Rossini's in East Hampton. Pizzeria Da Vinci in Colbalt, Giovanni's in Glastonbury, and Fireside in Gales Ferry are all excellent. Pepe's has regressed since they started to expand.
Generally, I prefer fire ovens or the old school pizza ovens. Greek pizza is far to doughy for my tastes and Chicago style "pizza" is not a pizza. It's a casserole. Finally, I have no issue walking out of a "pizzeria" before ordering if I see a conveyor oven. If part of the pizza is a little crisper than others, it speaks to the character of the establishment.
All that said, it is true that pizza is like se><. Even if it's bad, it's still pretty good and pizza of any sort is better than the "best" American Chinese food, which by my definition can only achieve the rank of average.