I'm a first time reader here at Chowhound, so please excuse me if this question has been posted here recently.
I am a huge fan of Lombardi's and Grimaldi's, and everytime I have a debate about great NY pizzerias on other message boards, I get a bunch of other people saying that places like John's, Patsy's and Ray's pizza are better. Most of these people are from California, but I want to hear a debate from New Yorkers.
The reason I like Lombardi's and Grimaldi's are because they are both coal-fired, and I like the smokey taste as well as the crispy and charred crust. Are the wood-fired places just as good? Fire away.