I've read through your 6 posts(2 of which are directed to me) and your bio, and you seem to be all over the place which is making it hard to get a read on where you are coming from.
You bio states your favorite style and "Napoletana" and your favorite pizzeria is Pepe's. I know Pepe's uses the term Napoletana in their name, but it bears little resemblance to Neapolitan pizza.
You then state you have been selling Neapolitan pizza for three years, but in another board you ask very basic questions about pizza cooked in a 550F oven with bread flour.
So, if the pizza you are selling is similar to Pepe's and cooked in a 550F oven, then your experiences are exactly what I would expect.
Am I missing something?
Sure, you are missing quite a bit.
Yes, my preference is for NP. FWIW, my favorite NP places are Keste and Paulie Gee's. A Mano was very good when I was there visiting RC in 2007 when he was anonymous. I liked Motorino, but my recollection of it was that its cornicione wasn't as light and delicate as I prefer, though the flavors were spot on. When I had UPN before he sold to MP, the pizza I had was very good, light and delicate irrespective of his much discussed method. I thought Bianco was damn good, especially the Wiseguy--though not NP as far as I'm concerned. Pizzicletta was very good, and a cool space. And yes, Pepe's is my favorite pizzeria--not my favorite pizza; 2 vastly different things that are not mutually exclusive. Why would you assume I cook in a 550 degree oven? Because of a 6 year old post? If you paid attention to my 6 post history, it should stand out that my first 3 posts were from 6 years ago. Did it occur to you that maybe my POV and frame of reference has changed during those 6 years, given my remarks?
I could be wrong--that's the problem with text as a medium, but I sense you are sensitive to my comments. You made a speculative comment about what people who sell NP should do, so I thought my POV as someone who actually does sell NP--as close as I can replicate--to people was valid, maybe even desired. Despite your assertion that your thoughts aren't outta thin air, there is nothing similar about the social contract of feeding your friends at home and the business contract of selling food to people. I didn't disparage you, I simply stated my perspective, based on actually selling pizza to people. Your statement that 2 of my posts were "directed" at you, rather than seeing them as the "replies"--and part of a larger conversation--that they are, indicates that you feel I somehow challenged you. If I'm right, I would caution all on this board that such hyper sensitivity is the reason people lurk in these forums but don't engage. Why would you participate in a forum if you can't deal with someone expressing a different opinion than yours? Your assumptions and "am I missing something", along with educating me on FP's lack of real NP credentials smack of elitism, and are indicative of someone trying to protect their pizza-insider turf. Is my silly name dropping above enough to get me into the club, or do I just have to say "Manhattan Clam Chowder?"
I simply disagree with your POV about having to educate people about NP, and I don't agree with the idea that you have to qualify it in order to get people to accept it. No one educated them about fake NP, or imitation NY style, or grilled pizza, or Detroit or St. Louis style, but people still determined on their own whether they like it or not. If someone makes good NP, people will respond to it positively--same for good NY style, or any other style/method/type of pizza. New stuff comes around all the time. Consumers are accustomed to this, they know how to handle it. No one educated people about the Beatles; they were previously anonymous, and novel. They just showed up and people apparently went ape %$#.
I could easily be wrong about the sensitivity I perceive. I hope I am. Regardless, a simple "Hey man welcome to the forum, tell us about your experience" may be a better tact. If you want to be inclusive, that is.