The northeastern seaboard of the United States is filled with pizza hot spots – places like New Haven and Providence that have become pizza capitals, where the golden pies set down like flying saucers and then developed unique styles in comparative isolation.

New York City itself is a particular hot spot, boasting several unique styles, including thin-crust coal oven (our most ancient), upside-down Sicilian "sheets" (as at L & B Spumoni Gardens), Staten Island bar pies (try Lee's Tavern), and, perhaps most important of all, neighborhood pizzerias that turn out delicious plain cheese slices, day after day, from stacked, conventional-temperature ovens (look no further than Di Fara).

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Source: http://ny.eater.com/