As PB correctly stated, there are so many great pizza places in NYC, I really don't understand how any place can generate that kind of demand. I've never eaten there, but I'm sure it's quite good. However, an hour for a pie? $5 a slice? No way.

TB, I started using thin crust Boboli this year for my pizzas. They're so good that I don't bother with my own crust anymore. And it's a great way to use up leftover sauce, meatballs, even eggplant or chicken parm.