There is nothing authentically Italian about this pizza at all. Sugar in the dough? Sugar in the Sauce? Cornmeal? Classic Cooks Illustrated.The only thing missing is the title “World’s Best Perfect Pizza Ever” as they seem to call all of their mediocre recipes. The fellow who claims to be from Naples.. I guess he doesn’t realize that there is a Naples in Italy as well. People from Florida often make this mistake. Best of luck to you.

For information on the food from Naples, Italy, you can get a good education from this website: http://www.pizzanapoletana.org/

There is an official certification for true Neapolitan Pizza. They take this sort of thing seriously over there.

From their website:
Basic Requirements

1. A wood-burning oven: The pizza must be cooked by wood. Gas, coal or electric ovens, while they may produce delicious pizza, do not conform to the tradition.

2. Proper ingredients: 00 flour, San Marzano (plum) tomatoes, all natural fior-di-latte or bufala mozzarella, fresh basil, salt and yeast. Only fresh, all-natural, non-processed ingredients are acceptable.

3. Proper technique: Hand-worked or low speed mixed dough, proper work surface (usually a marble slab), oven temp (800° F), pizza preparation, etc.

4. Review by the designated representative of the association assuring that the ingredients, technique and final product conform to the tradition.

5. Each individual restaurant is bound to uphold the standards of the association. Moreover, each individual restaurant is bound to pay a membership and membership renewal fee. Hence, membership fees do not apply to any new units opened subsequent to joining VPN, nor is membership transferable from one location to another. Rather, each individual location is evaluated and billed separately. In the event of non-compliance by one or more of my restaurants, the VPN association maintains the right to suspend or rescind membership on an individual or collective basis.
Accept no substitutes! Resistance is futile.