I am a self professed pizza snob. However, I find most of what is made commercially to be abhorrent. Half-baked crust, topped with rubber mozzarella(no relation to the real thing). Lifeless, flavorless, tomato sauce combined with cardboard, saw dusty dry oregano. If you're really lucky, you can get pizza from a chain, where the dough is more closely related to Twinkies than pizza. Disgusting. These bastardized recreations bare no resemblance to the original creation. There are only a handful of places I will eat pizza out. All of those establishments feature some sort of brick oven, either coal or wood fired. Lombardi's and Arturo's in Manhattan make the list. For me, though, the best is Totonno's in Coney Island. They feature a coal fired oven that is over 100 years old. Perfectly charred crust, fresh mozzarella, and crushed tomatoes.............perfect. So, I've resorted to making my own, almost exclusively. I know, looking at the picture, you're saying "that's not Pizza Napoletana," and you're right. I happened to stumble across this recipe at Serious Eats. It looked so wonderful, I had to give it a shot. You can see it here:http://www.seriouseats.com/recipes/2009/08/sicilian-style-square-pizza-pie-recipe.html?utm_source=Serious+Eats+Weekly+Newsletter&utm_campaign=4c98b02599-Serious_Eats_Weekly_Newsletter_August_17_2009&utm_medium=email, I wish I knew how to abbreviate links. Anyway, it's a little labor intensive for those who prefer ease of use, but, well worth it. I followed the instructions for the dough, but, went my on way as far as topping. I used fresh mozzarella(grated), Pecorino Romano, San Marzano passato and finished it with wild Sicilian dried oregano. Any other pizza fanatics out there should certainly give this a spin. I'm sure glad I did........3 separate occasions.