excerpts:
This fast cooking means that the crust around the edges puffs up right away, cooking quickly, as does the bottom of the pie, which is often speckled with what pizza experts refer to as leopard-spotting. These dark spots, almost burnt, are what gives Neapolitan pizza its distinctive smoky and almost bitter flavor.
This way of cooking also means that the center of the pizza, where the tomatoes, olive oil, and the cheese hang out, is wet and almost soupy. It is definitely not what you would get in a Roman-style pizza, but it is (trust me on this) one of the best things about going to Naples.
