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.
Yes, and pizza with real crust reheats fine in any oven.