thanks Jen, I’m at a disadvantage because I’ve not been able to convince my better half that we need to visit naples so I can eat pizza 
I come by my knowledge because I participate in a pizza forum with many members who own pizza restaurants, some are “pizza celebrities”, they’ve been to naples repeatedly, taken classes in naples, competed in naples, etc and have said many but not all Neapolitan pizza have a crepe-like bottom which is soupy as you described.
as a group many of us have ovens capable of 900F temps and we exchange information on how to achieve a crepe-like bottom. Having said that, we are mostly americans and many, or maybe most, prefer a crisper (we spend an awful lot of time debating the difference between crispy and crunchy 
) crust. I’ve probably done about 1,000 dough/baking expirements and still make mistakes…or I should say used to make mistakes because I sold my oven when we moved to nyc 
anyhow, not really important, let’s agree to disagree. there’s a quie a bit of R&D going on for In-home electric ovens capable of approaching 900F, a lot of people have their eyes on this qstoves kickstarter so hopefully over the next year I’ll convince swmbo that we need a pizza oven on our limited counter space 
and we’ll have everyone over to try different styles.
best,
