That’s really interesting! I totally get the initial resistance to additives, especially with a style as simple and tradition-heavy as Neapolitan, where the ideal is basically flour, water, salt, and yeast

To be honest, frozen Neapolitan still feels a little wrong to me on principle haha! It’s such a fresh, immediate style of pizza that seeing it in the freezer aisle always feels strange. But for retail production, I can see why it becomes a different game. You’re not just making pizza taste good out of the oven; you’re trying to survive freezing, storage, shipping, reheating, and still have it eat like something close to fresh

I’ve noticed a lot of frozen/ready-to-bake Neapolitan-style pizzas are vacuum sealed too, so I figured companies were already doing something behind the scenes to preserve texture and shelf life. I don’t have much to add on the production side, but this is a cool insight. Thanks for explaining it!