Across the street from Revello's is Arcaro's and in the same block is Ghighirelli's, which tasted much better than Revello's. Revello's cheese makes the pizza stick to the roof of my mouth!
Have you tried Sizzle-Pi in Kingston? I brought 3 trays back with me to Buffalo the last time I was out there. It probably has the thickest crust of the four mentioned, but was really addictive. Here in Buffalo, all pizza is round except "party pizza", which is a full baker's tray (18x26"?) Sizzle-Pi's, being the thickest, was probably the airiest & lightest of those. Nothing like cafeteria pizza or Ellio's frozen pizza.
Have you tried the double-crust white pizza in Old Forge? My girlfriend from high school many years ago, back in town here, said how she wish she could have an Old Forge white pizza, and how she loved it! She had it at Gabelo's, which was actually in Duryea, on the Duryea-Old Forge border. (It's a different restaurant now.) My last girlfriend, no longer, said it reminded her of grilled cheese but with mozzarella instead of American cheese. The two almost argued over it. (The last GF thinks Revello's uses American cheese!)
Someone mentioned shells... anything made with a par-/pre-baked crust should be considered phony pizza. The only pizza place that semi-successfully pulled it off (Chicago deep dish aside), is a place out here called Pi-Craft, which makes artisan semi-neapolitan style 10-12" pizza on a conveyor 700 degree "brick" oven. They claim it's crust is a combo type of neo/ischia (I think) that's, I believe, made earlier that day:Our Dough...
"We use an ancient European yeast culture and 4 flours to create a unique whole grain artisan crust. Our original recipe is not an American style bread pizza, or super thin European crust, we fall somewhere in the middle.
We use a high temperature stone conveyor oven to cook our food. Because of this high temperature, we can cook pizza or sandwiches in about 3-6 minutes."
I posted something about this place earlier this year in another thread.