RE: Pizza type by region?
That's the second time the NYC water thing came up in this thread alone. As I said before, now that ingredients are available everywhere, techniques are well known and woodfired ovens are getting to be pretty much the norm everywhere, New York exclusivity is threatened. So they fall back on a ridiculous assumption about the water. I wouldn't be surprised if they have to filter their water anyway as it is a quite common need to preserve kitchen equipment in restaurants. It is more the norm than not. Criminy I could say Minnesota pizza is better because of the sky blue waters and better wood for the oven.
Maybe there are regional NYC variations that no one bothers to adopt elsewhere. I have yet to have found or heard about a woodfired pizza joint that will burn crust like Frank Pepe's in New Haven, CT for instance. Of course a lot of the taste exists in the mind as well.