This was the second Neopolitan style pizza I ate in Naples, the first being Di Matteo which was a solid baptism. Di Matteo wasn't perfect, the sauce had a slightly acidic taste that threw off the balance, but overall I prefered it to this famous rival.
Everyone and their mother has opinions on what makes a good pizza, the chew, the crisp, the crunch, the spotting, the blonde, the saucy, the dry, the greasy, the bare, the extra cheesy, the scattered approach. Nobody is going to ever agree, so all we can do is appeal to our own palate and leave it at that.
For me this pizza was too wet. The oil and sauce and cheese leechings were such that the pie became instantly soggy and veered into the "knife and fork" pizza, as so many do in Napoli. I prefer mine taken down a notch ala Da Attilio / Concettina ai Tre Santi, and therefore would recommend steering clear of this institution unless you are one of those people who pales at the thought of being wrapped in idle conversation in a bar and asked "Have you tried Da Michele in Napoli?". If you want to be able to answer "YES" then get it over and done with and head to the other two spots for a far, far superior pizza.
These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG and discover your own gems too. But please do try a few of these, they have been researched exhaustively.
"Sadness is tempered by umami, grief by the motion of slurping, hope restored by the ladling of glistening, fatty broth"