Born and raised in New York City which means chewy and thick(not Sicilian or Chi-Town thick)for Neapolitan. Anddddd none of that premade sitting in the window for hours stuff either. Make me a fresh pie, sprinkle some garlic powder and oregano atop before it bakes and I'll wait thank you kindly. O and for the record Stromboli's off West 13th Street trumped ANY Ray's, famous, or not.
I can eat thin and or/crispy just fine as long as nobody tries to tell me it's a NYC pie.
Just my impassioned and completely biased opinion ;).
