You fold it then you eat it.

I cannot think of a single slice shop (non-chain) in NY / NJ where you they produce pies like you describe. They are making the pizza from scratch.

They reheat the slices until they run out of a pie. Then they make a new pie and put it on the counter.

I think what you mean is that most most New York style pizza outside of greater New York area is not great. I don't know what I'd call it.

Standard fare, affordable pizza in the US is mediocre outside of the North East. But that's OK, we can't even BBQ.

> You fold it then you eat it.

I’m very aware, then you get a grease slick coming down your arm or pants. Ruined many a shirt that way.

If that was unavoidable, you'd see thousands of people on the streets of the five boroughs walking around with grease all over their arms and pants. Hilarious image.

I hate to say it, but it doesn’t seem like you’re very aware.

I grew up eating this greasy stuff; you either dab the grease off with a napkin or fold it and let it drip on the plate.

You don’t do what you described unless you’re unaware that it’s going to happen. If you indeed ruined many a shirt this way, you are so incredibly unaware that I stand aghast at your unawareness.

Point it down and not up.

What do you consider good pizza? American chain pizza style?

You mention Neapolitan pizza, but that's typically a very wet pizza from oil and fresh mozzarella as well.

> Why anyone thinks this is notable and not disappointing is exasperating to me.

Normally I'm the kind of person who has a bias against things not "fresh" but this one doesn't phase me in the slightest. I suspect it's because NY-style pizza re-heated in this matter (or even as next-day leftovers in a Hot oven) are damn good! Something about it, it comes back to life just perfectly to me.

Same with braises and take away fried rice ... it's just better on the next day.

Your problem is that you went to a pizza place that had so few customers, they were still serving their morning pies late into the day! A good pizza place should be going through several pies an hour, at least during the lunch and dinner rushes.

Even "several pies an hour" isn't going to pay the $6,000+ /mo rent on a typical hole-in-the-wall NYC pizza joint. They better be slinging at least 6-8 pies or more if they want to stay in business.

Very authentic. Worth it at a dollar a slice.

What? Di Fara is nothing like Neapolitan style. That is a classic NY slice through and through.

Di Fara even calls it Neapolitan style https://www.goldbelly.com/di-fara-pizza/classic-pepperoni-ne...

Neapolitan in this case is their branding for shipping 2 pies. Every pizzaria will use terms like Neapolitan, and maybe something in them (the founder, the recipe, or who knows what) came from Naples, but the Neapolitan pizza is generally referring to a smaller pizza for one or two people that comes out of a much hotter oven (usually wood-fired) than what a slice joint has installed, and which is served and eaten fresh, not cut into slices and sold by the slice.