Made a couple of versions of Pizza Capricciosa the other day. One with egg and spicy soppressata and one with white albacore tuna.
Those are not really NY-style related pies but were made with my 5-hr dough. I'm thinking of starting perhaps a new thread for those styles of pizza, which I'd define as European/Italian style, for the lack of a better word.
You can find those pizzas all over Europe and they were influenced by Italian immigrants. I personally dig that kind of style but, unfortunately, it's not found here in the U.S. very often such as Pizza Tonno, Quattro Stagioni, Pizza Cappriciosa, Pizza Capatella, etc.
I need to work on my egg placement technique, though.