A wise chef friend of mine once told me that you gain a new appreciation when you taste something directly from the source. Turns out he was so right because EVERY SINGLE BITE of my first slice of this pizza from L’Antica Pizzeria da Michele in Napoli actually gave me goosebumps.
For comparison, I also tried Margherita pizzas at Sorbillo, 50 Kalo and Dal Presidente; while they were honestly all delicious, da Michele was my top choice.
Did you know that in order to be called Neapolitan, the dough must be made to a certain standard and cooked in a stone oven and fired with oak wood, the tomatoes must be the San Marzano variety grown in the volcanic soil of Mt. Vesuvius, and the mozzarella must be made in the Campania region of Italy? Also the most traditional is the Margherita (EVOO, sliced mozzarella, SM tomato, basil) but there are 2 slight variations: Marinara (swap the basil for oregano and hold the cheese) or DOP (swap the regular mozzarella for buffalo mozzarella produced in the Campania region).
Something that also may come as a surprise to many is that the pizza does not come pre-cut. Or that most people eat the whole pizza themselves (minus some of the crust). And that the prices on the menus are for a WHOLE pizza, not just a slice.