I wish Coalfire was closer to where I live, I would definitely go there more often. The sausage pizza is one of my absolute favorite pizzas anywhere.
This is in direct contrast to my overall take on the neapolitan pizza thing, which is - I think this stuff doesn't compare to Chicago deep dish or Midwest style thin crust pizzerias. Most of the pizzas are bland, and expensive. Sure, they seem to be of a high quality with very fresh tasting ingredients, nice dough, but the overall pizzas don't taste that great. Fresh mozzarella on a pizza is not a big deal, if anything, it detracts from a pizza with it's bland taste and it's water content. Give me low-moisture, whole milk mozzarella. I recently had Slyce (Wauconda), and Spacca Napoli. They were both pretty good, but nothing more. I would never go out of my way for them. I'm going to try Stop 50 in Michiana Shores next month and I'm expecting the same thing. I will try Great Lake as well, since it's the most touted of all - though I have a feeling it's not trying to be authentic pizza from Naples (which is a good thing to me). I guess I am used to pizzas with a lot more fat and salt!