Kajito, welcome to the forum. Whereabouts in NYC are you planning on opening shop? In your profile you list your favorite pizza as 'Neapolitan.' Are you planning on opening a Neapolitan place?
NYC is EXTREMELY competitive when it comes to pizza. The Neapolitan places all pretty much make quality pies and are relatively well dispersed. Depending on the area(s) you're looking at, you might find a community that isn't being served very well (perhaps Long Island?), but I think it's few and few between (and less and less every day as new places pop up).
The NY style places, with the exception of a small handful of standouts, put out a surprising mediocre quality of pizza. Mediocre as it is, though, they sell a LOT of it, and, unfortunately, those massive sales tend to drive a considerable amount of brand loyalty. To draw customers away, you're pizza can't be just 'good,' it has to blow your competitors away. We're talking a quality of pizza whereby the majority of the people who taste it strongly classify it as the best pizza they've ever had.
If you go the Neapolitan route, the pizza should be stellar, but I think success with Neapolitan is a bit more location related than quality related.
As far as making best the best pizza in the world, there's a lot of information here that's obviously helpful in that regard, but, I think the most important thing for the aspiring pizzeria owner to be aware of is that learning how to make great pizza takes a great deal of time and energy. This forum sees a bewildering number of aspiring pizzeria owners with stars in their eyes laboring under the misconception that pizza basically makes itself. I'm not saying this is you, but I can't stress enough the fact that if you want to be successful, especially in a market such as this, you better be ready to roll your sleeves up and get your hands dirty- the sooner the better. This means mastering pizza at home long before you open shop.