Under cooler circumstances, I probably would just go with the following:

Not everyone agrees on what a good pizza is.
Everyone is entitled to an opinion.
The ultimate test of a pizza is how it pleases the person consuming it, not some arbitrary rules defining it. (Even though I have my own arbitrary rules defining pizza… )

Keep up all the awesome eating and writing you’re doing!!

I can see from the comments on your review the owner is “defending” themselves on some rather shaky ground.

I particularly dislike the implied ad hominem attack “are you a food critic?” What really does one need to be a food critic – other than be a customer of that establishment? You sell a product, people consume the product, each and every one of them has the right to their opinion about it and critique it – even if they’ve never had anything other than Peter Piper Pizza in their lives.

You could serve feces on a ritz cracker to some food critics in the newspapers and if you gave them enough wine, they’d write a rave review about it. The only real merit in a “professional” critic is that they have a body of work with which to compare one’s own taste against. Find one you trust and stick with them.

The whole nonsense about Neapolitan pizzas is a silly dodge also. Neapolitan is trying to be protected as more-or-less a local trade name, not unlike Champagne, but sparkling wine is really just the same thing and can be better than the so-called “real” stuff. If if I recall correctly, “real” Neapolitan pizza only comes in two or three variants, all of them rather plain: Margherita or less.

In my book, they’ve got gall to even call crust with feta cheese and creamy pesto sauce a pizza, let alone Neapolitan pizza. I utterly detest these bizarre variants, designed, I’ve always assumed, for people who don’t actually like pizza. I try to stay out of that argument completely because that’s a matter of personal taste, but, if they’re going to try to claim the high ground, they’ve got some pretty big cajones to try to defend your Neapolitan Pizza and then allow feta cheese and pesto to be put on it. I do take it that his point is to be referring to the crust only, but that isn’t what the definition is.

On the other hand: shame on you for being talked into a non-pizza in the first place.

Looking back on my review, which covered two visits in short succession, and a couple additional trips since then, I’d sum it up like this: Crust – hit and miss on the cooking, it’s certainly not consistent. Tomato sauce, excellent. Sopressata, excellent. Mozzarella, bland, but not offensive – absolutely typical for homemade mozzarella, though. Overall excellent tasting if they’d just get their crust consistent.