Let there be no doubt, NYC is the Pizza Capital of the Universe.
I loved this article because the author hit on one key point straightaway - the traditional, 'foldable'"N.Y. Slice" is properly prepared only in deck ovens. And I
those square-cut ("Grandma", "Sicilian", ""Sheet") slices as well. In fact, they are my personal favorite thing to come out of a deck oven.
In addition, NYC with many ancient coal and wood-fired Italian ovens also has better Neapolitan-style pizza than Naples.
And the key differentiation that makes NYC pizza stand above ALL others is the CRUST. And the primary base ingredient of the crust is WATER - and all agree that the Dom Perignon of all tap waters is NYC tap - not only for taste but for pizza, bagels, and bread.
Our local Grimaldi's (Allen, TX) has a system similar to this:
And you really can
taste the difference in the crust.