Being a local who has worked in the pizza business here for several years ... and who has two long-time (Italian) friends from the northeast (Conn, NJ) ... I can definitely attest to both the quality of NYP&P's pies and their style.
I like my hand-tossed pies stretched a little thinner (Brooklyn style) then cooked a little well-done, so I put a couple slices in the oven for a few minutes after we got home, but NOTE that we picked this one up late (evil pizza sin, I know) and my take on the crust isn't at ALL what it should be.
I gotta feeling Mario will know what I'm talking about when I go back ;). He seems like a good pizza guy. The staff seemed fine, even though we were only there a few minutes, and were more than happy to get me a little Ricotta on the side. Our C. Bacon, onions, and tomatoes were fresh and cut well (sorry ... I didn't ask what kind of tomatoes. Didn't taste like Romas but again I don't know).
And the best thing for this business is they're not Domino's, (definitely) not Pizza Hut or Donato's, and not even Papa John's. Don't get me wrong, PJ's makes a good pizza (best local, in my opinion), and if a Domino's is run well they do ok, but even these often have a generic taste, and the fact is I've never had a basic pie from any local chain that's anything to write home about (unless, ahem, I made it ;>). We only got three toppings from NYP&P and I'm impressed. Can't wait to try the buffet :).
Pros: nice crust, well/evenly done, portions good size/quality
Cons: No crubling Ricotta (creamy only), but I can buy my own :