I'm wondering what type of basil is best for Neapolitan-style pizzas. I usually work with the packaged basil from either Whole Foods or Trader Joe's. The leaves are very large and dark green with a matte finish, a somewhat jagged edge and "floppier" texture. On the other hand, the basil plants I have purchased usually have smaller, rounder, shinier, bright green leaves and a "firmer" texture. I seem to prefer the former type, but I am unsure as to what it is called (I believe the ones from Trader Joe's are labeled as being from Israel, FWIW) and where it can be purchased in plant or seed form (I'm sure it isn't Thai basil). Does anyone have any insight or recommendations on types of basil? Thanks!