I'm not agreeing or disagreeing with shuboyje, but I wanted to point out that the AVPN is a non-profit organization that was started in 1984
, for the purpose of protecting
the basic parts of an Italian tradition that is hundreds of years old and defining it so it is not confused with any of the off-shoots or devolutions of pizza that we see in the modern world . Their premise is that the dough is the most important element, from how it is made, to how it is baked. Ingredients and recipes are not explicitly required but limitations are set with respect to the dough; flour, water, salt and yeast. I think this differs greatly from trying to corner a style and profit from it like some sort of copyrighted song or patented appliance. So far, this is how I understand VPN...
1. Get the dough VPN and bake it VPN(60-90 seconds with good leoparding on top and bottom), it's a Neapolitan Pizza.
2. Get the dough VPN, bake it VPN, top with VPN toppings(i.e. fresh Moz, hand-crushed tomatoes, sea-salt, ala Margherita), it is VPN(remember that VPN means "V=Real" "P=Pizza" "N=Napoletana", not that you have a AVPN license!)
3. Get the dough VPN, bake it VPN, top with VPN toppings, have a minimum of 2 years working in a AVPN restaurant, as well as graduate the regular AVPN course, then it's S.T.G.(Specialty of Tradition Guaranteed) VPN Pizza.
Pretty much all of us can claim and prove #1 and even #2. And as TXcraig1 says, quality is not really specified in VPN. However, S.T.G. is a promise from AVPN that you are getting a pie that meets all three
of the above requirements. It could be over-baked, or underbaked, but it does meet the requirements.
Now if I have any of that wrong, I do hope that board members, with more experience than myself, will correct me.