Pretty much this disqualifies all chain pizza places except maybe Sbarro which is found in a lot of malls and airports.  I grew up in New Jersey, where I could always grab a slice between meals, late at night, whatever.  I went to college in South Carolina and I'll never forget my first night there, I was at orientation or something.  I walked down to the closest pizza place to get a slice. 

   It was 1981, and the place was called Domino's, and I had never heard of it before.  Little did I know it was a successful national chain.  I went inside and asked for three slices.  The person behi

This might seem redundant or overly obvious, but the place has got to have pizza that is made in the New York style, which to me means a thin crust.  Ultimately it's all about the pizza, right?

 This is where it gets kind of tough for me to put into words what makes it "New York" pizza.  A lot of the chain pizzas have thin-crust, but does that make it New York style pizza?  Definitely not.  Now, I don't want to be too rough on the pizza chains, because there have been times and places where they were the only pizza I could get, and they came to my rescue.  A day with chain-pizza is better tha

Because I love the stuff and can't get enough of it.  And twenty-five years ago I moved from New Jersey to South Carolina, and I can tell you there are times when the good stuff is hard to find. 

So...