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Are they ever made using sourdough (wild yeast)? I imagine that would be more "traditional"?

I've been doing this using my recently-begun starter, to excellent results.

I don't especially care whether or not my results would ore wouldn't pass Neaopolitan milspec.

Would not considered Neapolitian. There are some 'higher-end' pizza places there that don't follow the 'tradition as dictated by committee'.