Serious Eats - seriouseats.com

How come people who don't like Neapolitan pizza keep saying it's flaccid, soggy or droopy. It's just a different thing from American crispy pizza. Nobody argue which is more flaccid between Japanese pancake and Korean Pancake..... In Naples, most Neapolitan pizza is served without cut. If you eat with Neapolitan way using a knife and fork, or eat pizza portafogli (Italian guys mentioned in the video) on a street, you might be able to understand Neapolitan pizza. If you still don't like Neapolitan pizza, just don't need to go there, or try to order extra crispy one. If the pizzeria is friendly, it would accept to make it. I strictly refused that kind of order when I was making in Japan, but not in Canada now. I make Neapolitan pizza but I can make American pizza with same ingredients and using Neapolitan pizza oven. If you don't heat up the oven to proper temperature or use less flame, and cook more than 2minutes, pizza can be very crispy like American pizza. But I can say, Neapolitan pizza should get crispy enough bottom to hold toppings when it's sliced. (but not too crispy)
I've used both a small and a big oven. ( entrance size is almost same at both of them) Smaller one is easier to heat up and control temperature, I feel it's more dry in side, then easy to cook. Bigger one is tough to control temperature. When try to heat up the dome enough, the floor gets too hot. Big oven is useful to cook many pies at once, but just pizzaiolo is required more skill at everything. I don't know how mouth size affects. If it's smaller, the oven may retain good temperature, but may be not good to exhaust. I haven't cared about mouth size very much, I'm using regular one, and put down pies at back corner, even when oven is full, I don't keep cooking at the front. Anyway I enjoyed the video, though didn't understand very much, Adam..