Thanks for the post. That was the first time I've seen that article.
In all fairness, in the NY area, there's been craziness going back at least a quarter century. It wasn't national like it is now, but all these famous places were still famous back then. That's part of the problem. They get hugely famous, apathy sets in and they coast on less than phenomenal pizza.
Edit: For anyone interested in how most NYers feel about fior di latte, here you go:
Ms. Scicolone has a problem with the fresh cow's milk mozzarella sold by many fancy food stores all over the country. "Fresh mozzarella is softer and very gloppy when it melts," she said. "It can wet the whole pizza down."
Still, one recent trend in the slice business has been the "premium" slice made with fresh mozzarella. Giuseppe Vitale, who runs two Joe's pizzerias in Greenwich Village, serves such a slice. "People want fresh ingredients," he said with a shrug.
He said 'with a shrug.'
In other words, "I don't like this cheese, but, hey, if people want to pay for it, I'll sell it to them."