Had lunch there Thursday Sept 15 shortly after 1 PM and there was zero wait time to be served, and the pizza was ready in under 10 minutes. Most of the tables were full (I think 8 / 10) but all 10 bar stools were empty (though 4 did fill up while we were there).
So if you ever wanted to try his world-famous pizzas but couldn't stomach the thought of a lengthy wait mid-afternoon is a good time, at least in September.
As for the pizza, maybe it's a problem with ultra-high expectations (James Beard Award winning chef, voted Best Pizza in USA by NY Times, winner of Rachael Ray's "Best Pizza in USA" contest last year) but I was expecting something a bit more earth-shaking.
Had a mozzarella/basil/tomato salad (excellent, they make their own mozza each morning and the other ingredients were obviously fresh) plus the Wiseguy pizza (mozzarella, onions, fennel sausage).
While my wife really loved it I prefer a bit thicker more doughy crust, so while I'd grade it somewhere between 'excellent' and 'very good' I wouldn't vote it "Best in the USA" (actually had two pizzas last year I thought were better, and I don't eat a lot of pizzas). I think I was most disappointed in the fennel sausage, which was mild (I like sausage a bit more spicy) and maybe cooked 20-30 sec too long so it was just a bit dry. Or maybe that's the way the cognoscenti prefer it and I'm the problem.
Anyway, if you like thin crust pizzas and want to see what the buzz is all about then weekday mid-afternoons should let you avoid the long wait times. The waiter said Monday is especially slow since they used to be closed Mondays and apparently people still think that's the case.