Well, I'm back. I really enjoyed Spaca Napoli, although I think I may have built it up in my mind a little more than I should have. It was my first real Neapolitan experience, and my expectations were big, but I did come away with more respect for my own pizza. Not to say that mine is better, or even as good, but I think I'm in the ballpark and my guests agreed. I really thought that I would go there, and not even want to eat my pizza anymore; however, aside from their far superior soft textured crust I think mine tastes very similar. I can only cook at 550 in my convection oven so I can't get that super light softness that they can achieve with a wetter dough and hotter temps. I would like to try some other places to see if they are vastly different, or pretty similar. The pictures attached are from my oven, and aside from the crust texture, the taste is actually right on par with the pizzas I had from Spaca Napoli.