The kind of place where you can buy it by the slice.... and made in a true pizza oven. Not on a conveyor belt.
That kind of pizza, large, sauce and cheese-laden, is not really like the traditional style of Naples--which I also love (Margherita style--cooked quickly in a wood fired oven and topped with either small amounts of sauce or sautéed tomato, fresh mozzeralla and basil).
Contrast that to the anything-goes around now. BBQ chicken and ribs pizza? Why not??? lolz