For once, I think that this topic is of little help, if any.
Neapolitan pizza is one and only. Its characteristics are well known and defined by law. You can read them here: http://tinyurl.com/c4fx9u3
In the "aspetto" (look) section, there is no mention of blisters, little or big. It mentions a cornicione rialzato di colore dorato, (raised cornicione, golden color). Therefore, for as much the original OP wants to impose his own "blistering" standard, he may as well as be wrong as anybody else.
The above notwithstanding, the truth is that pizza napoletana is an artisan product and you will see variations and differences even in the best pizzerias in Naples.
A brief google search, would prove this:http://tinyurl.com/casozgthttp://tinyurl.com/brtg8a4http://tinyurl.com/bpffkmthttp://tinyurl.com/bvrxs62http://tinyurl.com/crjdu8s
So, while I think that we should not be looking obsessively for blistering, micro, macro or else, the standard and the experience accounts for variations (little, larger, or no blisters in some cases) so long as we understand the defining features, oven temperature, dough, ingredients, shape etc.
Let's not make things up! Especially since the title of the post can be viewed as pretentious and OP essentially defines as "pseudo" Neapolitan, the pizzas that don't look like his. This is the same as saying that there is no standard but OP's own standard. Anybody who has eaten more than one pizza in Naples knows better.