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In Miami:
Two Brothers owned by 2 Italian brothers. Excellent! 2 locations Town & Country mall SW 117th Avenue and in front of Dandy Bear on SW 137th Avenue
Mike's Pizza owned by one of the Cozzoli family of the famous Dadeland Cozzoli's back in the late 70's besides Dandy Bear on SW 137th Avenue
Miami's Best Pizza on US1 near UM
Big Cheese on US1 near Dadeland
Andiamo in North Miami 55th and Biscayne

Mauro Pizza [by the Slice] in Hollywood.

It's a little bit north of Miami, but there is a great beer bar next door called PRL that you can hit at the same time.

I am Bensonhurst native-Down here in Florida you can fahgedaboud places like Totonnos- people in the Tampa Bay area where I live think Papa Johns is great. However, I found one place that is OK -for NYC,Very Good for Florida. The Pizzeria is Pino's-it is on U.S. Hwy.19 and Alderman Road in Palm Harbor,over in Pinellas County-about 40 minutes from Tampa Airport. Owner Pino is a Napolitano who used to run a Pizzeria in Brooklyn when he first came to the US.Pino's is kind of a trattoria-they serve Pasta alla Carbonara,other,Pasta,good Veal Parmeggiano and and fried Calamari that are not burnt like Onion rings.Unlike other alleged Italian restaurants down here,Calamari heads and tentacles are served ,,and if people think that's "icky"- Olive Gardens are all over. Crowded on Weekends-expect 1/2 hr. or more wait.No delivery-Call and order your pie about 15 min. in advance.

I second the "Can there ever be too much cheese?" comment, especially when paired with such an amazing-looking crust.

It does look like too much cheese, but as I said it always ends up being just the right amount.

looks like too much cheese for a sicilian pizza.... usually it's a little
simpler with a garlicy tomato sauce and spotty mozzarella & romano....
but, hey, i'm only half sicilian!

I thought that neon said Sichuan Pizza. Now that might be interesting.

Flaksman,

We make enough dough to meet the demand of a complete 5 hour dinner service at maximum capacity. We generally finish making pizzas right around 10pm. If I made more dough, I would have to keep my doors open even longer, and at the moment, working 14 hours a day is plenty for me.

I am a little confused by your comment about standing in line for hours only to be turned away. The longest anyone has waited in line, before opening, was about an hour. On average, people start lining up for the first seating about half an hour before we open. After we open, those who have waited in line are sat and then there is no longer a line. If the restaurant fills up completely at opening, then people who come in put their name on the waiting list, and every one who puts their name on the list gets a pizza. If it is a busy night and we do pull the waiting list (we don't sell out of dough every night) it generally occurs at about 8pm, which is three hours after opening. That being said, I am curious to know what pizzeria you waited in line for hours, only to be told that they were out of dough when you finally got to the door.

This LES Jewish-Italian vision of NY authenticity is really too banal and um ethnocentric. Can somebody please write a musical and throw the carcass to the tourists? I've lived in NY on and off for many years and I can tell you that I've never suffered for want of fried wontons or chicken parmesan, not in New Haven and not in LA. I am thinking about a possible move even now, and it's Evans Farmhouse milk, Fishkill Farms eggs, local oysters at the GCOB, lebneh and freekeh from Kalustyan's, the odd reservation number at Sushi Yasuda and delivery from Moore Brothers that I worry about. These are among the products I associate with New York food (obviously with at least as broad and international a perspective as the op's).

I recognize that there are more takes on NY food than there are mouths and menus but this is egregious synecdoche.