My neighbor returned from a trip to Italy and raved about the pizzas in Napoli. Then I heard about a new local pizza store that makes Neapolitan style pizzas, and how good they are, so I took a long drive to see for myself. They use a soft-wheat very fine 00 imported flour from Napoli (Caputo brand), make a thin crust, top it lightly, and bake for a few minutes in a 750° wood (oak with pecan or fruitwood) fired oven. I was so impressed that I bought a couple of dough balls to try at home. I also was able to find another brand of Neapolitan 00 flour locally and will try making the dough when the snow melts off my cooker on the patio. If you get a chance to try a Neapolitan style pizza, go for it.