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A century ago Neapolitan pizza was the Mcdonald's of the world. They used cheap (local) ingredients, cooked them as fast and as simply as they could, and pumped them out to the streets for the workingman's meal.
Tom,I have long theorized that the starting point for what was to become the Neapolitan style of pizza was the realization that the local grains produced rather weak flours that required a very hot oven in order to produce a crust with decent coloration. So, they used indigenous materials to make ovens that could deliver the necessary heat. Once they found that they could make some pretty good pizzas, they perhaps discovered that there was a practical limit as to what they could put on the pizzas that would fully bake in the short bake times that were used to bake the pizzas. So, simplicity flowed from the short bake times. Peter