I would never dream to call every pizza a Pizza Napoletana.
You just confirm my suspect! One master, on learning methods. That school has the interest of calling a PIzza Italiana, whatever it is not Italian. I am not disputing that Danilo Pagano may be good, but saying he is a best is a bit overestimating... How many italian pizzamaker have you ssen working???
Natianal Acrobat Team??? I do not think that pizzamaker in Italy are measured on their acrobatic skills!
Are you Italian? If it so, and you had the chance to travel around Italy, you would know that there is not such a thing as Pizza Italiana. Every region has their interpretation of what a pizza is: More crispy or more thinner then other etc...
Until 10 years ago, then, everywhere a pizza baked in a wood burning oven was called Pizza Napoletana and that is a fact!
If we then start talking about focaccia, then we can explain the difference from the Sicilian one, Roman and Ligurian for example...
By the way I have been making pizza since I was a kid, but I would never dream of saying that I am the best one.
Can I give you one tip? Start using word like "in my opinion is the best...or " for what my experience is, I believe..."