Is it standard for NY pizzerias to use a finishing cheese on their pizzas or not? I've never been there, but I've watched a ton of videos from NY pizzerias, and it seems like only some of them finish their pizzas with Parmesan or Romano, or whatever. A good many of the pictures of NY pies that I see also look like they don't have any kind of finishing cheese on them, either. What's the story? Is that considered 'fancy', something that's only used by the more upscale pizzerias, or what? Are the ones that don't have it considered inferior by the NY pizza lover's scene? I'm just curious. After all the years of making pizza at home and professionally, I'm still on the fence about whether a finishing cheese is really necessary at all. I like it, but sometimes, when I really love the mozz I'm using, I think a finishing cheese is actually just kind of distracting. I'm also kind of surprised that I've never seen this question posted here before. We'll see where this goes.