[Dr. Sivana]

A displaced New Jerseyite pizza maker in Phoenix once explained it to this New Yorker

[ . . . ]The salt air at sea level in NY produces A particular pizza crust consistency impossible to get in the middle of the country

I live in Phoenix. I grew up on New Haven pizza, which should have the same salt air, and some NYPD pizza chain claims to fly in NY water to recreate the experience.

Overall, I just don't buy the explanation. Recreate the ingredients, a hot dry oven, and skill, and it should be very, very close. I have had good NY style pizza in-land in Pennsylvania. Some decent pies here in Phoenix, too. Even a good New Haven style pizza in Chicago! (Piece pizza) But it is unfair to compare another city's pizza to the best you have had in NY to another city's.

[CletusVanDamme]

Once you get used to New Haven style pizza it is pretty good. Capone’s from Branford is my go to, but Modern in New Haven is good too.