Unfortunately, there are no Neapolitan style pizzerias anywhere near me in rural PA. During a recent visit to Montreal we went to a pizzeria touted as being really authentic. Supposedly the owner spent two years studying in Italy, and a rather well known baker, James MacGuire, consulted in adjusting the local flours to approximate those available in Italy. The wood fired oven was imported as well. This was my first experience, and I have to say I was disappointed. I observed a strong burnt flavor that did NOT compliment the product, and the bottom of the crust was very pale and limp, except for some small burnt spots. I understand that the super hot ovens will cause these dark areas, but I was surprised at how limp the slice of pizza was.
You guys have been great in other threads with pictures of side cuts and the top of the pizza, but I can find very few pictures of the bottom of the ultimate pizza. Could someone post some pictures of what the bottom should look like? Thanks a bunch in advance.