Defining characteristics of New York pizza?

New Yorkers rave about their pizza and how good it is compared to that of other towns.  But what then are the defining characteristics of New York pizza? I don't want puffery such as "It's just made better!".  I want as neutral an exposition as possible.
 

Personally, I can't say it is true or not. But I have seen many tv programs and read just as many newspaper articles that claim it is the water that differentiates New York pizza from other parts of the nation.

...and the bagels & bread.

Water gets credit for pizza and bagels but can't say if it is true.  Walking the streets of NY with a pizza place seemingly on every corner, when you realize you are hungry, ducking into a pizza place for a slice or two is always a good option. Frankly, I think I enjoy the counter stuff they sell by the slice better than buying a whole fresh pie.  I think the cooking and resting and reheating has a beneficial effect.  I like my slice on a thin crust but the crust need a good tensile strength, a char on the bottom and slightly oily on the top.  I usually add salt but don't tell Bloomberg. By the slice I usually forgo the toppings but anchovies or sausage are a must when I order a whole pie.
 
Here's an interesting web page of an ex-Bronx guy with a restaurant in Atlanta.  His comments were always spot on in my opinion.
http://www.varasanos.com/PizzaRecipe.htm

Whole pies or slices?  There is a HUGE difference.

Thin, doughy crust, sometimes cooked in a coal-fired oven for extra charcoal flavor on the bottom, large slices, and must be foldable.
I will say that NYC tap water does taste amazing  (at least in Manhattan)
 
(when I say doughy, I mean flour type soft dough, vs. Greek bread style)