really? As far as I can tell neapolitan style pizza would be baked in a wood burning oven in under 2 min with fresh or buffalo mozzarella, caputo (or other italian) 00 flour, and san marzano or at least italian tomatoes. Supino is using american flour, aged (grande) mozzarella, california packed tomatoes, and it is made in a deck oven that bakes in about 6 min. That is what 90% of the New York street pizzerias are doing.
Do you think that a larger slice would have made the difference?