Jay,
I had a pizza at Pellone in Naples that was a whopper. It was a 300gr dough ball, and it spilled over the plate. It was still thin in the middle, but the corniscione was huge and puffy. Here's a photo link:
http://www.fornobravo.com/forum/phot...ndex.php?n=161
Later on, I learned that they are known for their chunky pizzas. I liked it, and Michael -- who has eaten in something like 40 Naples pizzerias (2 a day for 20 days) said it was one of his favorites. Enzo told Michael he thought it was too big -- and to not copy it. :-) There's a traditionalist for you. Antimo recommended to Michael to go big -- 280gr.
In general, other than the terrible pan pizzas you see in the cities, I think the more generic "Italian pizza" is still very thin and light.
Is there a real difference between NY pizza and a larger Naples pizza -- other than diameter?
James