I just moved back to Portland from NYC (Park Slope, Brooklyn to be specific) and I have to say, there really is no way to make NY style pizza at home. For one thing, the crust is key and it really is in the water....nyc has some of the best and cleanest water in the country (seriously) and there is something in the mineral content that makes the crust...well, the way it is. Also, the flour is an issue....most every pizzerian in ny uses imported italian flour which has a different gluten ration. And last, its all about the coal oven and the super freakin' hot oven. The combination is what does it...and until I moved to NY 3 years ago I thought the whole east coast pizza thing was a myth..but there is something eerily familiar in every slice I ate. Oh, and the topping situation....thin crust,thin sauce, and just enough cheese to bind it. My boyfriend is from Chicago and he hated nyc pizza...its a very specific taste. The closest I've seen out west is (funnily enough) Escape From New York pizza on NW 23rd in Portland. The crust is too thick but they do a fine job with the topping situation.