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Salvatore's in Port Washington should be added.
Place is city quality. Worth a visit.
Think a Long Island Pizza tour is worth a thought, let me know.

DELFINA!!!

Also, you can add Spuntino's in Huntington, which is wood burning. The crust was thin and crispy all the way to the edge (it was still flat at the edge.) They use fresh mozzarella slices, a slightly chunky sauce, and fresh basil on top. And, for about $7 for a 12 inch pie, good prices.

Salvatore's in Port Washington should be added.
Place is city quality. Worth a visit.
Think a Long Island Pizza tour is worth a thought, let me know.

Though not in New York, Grimaldi's Hoboken has a coal oven and would fit on this map.

This is all really silly. Pizza is Pizza. I don't care what kind it is, Pizza is just plain fun to eat, and what's wonderful about it, is that there are so many different styles out there. It has a lot of variety, and I totally dig that about pizza. It is singly my favorite fast food. Whether you are from Chicago (Which I am), New York or Italy, at it's core is a fun food to eat. I absolutely love Deep Dish Pizza, like Gino's East, but I don't eat that all the time. I actually also like thin crust pizza's and generally I think most Chicagoans eat thin crust more often than not. I've had pizza in New York and although the flavors are different, it's still very good. If nothing else, it has the novelty of being new. I've always liked the fact that when you order a whole pizza in new york, it comes in pie shaped slices. Here, we do the square shaped slices, producing more pieces. The deep dish pizza is my favorite style, because you are just stuffed by it. The crust is so thick and crunchy that it's a major part of the experience. They tend to be monster sized, but two slices of that, small slices, will fill you up completely. They also use very fresh produce, producing what I've always thought were exceptionally flavorful pizza. To me this is pointless to make it a contest, because pizza is meant to be shared and enjoyed. Instead of focusing on the "who's best" angle, I'd rather appreciate the fact we are so lucky for the large variety of styles out there. Pizza is never boring because of this variety we all get to enjoy really good pizza anywhere we go. I'm sure New Yorkers can appreciate our thick crust pizzas.

Hey, foodinmouth. You're right. The search on Slice sucks, and I'm working on getting that fixed. But if you were looking for NYC deep-dish places on the site, the best search wouldn't help you. I've got a couple items from readers asking about it, but so far I've never run across or heard about a good deep-dish pizzeria in NYC. And Uno's just doesn't cut it for me. The original one seemed fine in Chicago, but the pies at the chain ones here always seem to have a metallic aftertaste. Your best bet might be to mail-order some pies from Chicago. I think Lou Malnati's sends them: $70 for four pies (with shipping included, this is the best value on the site); $37.95 for one (shipping incl.).

I know that's not what you were looking for, but maybe it'll help you or someone else who happens upon this comment thread.