The right and best ingredients are well known by a lot of pizzerias now and there is generally no secret in their preparation and proper ovens have proliferated.
Even though this flagged post was from a known spammer, it is correct.
When we moved to Dallas in 2005 it was a 'pizza desert', now there are dozens of brick-oven, gourmet places that serve 'world class' pies.
Now, the differentiations are the fuel used for the oven (coal or wood) and whether or not NYC tap water is used! And, I am sure that this trend has hit every other major metro area - evidently, even Phoenix.
Hell, it's all good!