What's the difference?

Even though I am Italian by descent, I have never been to Italy. Most NY pizzerias are sub par ( too much cheese, too greasy, not baked well so it flops when you pick it up, not baked in a coal or brick oven, etc ). We have 3 in NY that are so good, people line up outside the doors in all weather just to get in. Grimaldis, Lombardis and a little hole in the wall place in Brooklyn, I've forgotten the name, where the old guy, cuts fresh basil from pots with a little scissors ! Delish !!!