After our early dinner/late lunch at Di Mateo, we headed to Gino Sorbillo to check out what the fuss was about. Getting full, we ordered only one pizza, a formaggio. Sorbillo's had a softer crust than Di Mateo, but not as soft as da Michele either... service was fast, and they were cleaning the table while we were still sitting there in a rush to get us out... (maybe because we only ordered one pizza for the two of us?) A bit rude by American standards, hard to say for Italian standards. The pizza itself was quite good, and their oven time was floating around 1:45 per pizza.
The next day, we left Naples for Rome, so before we left, based on some recommendations, we went to Trianon. Ordered up a single pie (forget what it was, but the pics show sausage, however I don't believe it was a diavolo) took some video of them making the pie, and settled down to eat it. This was actually our favorite one out of the four places we went for Neapolitan pizza... the crust was barely firm enough to stand up on it's own, the corncione had a little bit of a chew to it, yielding to a very soft interior, and my jaw didn't hurt at all by the end of a pizza. For us, this was the most well balanced rust we had in Naples. About 1:40 per pizza I believe... I timed it once, and also have a recording which I'll post later which focuses on the slapping technique to open the dough mostly, but captures the entry of a few pizzas and the exit of the first one that goes in.
I decided I wanted to end on Da Michele one last time before leaving, to really see if there was a difference in separate days... after a LONG wait this time (both in line to sit, and while seated since the guy essentially forgot to put our order in multiple times... he was controlling the line at the door as well), we got another doppio. (No pics). Still phenomenal, but for our own personal preference, not the best in Naples. Here's how we ranked them:
Trianon (just stiff enough crust without having to chew too much)
Da Michele (super soft crust, great flavors, so soupy int he middle that you can't hold it up... FAST cook time)
Gino Sorbillo (no jaw issues, good crust, rushed out of the restaurant by staff though)
Di Mateo (crust was soft, but tough enough to make my jaw hurt post pizza... BIG redeeming factor is their friggatore, as their zucchini blossoms are amazing)
In Rome, we made our way the next day to Antico Forno Roscioli to check out what the fuss was about there. Huge 4 ft long "pizzas" were being made in their ovens, which they cut based on the size you wanted, weighed it out, reheated, and served up. (I believe this is Roman style pie?) We tried a sampling of various toppings, but our new found favorite was the potato pie... scalloped potatoes with cheese melted on. The key for us was the contrast from the soft potato to the crisp bottom of the pizza, and the soft dough inbetween providing a nice transition between the two different textures (so really three textures). Phenomenal new experience.