We have one good one here, the guy moved his ovens from Brooklyn.
We had a NY deli place down here near me for years. The pizza crusts were fantastic but I didn’t care for the sauce or toppings. The owner swore that the secret to his crust was the water he used. He had it shipped from Brooklyn.
I got spoiled growing up in Chicago. Chicago thin crust pizza with lumps of Italian sausage and extra cheese is my favorite. I never understood their upside down pan pizzas.
There is a place in Hobby Airport that has a really good Chicago style pizza. The crust isn’t great but the sausage is just like I like it.