A new pizza place just opened up down the street from my office called Persona Neapolitan Pizzeria. I stopped by there for lunch to give it a shot. The format is similar to Subway. You go down the line and add ingredients. It's $6.95 for a base pizza, such as Margherita, then $1 per meat or vegetable topping. I ordered the Margherita. I noticed that the guy opening the dough balls seemed to be using a lot of force to stretch out the dough. He didn't know the HR but I'd estimate it at 55% or less. I think they may have been having some issues with the dough because he said they are still tweaking the recipe. According to this video which shows the a pizza being made at the restaurant, they use San Marzano tomatoes and Caputo 00 flour:
After opening the dough, they took the pizza down the line and added fresh mozzarella (pre-cut in water), sea salt, and basil which looked more brown than green, then brought it over on the peel to their oven and placed it in the waiting area while another pizza cooked. I waited about 5 minutes while the people ahead of me got their pizza. The oven was being operated using a combination of gas and wood with the temp reading 707F. My pizza took about 1.5 minutes plus some dome time. I'd say from the moment I walked in until the moment I got my pizza took 10-12 minutes. Below are the pictures of it. My overall impression was that it was a little bland. The cheese lacked in flavor, the dough was simple, one-note, overly crisp with minimal oven spring, and I didn't notice any significant tomato flavor in the sauce. But, for $6.95 for a 12" pizza, I'll probably go back at some point to see if they've ironed out the kinks because I think that's a good value. However, I still haven't decided how I feel about what seems to be a fast-foodification of Neapolitan pizza. What do you guys think?