I fully understand what you are saying, but I can also understand where Ron (nytxn) is coming from. Like many others who moved from the New York City area to other parts of the country, the loss of access to really good NY street (or even NY elite) pizzas is hard to take. To native New Yorkers, a good NY pizza is part of the heart and in the blood, and everything else pales by comparison. It's the same thing for native Chicagoans who find themselves in parts of the country where no one even knows what a deep-dish pizza or a stuffed pizza is, or even a thin cracker-style pizza. It's the stuff, of course, that makes for rivalries between New York and Chicago and Neapolitan and St. Louis and California and Old Forge and other regional styles of pizza, with the proponents of each style having a passion that may well defy logic but is nonetheless genuine and sincere. From what I sense from reading many of the posts of our members, especially new members, many of them are here at the forum to fill a void in their pizza lives and to find that magical pizza recipe that they can make in their own homes to remind them of their roots and recapture the warm feelings they had for their favorite style pizza of years past.
I happened to have grown up in an area of the country where no particular pizza style dominated (the Greek pan pizzas possibly) so I didn't develop any preconceived notions about any style or attachment to any style. I like and make all kinds of pizzas, including some that most people will turn their noses up at (like my oyster pizza or my prosciutto/fig jam/Gorgonzola/rosemary pizza
). So I would be the last one to proclaim anyone's pizza as a gimmick. I suppose if enough people are willing to pay for and eat any pizza, and there is a profit in it for the pizza operator, it can't be a gimmick. But if I was born and grew up in NYC or Chicago, I could well find myself using the "g" word.