If the oven isn't over 800 degrees, it's not NY Pizza...
NY Pizza = thin chewy crust, slightly burned on the bottom. Slices
are huge, and to be eaten folded in half.
And the thing that makes it impossible to get NY Pizza anywhere
outside of the East Coast or Chicago - or maybe a few other places
with large Italian populations - you simply can't get decent
Italian sausage outside of those areas. I've looked everywhere in
SLC, and it's not to be found...