
Here's the rule on ovens (italics mine):
"Pizza Napoletana" is a food preparation made from a base of risen dough and cooked in a wood fire oven
. The product is characterized both by the ingredient, means and technologies of production."
And as you can see here, they don't content themselves with specifying the overall oven temperature, but for the floor and dome, individually. They also specify precise temperatures for the individual ingredients: dough, tomatoes, oil and mozzarella:
The following temperature guidelines should be followed:
Cooking surface temperature: 800ļF about.
Oven dome temperature:800ļF about.
Temperature reached by the dough: 60-65C.
Temperature reached by the tomatoes: 75-80C.
Temperature reached by the oil: 75-85C.
Temperature reached from the mozzarella: 65-7C.
But getting back to the "oven requirement," VPN does promulgate one and it's very specific. As the Forno Bravo Web site states (http://www.fornobravo.com/vera_pizza_napoletana/VPN_guideline.html
"Pizza Napoletana must be cooked in a wood-fired dome oven. Gas, coal or electric ovens, while capable of produce wonderful pizza, do not conform to the Pizza Napoletana tradition."
The problem, if I understand you correctly, is not a lack of guidelines, but some pizzerias, either deliberately or out of ignorance, are calling their pizzas "Neopolitan" when they're not.