Here is the information from my "database" of the better known and regarded pizza establishments in the NYC and New Haven areas.
Lombardi's: 32 Spring Street, New York, NY 10012-4173, (212) 941-7994 (uses original 1905 bituminous coal-fired oven, and is known for its white pizza and its clam pizzas using freshly-shucked clams, although the quality of the clam pizzas as well as its pizzas overall appear to have deteriorated in recent times; uses high-gluten flour (All Trumps) in its doughs, with a period of refrigeration; a freshly-made, firm, sliceable low-moisture cow's milk mozzarella cheese; pureed and marinated "San Marzano" tomatoes (which may or may not be the San Marzano varietal); Romano cheese; and municipal New York City water)
Grimaldi's (sometimes known as Patsy's or Patsy Grimaldi's): 19 Old Fulton St., Brooklyn, NY 11201, (718) 858-4300 (uses coal-fired oven and fresh mozzarella cheese said to be made on the premises; sauce uses tomatoes imported from Italy, but apparently no herbs, garlic or other seasonings; sausage pizza--the sausage is put on raw--is said to be very good. The original owner, Patsy Grimaldi, has stepped aside from daily operations (but is now believed to be starting a new pizza business) and the business is now being run by someone outside of the family (the Ciollo family), including the opening of Grimaldi's in Hoboken, NJ, Scottsdale, AZ, Dallas, TX and Las Vegas, NV.)
Patsy's Pizza: 509 3rd Ave, New York, NY 11035, (212) 534-9783 (uses coal-fired oven; known for its thin, ethereal crust; uses San Marzano tomatoes and a fresh high-moisture mozzarella cheese on some pizzas and a fresh low-moisture mozzarella cheese on others; is the original Patsy's and now part of a local chain of Patsy's Pizzas (whose product quality apart from the original Patsy's in East Harlem is said to have seriously deteriorated); should not be confused with Patsy Grimaldi's with whom it was involved in a tradename lawsuit; also sells by the slice, but apparently only the plain cheese and tomato slices; only weakness based on reviews appears to be the quality of toppings used relative to its competitors with whom it is often compared.)
DiFara’s: 1424 Avenue J, Brooklyn, N.Y., 718-258-1367 (Makes a style of pizza that might best be described as a cross between a Neapolitan style pizza and a New York style pizza. It uses a 75%/25% (or possibly a 50/50) combination of 00 flour (Delverde and Caputo 00 flours have been used) and high-gluten flour (All Trumps), a 75%/25% combination of the Grande brand of full-fat mozzarella cheese (which is considered by many to be the best processed mozzarella cheese available to professional pizza makers because it has no preservatives or additives) and the Grande Ovoline fresh fior-di-latte mozzarella cheese or possibly a buffalo mozzarella cheese imported from Italy, a tomato sauce made from a mixture of San Marzano and fresh tomatoes, some fresh herbs grown in the vicinity of the pizzeria, olive oil (Felippo Berio), a dusting of grana padano cheese, and grated Parmigiano-Reggiano on the side. The pizzas are baked in a gas-fired oven, requiring bake times longer than for traditional Neapolitan and NY styles. Especially well known for its fresh artichoke pizza and its Sicilian pizza. Sells both round pizzas and square pizzas, and is one of the few to sell pizza by the slice. Has had recurring problems with the NYC health department authorities because of code violations but is still considered by many to be one of the best pizza restaurant in the New York area as of this writing.
Nick's Pizza: 108-26 Ascan Ave. (just off Austin St.), Forest Hills, NY 11375, (718) 263-1126
Naples 45: 200 Park Ave. at 45th Street, N.Y., N.Y., (212)-972-7001 (uses Molino Caputo "00" and "0" flours imported from Naples, Italy for the pizza dough, as well as fresh yeast, salt, and water from a source in Pennsylvania that mirrors Naples' water. San Marzano or other imported plum tomatoes and fresh cow's milk mozzarella cheese or imported buffalo mozzarella cheese used for basic toppings for the pizzas)
Totonno's Pizzeria Napolitano: 1524 Neptune Ave. between 15th and 16th Streets, Brooklyn, NY 11224-2716, (718)-372-8606 (uses a sliceable fresh cow's milk mozzarella cheese, believed to be made on the premises; offers only 4 basic pizzas, with choices of several additional toppings. Dried marjoram is used instead of basil, and tomato sauce is simply a puree of imported Italian tomatoes. Pecorino Romano cheese and Felippo Berio olive oil are used. Known for its "white" pies. The oven is coal-fired. Totonno's is David Rosengarten's favorite pizza restaurant. It is also the oldest U.S. pizza restaurant that has remained in the same family. Also has establishments on 2d Ave. and in Yonkers) (Note: David Rosengarten is a well known cookbook writer, restaurant critic and food newsletter writer who lives in the NY metro area).
Frank Pepe's: 157 Wooster Street, New Haven, CT. 06511, (203) 865-5762 (serves only pizzas, with the white clam pie--which Pepe's is credited as having invented--being a specialty, using freshly-shucked clams; its Italian sausage pizza is said to be legendary; uses a 12' x 12' coal-fired oven)
Sally's Apizza: 237 Wooster Street, New Haven CT. 06511, (203) 624 5271 (features oblong pizzas, quite possibly using a 00 flour or something like it)
Modern Apizza, 874 State Street, New Haven, CT 06512, (203) 776-5306
David Rosengarten's favorite New York-area Pizza Restaurants: DiFara's (1424 Avenue J, Brooklyn, NY, 718-258-1367); Scopa (27 East 28th St., NewYork, NY, 212-686-8787, for its thin crust pizza); Manetta's, 10-76 Jackson Ave., Queens, NY, 718-786-6171, for its Naples-style pizza); Totonno's (for its NYapolitan pizza); Nick's (108-26 Ascan Ave., Queens, NY, for its NYapolitan pizza); and Candido, 1606 First Ave., between 83 and 84 Sts., New York, NY, 212-396-9401, for its NYapolitan pizza). (Note: NYapolitan--pronounced "New York-apolitan"--is David Rosengarten's name for what Peter Reinhart refers to as "neo-Neopolitan.)
Some places, like John's (now a mini-chain), were left off the list because of increasingly negative reviews (although the original John's on Bleeker St. appears to continue to receive good reviews and may deserve to be considered on its own merits). As noted above, Lombardi's and the Patsy's Pizza chain apart from the original Patsy's in East Harlem, have increasingly receiving negative reviews as of this writing. And L&B Spumoni perhaps deserves to be added to the database as a prime example of the Sicilian style. At the time I created my database, I was focusing more on the traditional NY styles rather than the Sicilian.