Some kind of crash course for really awesome bread, like Nancy Silverton level stuff?

This isn't about holding MC to some unfair or unachievable standard. From the very beginning, they've attempted to define/redefine Neapolitan pizza. If you're going to define a style of pizza, you should, at a minimum, know what that style of pizza is, you should talk to someone that actually makes it- anyone that actually makes it. This isn't "Here's what great pizza is, and here's how you make it," (which I would have been fine witih) it's "Here's what Neapolitan pizza is, and here's how you make it."

I have MC and MB in front of me. I will gladly pour over both and painstakingly document all the specific examples where MC has misinformed it's readers. In addition, I will lay out the conversation I had with Nathan, the errors that I brought to his attention that were eventually corrected, and the error that wasn't corrected.

Before I do any of that, though, I need to make sure that you and I are at least on the same semblance of a page. I'm not going to spend hours detailing all the issues, only to come back and have you define Neapolitan pizza however the fuck you feel like defining it. No, I don't expect you to be an "accomplished traditional Neopolitan pizzaiolo" but I do expect you to have a basic knowledge of Neapolitan pizza.

So, with that in mind, what does Neapolitan style pizza mean to you?

/r/AskCulinary Thread Parent