Here are crumb shots for slices from 3 pizzerias you have endorsed as the real deal:-
...and, if you've read my reviews of the two places I've been to, you'll have noticed that while I thought they were representative of the best slices in the area, I still had/have issues. At the time, I rated Pizza Town 8-8.5 out of 10, and, while I've never rated Williamsburg, I'd say 9's about right. These are 8-9 pies in a sea of 3s.
If you look at all the pies, the undercrusts are typically breathtaking (relatively easy to do with the right oven), the thickness factors are spot on and the cheese is flawlessly melted. The deduction, the single aspect that brings these from 10 to 8-9, is the lack of spring.
Oven spring is the core of my being. I use oven spring friendly bromated flour and I bake in an oven spring friendly fast bake environment. Just because oven spring makes my world go round doesn't mean I can't appreciate less than perfect pizzerias that are a thousandfold better than the other pizzerias in the NY area.
It's all relative