You fold it then you eat it.

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.