For more than six weeks, the editors of New York Magazine and Grub Street are publishing a series of definitive lists that declare the absolute best versions of more than 101 things to eat, drink, and do. And now Neapolitan pizza, by which we mean Naples-style pizza, or at least New York's version of it.
We aren't talking only about "la vera napoletana," that sanctified, highly regulated marriage of corporate-sponsored 00 flour, volcanic tomatoes, and mozzarella that weeps its moisture into the center of a damp, doughy pie. We're also talking about neo-Neapolitan or Neapolitan-esque pies, those hybrid masterworks that aspire to the flavor and texture of the Italian original, while becoming crisper, drier, more daringly topped, and less puritanical.
Source: http://www.grubstreet.com/
