If they are good, who cares where they come from? Who is going to know anyway? If you're not VPN, there is no reason I can think of to use SM unless you can't find anything better.
Craig, I don't make that VPN/by the book vs. non VPN/anything goes distinction. As soon as you use the 'Neapolitan' label, you have a duty towards authenticity, towards proper cultural representation. This means sub 90 second bakes and San Marzanos. If someone doesn't want to use San Marzanos, they can drop the Neapolitan label. Paulie Gee, for instance, makes an extremely Neapolitan-ish pie, but he wants the freedom to use whatever ingredients and thus avoids calling his pies Neapolitan. From tasting Paulie's tomatoes, I think there's a good chance the tomatoes are part of the non Neapolitan equation (along with the crazy toppings). Bianco and Varasano are in this same group.
With or without VPN, 'Neapolitan' is a standard. If a place uses it and ignores the traditional specs, frowns will occur. Now, I might not have said who
will be frowning- it might end up being just me, but it will happen
Now, within the general scheme of things, non SMs are a lot less egregious violations than a 3 minute bake, but it's still a departure from the standard. Also, as I said before, NJ tomatoes are a lot more intensely flavored than Italian, but they're also different. Many people wouldn't be able to detect the difference, but I'm sure that we could.
Omit the label, the sky's the limit. Call your pizza 'Neapolitan,' though, and you answer to the obsessives.
And, just to be clear, I'm talking about NJ vs. SMs, not your Centos vs. SMs. Your Centos are as SMish as any SM that I've ever had. I would hope that, should you ever go the certification route, whoever's certifying you wouldn't bat an eyelash at the Centos.