I'm from New York. Pizza is our native food. No Domino's, Pizza Hut or any chain. No personal brick oven fired sun dried gourmet pizza for me either. I'm a very strict pizza traditionalist. In fact maybe I shouldn't even talk about it, because religion is not to be discussed on this forum. A decent NY pizza, either Neopolitan (usually round with thin crust) or occasionally Sicilian (rectangular, thick crust). Toppings can include and should be strictly limited to, onions, meatballs, sausage, mushrooms, pepperoni, olives, anchovies, peppers or any combination of same. I know someone from New Jersey who gets sushi on his pizza, but well..he's from Jersey. He's a good friend, but a pizza heathen. I don't even like the types that have sprung up in the last 20 years that are made with traditional southern Italian food..that doesn't belong on pizza..like chicken parmigiana and baked ziti. Basically, if it wasn't available in NYC in the fifties, it's not pizza to me.
For myself, Neopolitan with anchovies.
Great pizza blog:
http://www.sliceny.com/