Yeah, my assumption of what "NY Style Pizza" is is that (now $3) thin stuff. The wood-fired thin pizzas are what I tend to eat here when I eat pizza. It's what I prefer. Thin crispy crust and great toppings. Not just this soggy thing full of grease. That's not even food to me.You must be talking about the 1$ pizza in NYC. I ate that as a poor college student. When I lived there with a job, they had a lot of great Italian style, wood fired options.