Chicago Bob, I can understand what ccgus means when saying we can consider it "performance art". With regard to Neapolitan Pizza, it is considered "artisan" by nature, and that very word implies "art" or something that appreciation is sought after by the artist, and artisan. There are many of us that are willing to spend good money to travel to see some of the best NP artists where they perform. Many of us here on the boards are perfectly capable of producing Neapolitan pies, but I would venture to say that having a chance to visit Naples, for example, and see some of the most famous pizzaioli in person, doing what they do, would be something we'd love to do. I recently visited Nagoya to see probably one of the most famous pizzaioli in Japan. It cost an arm and a leg for Shinkansen tickets and the hotel for my family, but I wanted to go there to, not only try his "Champion" pizza, but to see him make it. Unfortunately, he was not at the restaurant when I visited so I was fairly disappointed. The pizza was great, and the prices are unbeatable for VPN pizza. But it wasn't the same without the artist performing.
When I'm in San Francisco next year, I want to visit UPN and see Anthony Mangieri in action. As a NP enthusiast, heck, I could just hang out all day and watch him work; from the dough in the morning to the firing of his oven, to the baking of his first pies. But it's not just the bigger named pizzaioli who make a living selling pizza, I think many of us would love to drop in for a couple days at TXCraig1's house to watch him work and then enjoy eating his artistic(artisan) creations, many of which we've all seen in his art gallery
. And if we did, don't you think Craig would feel as if he's performing under the lights? I sure do, when I have guests over for pizza.