So, went to Paulie Gee's for a couple hours of discussion on pizza and the pizza business (that guy is really phenomenal and very down to earth, and has some great topping combinations), and then on our last day in NY, hit up Forcella and Motorino to experience some other traditional styles...
Forcella was what I expected Neapolitan would be... very soft with a slight crisp to the edge, and droopy center. The Montanara was really spectacular as well.
Motorino, however, was quite surprising... the crust came out to be crackly, but soft interior. When I went to fold the pizza, the crust from the corncione all the way to the center literally "cracked" and flaked off! The exterior was quite stiff, and though the corncione was airy, you could literally hear a "crunch" when biting into it. It was far crisper than I would have predicted for a Neapolitan pizza... is this what they typically serve, or was it a consistency issue?
Don't get me wrong, it was a great pizza... just not what I understood a Neapolitan to be.