If I opened a place I would love it to be both! I was a little jealous when I saw Tony G do that, but wow, I think he went even further than I would have. My plan was neapolitan, coal oven style, and heck, if im going that far why not just throw in chicago thin and crispy and sicilian all under one roof. Of course this is all a dream because I don't have the money to do it anyhow..... I just like them all too much to pick a favorite, but if I were pressed it would probably be a cross between a coal oven and a neapolitan pie somewhere in the 2-3 minute range with wild yeast and a neapolitan oven. Of course it would make the most sense financially to just stick to one type.