It's very much like a typical NY slice. Primary difference is the tomatoes used (whole peeled crushed in juice) and sliced part-skim mozzarella (rather than shredded.) it makes the slice a little wetter and the cheese melt is different, but very much in the same realm.
I have to say the crust was outstanding. If I could put williamsburg pizzas tomatoes and cheese on that crust it would be the perfect slice maybe.
I can't speak to how consistent pizza town is, but I got a 4.5 minute bake and it showed in the crust. I've been to wburg more than a few times, and only on a coupl of occasions have they baked in that window. That was when it was at its best, but its a totally different pie during a dinner rush. its a fixable problem, but I don't know if they entirely "get" why their slice is amazing sometimes.
On the other hand, the pizza town owner was well aware he was crankin his oven hot and told me so. He knows it's essential for a good pie.