A proper NYC pizza is meant to eaten by hand, whether home made (I am experimenting with a pizza steel in place of the pizza stone, which is not as sturdy as one might think) or from/in a restaurant. The problem arises around the middle if the topping is too moist. It may then cause the crust to get soggy and lose structural integrity, inviting the use of tools. This could be viewed as a definitional problem, in that a pizza with a soggy center is not a "proper NYC pizza", but if it is encountered in a proper NYC pizzeria, then this sounds nit-picky. Which is not to say that I stand up for our current mayor, who has big shoes to fill and so far not much to show for himself.