Yes, Chau makes a good point. Along the "generalist hominy" lines that Tom mentioned, as you delve into the details, this can get quite complex.
While a second beyond 2 minutes causes a pizza to no longer be classifiable as Neapolitan, imo, New York's 3-6 minutes is more of a sweet spot than a firm definition. Good NY happens in 3-6, while mediocre NY happens from 6-12.
When you get into coal, it really gets hairy. Coal can range from 2.5 to 7 minutes, and, because of the forced air aspect, it relies heavily on convection, which, in turn, causes it to be the most oven specific of all the styles.