I went back to King of NY yesterday. The pizza was still really good, but I noticed a big change in the crust from when I had it a few days earlier. The sauce and cheese still rocked. I noticed that even though they have a grande cheese sign, and they are using grande fresh mozzarella for the specialty pies (great choice!), they were not using grande mozzarella for their standard pies. That's sort of false advertising, but no complaints here. The cheese was very much like the best street slices in NY.
I had a quick chat with the owner about how hard it is to make such authentic NY crust without using bromated flour (standard in NY, but illegal here in california). I then found out why the pizza was so good the other day, but a little bit off today. He admitted that they are importing frozen dough balls from his brothers pizzeria in the Bronx. I would imagine that the thawing process can be tricky to deal with. At least this pizza was miles above the suckers that are importing NY city water here to LA.
I still recommend this place highly, but I will have to report back after a few more visits on the potential inconsistency of the crust. I am very surprised that I was so happy with the crust the other day now knowing that it is made with frozen dough, but it was definitely right on.
After two visits I recommend getting a whole pizza here, as they don't seem to have enough business to keep the slices fresh.
I also found out that they are opening a third larger location on sunset in the near future.