I'm not sure why you're so opposed to this Craig. As I said before, your Centos are as authentically Neapolitan as they can possibly be. With the pizzas you make, your oven adventures, and all the advice you've spent countless hours giving, I'd be hard pressed to find a more able ambassador for Neapolitan pizza. You've taken the bare bones letter of VPN and applied a spirit that's catapulted your art out of the stratosphere. You're the living embodiment of authentic and perfect. With you it's not a question of authenticity/inauthenticity, but, rather, how many years it will take the Neapolitans to build a statue in your honor in one of their piazzas. You might be saying to yourself "I'm not fighting a cause, I'm just making food that I like to eat," but the reality is that you're one of the most able bodied soldiers the movement has probably ever seen.
I doubt they will be raising any statues of me in Naples any time soon, but thank you nonetheless.
Ideally, yes, I would like the SM tomatoes I have available to me to be the best choice (IMO). They aren't. And even though the Centos I use may be close, if I found something better that were less close, I would use them - the can of Sclafani sitting right in front of me as I type maybe?
I hear where you are coming from, but I don't think I honor the art unless I make the best NP pie I can make, and if that means using a different tomato, it means using a different tomato. If the flavor of the tomato is different to the point that it changes the soul of the pie, that's a different story - that's not making the best NP pie I can. In that case I would agree with you that while it may be the best pie, it's not necessarily NP. It's the same story with the bake, you might think 3 minutes makes a better pie, but it changes the soul of the pie to where it's no longer NP.