Originally Posted by
FlightNurse
As someone whose family is from Napoli, and still has family in the Pizza business there, I know "true" Napoli pizza, not the crap that was brought over and marketed as true Italian pizza (look at Lodi NJ) or Brooklyn, I can say with the limitation that airlines have when it comes to recreating true Napoli pizza it wasn't bad. Now, of course, some of you would disagree, which is fine, we all have our own opinions.
What is "true" Napoli pizza? I am legit curious and not trying to be a contrarian. I don't have family in Napoli or people in the industry, but I love pizza and have probably eaten 60+ pizzas in Naples in my lifetime.
My experience is that genre of pizza is light, blistered crust, and less cheese than tomato sauce. The Delta pizza is a thick clump of chewy dough with far too much cheese on top of it.