I weigh in with authority being a greaseball Sicilian from NY- ANYWHERE in NY especially Rays downtown- noone else gets it right- I did have some great stuff in Sigonella Sicily at a place called MAMA ILLIOs when I transited through there in Navy years ago-MAMA LOMBARDOS in Holbrook NY out on the Island also rocks too numerous to list all great places- key to true Neaopilitan pizza is crisp thin crust with not too much cheese or sauce- Sicilian style pizza is thicker and square but also is restrained on the toppings- traditional toppings are more likely to be cheese, basil, olive oil, rosemary and some meats or anchovies-in Naples the pizza will be from a wood fired oven and smaller in size- I am tempted to run over some Dominoes trucks with Big Green because true pizza is so much better.