I had a margherita at UPN, walked around the corner to Luzzo's and ate another there. They were the two best pies I had ever eaten at that point. Since then, I've put a WFO in my garage and been lucky enough to try Paulie Gee's, Motorino, Franny's, A16, 2Amys, Tony's Pizzeria Napoletana, Roberta's, Cane Rosso, and a host of others.
Obviously UPN inspired me. It's the only pizza I've tried to truly reverse engineer (http://www.pizzamaking.com/forum/index.php?topic=10237.0
). That being said, when I think about the pies I've eaten, outside of a few I've made in the Garage, only a few stick out for being transcendentally good: Motorino's sopressata pie, Motorino's Brussels sprout pie, and Franny's clam pie. That's it. That's the whole list. Tony's Margherita was way up there as was Roberta's Bee Sting. UPN is one tier lower. To me, it crosses into the world of being bready. It doesn't have the level of tenderness I want in NP. This is why I use the method described in this thread: http://www.pizzamaking.com/forum/index.php?topic=20479.0
rather than the Reverse Engineering UPN thread. The method in the RE-UPN thread will make a pie that is all but identical to UPN.
UPN played a large role in opening my eyes to how good pizza can be, but my personal tastes pushed me in another direction.