Differences between the two, Chau.......let see.
Biggest one.....the use of fresh mozz. Since we seem to be dividing NY style to elite and slice, I'll deal with elite.
NH NEVER uses fresh mooz, unless on a "specialty pie" such as their version of a Margherita. Its usually low moisture, dry block mozzarella. Pepe's uses their sliced. Sauce first, cheese slices next. I know totono's for example goes, fresh mozz first, sauce next. Also, I think I gotta throw this out their. Lots of times, "fresh mozz" isn't the homemade or bought mozzarella in whey. LOTS of times its either SALTED MOZZARELLA CURD (like that from The Fresh Mozzarella Company in NJ) Or a product called OLD FASHIONED MOZZARELLA LOAF. Both come in 5 lb loaves. I like this better than the fresh mozz in whey simply because it melts better. Unless you are using a 1000 degree wood burning oven, and getting the pies out in 2 minutes, fresh mozz in liquid seems to separate, get wimpy on a pie. The salted curd or old fashioned loaf simply melts better, tastes just as good if not better, and is easier to portion. The color, that stark white, is just the same. You ever notice that low moisture full fat mooz melts kinda yellow?? Fresh mooz melts white, right? Well this product melts white. To me, its simply a better product for pie. Now, eaten raw, in a salad....no comparison. The mooz in whey is a million times better.
Second, the NH style stays in the oven longer, even a coal oven can be as much as 8 minutes. The result, you know WAAAAAY better than me, is a crispier product, that STAYS CRISPIER. Its still foldable, still with some chew, but the tips don't droop as much as NY.
Third. Oregano seems to be a no no. Thats something I don't like OR understand...but thats the way it is......
Four. Youre not gonna find too much fresh basil crowning the NH pies, except, again, in specialty offerings. Another aspect I don't like. Pizza without fresh basil, TOMATO pizza especially, makes no sense.
Five. A true NH pizza is a lot. ALOT, darker. Most would even say burnt, than a NY pie.
As far as coal is concerned, I think it is associated with BOTH. But, the truth is, in NH style, 90% or more is made in a deck oven. And I think the same is true for NY elite style.
But, I gotta tell you, Chau...your wood fired versions are very, very tempting to me. Check out Toby's Pulic House Pizza. I think those pies will look familiar to you. But on a commercial level, wood ovens can be real pains. Pains I may be willing to overlook, just haven't decided yet. And Scot123, whom I respect a lot, seems to go with deck ovens, run at top temp.
I hope, for once, that I helped YOU, for a change.