All of the "new" pizzerias are hopping on the Neopolitan bandwagon. Una Pizza Napoletana, Naples 45, Adrienne's, Dean's, Angelo's, Nick's, Luzzo's, Isabella's Oven, the Patsy's licensees and even in Brooklyn, Franny's. Now don't get me wrong, these are all worthy pizzas but they ain't "New Yawk lemmegedda slice" pizzas. I think the primary difference lies with the cheese both as to type and amount. Mozzarella di Bufala is wonderful but you need fior di latte or (gasp) some low moisture non-fresh mozzarella in the mix and lots of it. That's why John's, the original Patsy's in Harlem, DiFara's in Brooklyn and the New Haven trinity of Sally's, Pepe's and Modern do it for me over any of the newer Napoli imports or even the classic fresh mozzarella heavens Grimaldi's, Totonno's and Lombardi's.