Napolitan Pizza

The pizza in Naples is soft yet crispy, sweeth yet salty, and full of flavor. The best part is the crust. It tastes like pizza biancha: a soft bread with a crispy outing, and a sweet, buttery tang. I had pizza Quatro Gusti (four flavors) with mushrooms, ham, mozerella, and eggplant. In all but one, the dominant flavor was the tomato. In the mozerella, however, the salty taste of the rich mozerella stood out, quelled by the basil leaves on top. The pizza was big, maybe 8 inches in diameter, and I enjoyed every bite. The best part was that the whole pizza tasted antural. There was no suspicious grease or odd cheese; it was just good ingredients prepared with impeccable skill. I will never look at pizza the same ever again.