What with all the strong-tasting ingredients on top of it do you mean? I think so, especially for a Neapolitan-style pie, since the flavors are fairly austere compared to an American pizza.
On which note, while I am deviating from the letter of D.O.C. guidelines, I do hope to honor them at least in spirit. And by than I mean I shall invert the rule I laid down for Chicago-style pizza (which as you recall is to use nothing fancier than mega-mart ingredients) and buy the best stuff I can find: fresh mozzarella (buffalo if possible), San Marzano tomatoes, fresh basil and top quality olive oil. It makes a big difference in a Neapolitan pizza, which is a much simpler item, at least in terms of the total number of ingredients it contains. It’s the handling of those ingredients that’s really important. I’ve said this before and I still believe it’s true: that as the number of ingredients in a given recipe goes down, the importance of technique goes up. That’s not to say you have to be some sort of technical master to make a good Neapolitan pizza. You just need to pay attention to what you’re doing.