I'm curious what Peter has to say about this pizza from the write up on it at Yelp and the photos. I'm looking forward to his opinion on this.
I read the Yelp reviews and looked at the photos you referenced and also others I saw at Google Image and flickr, but I prefer to rely on members like scott123, scott r, Terry Deane and chickenparm, among others, for opinions on the NY style. They are experts and know what to look for in a NY style pizza. People who do not know about pizza intimately usually tend to state just likes and dislikes and their opinions can be all over the place, sometimes justified and sometimes unjustified, but who really knows. I pay attention to whether likes overwhelm dislikes, or visa versa, but when I read reviews of pizza places I am usually looking for factual information, like a source or brand of flour, cheese or tomatoes, or specific preparation methods, oven temperatures, etc. I give insiders or former employees greater weight in their opinions but I have discovered that even they can be wrong, and the more distant the memory, the less reliable it is likely to be. I also can't tell who is right or wrong on a given point or matter. Even the best pizzerias have off moments where their products are not up to standard.
The above said, when I looked at the KoNYP pizza photos, the pizzas seemed to have the right form factor in terms of size and crust thickness and a flat rim without a lot of puff or oven spring. The crust color also looked to be in the ballpark for a NY street style pizza. I wondered about whether the flour used to make the pizzas is bromated or not, given the laws that apply to bromates in California, but I suspect that the flour is not bromated (otherwise there are too many hassles). If your objective is to try to reverse engineer and clone a KoNYP pizza, or the dough used to make the pizza, then I would want to get as much information on the pizza/dough as possible, including weighing a baked pizza, counting the number of pepperoni slices, bake times and temperatures, etc. Some places are more forthcoming than others in terms of giving you specific information. If KoNYP is using Lamonica's dough balls, they will know the weight of those dough balls. Maybe they will tell you that weight. When I spoke with Melvin this morning, he said that if a pizzeria is using their dough balls and say that their pizzas are NY style, they are NY style. But, being the trust and verify type, I usually want harder facts.