Let's define terms here:
"New York Pizza" - the kind that folds, reaches its apotheosis in Manhattan. It is baked in conventional electric or gas ovens at 500 degrees or so. It is never "burned". It's almost impossible to find a "bad slice" in a small Manhattan pizza shop (note that this excludes Sbarro's, Pizza Hut, etc.).
"Brick oven Pizza" - whether wood or coal-fired - doesn't fold. Even though its apotheosis is also in the City: http://www.patsyspizzeriany.com/,
it is not "NY Pizza". If it must be associated with a city, the apt city would be Naples.
These ovens which cook the pie at temps of 700 - 1000 degrees have led to great "gourmet" pies I've enjoyed all over the country: Grimaldi's in Scottsdale, Faccia Luna in State College, Pizza Paradiso and 2 Amy's in DC, and Coal Vines and Olivella's here in Dallas. Here's a review of one of these which reveals both the technique (and marketing psychology - "my oven is hotter than yours") behind this delightful trend.
In fact, writing this has settled where wife and I are going to have lunch today.
This joint is between the two destinations she has picked out: The Galleria and Northpark Mall!
These pies have a very thin, crisp crust and some small burnt spots on the bottom, but not burnt tops. I'll save my "burnt edges" for brisket and pork spare ribs!