Serious Eats - seriouseats.com

@ragekage: Someone did make me into a wiki: http://en.wikipedia.org/wiki/Adam_Kuban. The Wikipedians almost deleted it, saying I was "not notable," which was fine with me. Serious Eats makes sense as a Wikipedia entry—me, not so much. But, yeah, next time you're in town, lemme know. Slices.

@JerzeeTomato: Thanks for adding the staff. I saw you did that. That was nice. I'm so tempted to edit that entry, but I know it's frowned upon to edit your own entry, etc.

I echo Ed and norman.

Una Pizza Napoletana. Also, go early. They close when they run out of dough.
Totonno's in Coney Island (and only Coney Island).
Di Fara in Midwood. For me, best time to go is before they open. Before noon. Probably better on a weekday than weekend.

If you have time, I would add Patsy's in East Harlem (and no other Patsy's).

I think Ed's list is perfect.
The management style at each pizzeria differs hysterically, and will be illuminating for a Midwesterner.

The only thing I'd add, is to get the artichoke pizza at DiFara.

Report back and let us know how you make out.

Regarding Totonno's - Please understand that there are a couple of other Totonno's in Manhattan. Please do not go to them. You really want the one in Coney Island. The other's are truly the ugly stepsisters, pizza-wise.

For by the slice pizza, there's a hole in the wall on Amsterdam avenue between 73rd and 74th street called Sal's. They make the best plain slice on the planet. But only plain slices. If they add so much as a single slice of pepperoni, it destroys the slice.