To a fan of New York-style pizza this statement is pretty close to sacrilege - close enough that I half-suspect you're intentionally trying to troll jcampbell1.

Grimaldi's isn't the absolute best pizza in the city, but it's a very good example of a thin-crust coal-fired New York pie.

But to each their own. I still have a soft spot in my heart for doughy-crust over-cheesed death-on-a-plate small-town Canada pizza since that's what I grew up with.

When I were in NYC I ate at Grimaldi and I must admit their pizza is better than most you can find in northern Italy, if I remember correctly the owners are from Puglia.