Neapolitan Pizza

While living in Europe, I was lucky to have made friends with a lot of people from Naples.  To suggest that people from Naples have very a very strict and narrow view of what pizza is, is perhaps true.  But's it's also true they have very high standards.  I enjoy the Neapolitan pizza, or "Napolitan pizza" as I've usually heard it, a lot.  It's typically a light but chewy crust, slightly charred by the wood-fired oven.  The sauce is a simple tomato puree, and the cheese is fresh mozzarella.  After that, you'll get the typical varieties:  Margherita, Quattro Stagioni, Capricciosa, Diavola.  And there's the postively fantastic Marinara.  Is it too stripped down, or has the Margherita been nothing but ostentatious all this time?  I'll lean with the latter being more true than the former.  The simplicity of the Marinara let's the tomato sing for itself more.  

I enjoyed this pizza from Bar Corallini tonight.  It's fantastic.