I seriously doubt it's the most common pizza sold.

It's thin crust nature makes it economical for selling hot slices, but horrible for delivery and for reheating.

I personally consider New York pizza to be A tier; S tier I reserve for pizza with a slightly thicker, slightly sour, focaccia-like crust, and regardless, the baseline should be B-Tier.

As much as I love Jon Stewart, NYC has the worst pizza in the country. Don't get why people love a limp pizza with the wrong ratio of bread/sauce/cheese. I've had better school lunch pizza than your average New York slice. Chicago style thin crust or Midwestern thin crust, or neapolitan are all worlds better pizza.