Serious Eats - seriouseats.com

I just moved back to Rochester after 10 years in New York City. Prior to that I worked a number of years at Pontillo's. I understand good pizza and have tried pizza all over NYC and Rochester, and, I will say that any generally held notion that NYC has great pizza is quite funny. NYC is like any other city with multiple businesses. Some of the pizza is OK, and some of it sucks! The worst pizza I've had was in NYC -and it was from a famous chain ... Ray's, I think. Their downtown location was pass-able, and then I had a slice uptown and it was horrible. I would say, overall, unless they are "really" famous for having great pizza, you are more likely to get a good slice in Rochester because in NYC, the owners are cut-throat and serious about saving every penny they can - partly to pay their extremely high rents. Therefore, they will cut any corner possible - using crap cheese, crap dough, etc. And often the people they hire to cook the pizza's could care less - it's a low paying job - affecting the final outcome. A "great NYC pizza" is simply a myth.
If you are talking about thickness of crust, yes, generally NYC uses a thinner crust (less expensive to produce?!) and upstate uses more dough (costs more.)

I tried the Cam's location north of Syracuse (on the outer edge of Liverpool if I recall correctly) just once. I had to buy a food item from a vendor who participated in my flier miles dining rewards program in order to prevent the expiration of15,000 flyer miles (good tip for those with multiple FF accounts like me - the food purchase counts as "activity").

The dough was "okay" but undercooked and not yeasty enough... the sauce was spread a bit too thin for that style of pie... and it tasted/appeared to have that wretched "Grande cheese blend" that desecrates so may pies these days. Definitely wasn't quality whole-milk mozzarella. I have not revisited Cam's and even if they were in my neighborhood (which they are not) I wouldn't bother.