On a side note, the worst Napoletana pizza I have had came out of the WFO in a really short amount of time and it was from a local VPN pizzeria, timed at approx. 30 seconds. In their defense, I think we showed up a bit early (at lunch time too) and they were at the stage where the oven was maybe too hot, but I don't know how the flow works for getting the oven ready for a day that includes lunch and dinner. The oven has a digital temp gauge on the front and I recall thinking it was a fairly low temp but in hindsight, it's possible it was really high and reads in Celsius not Fahrenheit.
Was chatting up the guy who was to cook my pizza, trying to get a feel for the process at this particular place. He became aware through the conversation that I had some knowledge of pizza, so it seemed he was eager to impress. When he threw it into the oven and it came out in around 30 seconds he said with pride, "That quick enough for you?". I thought to myself, maybe too quick?
When we went to our table to eat it we noticed immediately that there was about 3mm of uncooked dough across the entire layer of the pizza. I took a knife and scraped it across the top and had a nice little ball of dough.
I didn't take too many pics because we were being watched a little bit (I think with all of the questions we came across as bloggers or the like), but here are a couple of images from that day. Flavors were otherwise good but pizza was a little flat as well.
I have not written this place off yet; I would like to give them a second chance during a dinner to see if they can produce cook pizza.
**edit: Freudian slip on the above sentence, I meant to say 'see if they can produce good pizza' but 'cooked pizza' fits as well.