Most pizza outlets make them factory style and bake them at 10am then reheat your slice or pizza when you order it. Why anyone thinks this is notable and not disappointing is exasperating to me.
There are some good New York pizza place, di fara comes to mind. But the ones like di fara are closer to neapolitan pizza, not New York.
I cannot think of a single slice shop (non-chain) in NY / NJ where you they produce pies like you describe. They are making the pizza from scratch.
They reheat the slices until they run out of a pie. Then they make a new pie and put it on the counter.
I think what you mean is that most most New York style pizza outside of greater New York area is not great. I don't know what I'd call it.
Standard fare, affordable pizza in the US is mediocre outside of the North East. But that's OK, we can't even BBQ.
I’m very aware, then you get a grease slick coming down your arm or pants. Ruined many a shirt that way.
I grew up eating this greasy stuff; you either dab the grease off with a napkin or fold it and let it drip on the plate.
You don’t do what you described unless you’re unaware that it’s going to happen. If you indeed ruined many a shirt this way, you are so incredibly unaware that I stand aghast at your unawareness.
You mention Neapolitan pizza, but that's typically a very wet pizza from oil and fresh mozzarella as well.
Normally I'm the kind of person who has a bias against things not "fresh" but this one doesn't phase me in the slightest. I suspect it's because NY-style pizza re-heated in this matter (or even as next-day leftovers in a Hot oven) are damn good! Something about it, it comes back to life just perfectly to me.