Craig, may I ask why this topic is so important to you? You've always struck me as being pretty apolitical in regards to classification. Or is classification more of a personal thing- how other people classify their pizza is their business, but it's important to you that your pizza be as authentic as possible. Is that it?
I make no VPN/STG/authentic/true/'Neapolitan pizza'/'Neapolitan style pizza' distinction, btw. Everything is Neapolitan style to me. While there are outliers, Neapolitan pizza is one of the easiest to define foods on the planet. The specifications weren't pulled from thin air. They reflect the style of pizza from most pizzerias in Naples. They reflect the style of pizza of every conscientious member of this forum- as well as the style of pizza of the most famous domestic Neapolitan pizzerias. It's all the same pizza.
I do not take all of the guidelines literally, though. I judge each criteria strictly by it's impact on the end product. I am entirely results based. I freak out about 4 minute NP bake times, not because the rules state 60-90 seconds, but, because a 4 minute bake changes the nature of the pizza dramatically and it becomes something else. While I didn't notice it right away, Jeff's issues with whole wheat not being anything like NP are completely founded.
Da Michele uses seed oil on their pies. Does it change the nature of the pizza? Does it make it any less Neapolitan? Hell, no. Toby's Nearlypolitan, baked in an electric oven, was/is as authentic as you can possibly get. Heat does not discriminate. Your Italian Centos don't change the nature one iota. The GM Neapolitan flour? Again, the same thing. I would like to see a few more heavy hitters taking it for a trial run, but, as long as the results are identical with the GM, the pizza made from it will be: