Here's where we get serious, people.
The classic Neapolitan is a thing of simple beauty and not to be trifled with. You'll eat this pizza like you'd taste a fine wine: with attention to the subtle nuance of flavor and texture. It requires the following:
• A superior quality dough (which we make already!) without sugar, egg, honey or whatever else people like to add for no good reason
• Milky, fresh mozzarella from porcelain-white rounds
• Straight-up crushed tomatoes
• Fresh, fragrant basil leaves
Warning: If you were to request toppings, we'd need an explanation of your reasoning. Prosciutto... maybe. You'd have to get deeply poetic about pineapple or we won't hear of it.
Could pair with a dry rosé or maybe even a zinfandel. That's all you. Let us know what works.