Clearly not a NYer. You’re right. And thank god. Couldn’t stand it if nearly everyone in my city considered a type of food as part of their core identity.

Absolutely everywhere and open late (one of my favorite memories is getting drunk pizza at 4am with a bunch of randos I befriended at Stonewall) Not actually pizza-related at all. There are tons of places open late, especially in large cities.

Often times cheaper than anything around them Not pizza related either, food pricing is largely based on supply and demand. It’s generally cheap because there’s lots of competition nearby.

Large enough to fold in half and eat with one hand while running to catch the train Can’t think of a single time I’ve needed to do anything similar to that. NY is filled with people that can’t time manage apparently.

Perfectly crisped with just the right amount of burnt crust, fresh tomato sauce, and melty cheese You’re describing a pizza.

Free parm I have literally never had a pizza place charge for parm anywhere I’ve ever been nationwide.

Like the other person said, chefs take their recipes deeply personally That’s just a chef thing. Nothing to do with pizza specifically.

Tangentially related, wtf is going on with Pittsburgh style pizza? Pittsburgh style isn’t too crazy to be honest. It’s a far cry from NY style, but so is most other styles of pizza. Why is there so much insistence on just cheese in NY? Live a little and get some toppings on there.

Have you even seen Altoona-style pizza? Made widely famous thanks to it being where Luigi was arrested. Sicilian-style pizza dough, tomato sauce, green bell pepper, salami, topped with American cheese and cut into squares. That’s an abomination.