Die-hard thin-crusters, prepare to have your tiny minds blown: Conestogaís thick, hearty, Greek-style pie is a game-changer. The artists/owners at this dated parlor are taciturn as they slather zippy sauce and toss fistfuls of cheese onto rolled dough in deep little pans, but their work, fresh from the oven (no wood-firing required) speaks for itself. The crust is chewy but firm. Bubbling cheese holds generous toppings firmly in place atop the pie. And the house special, the Conestoga, is, in fact, so loaded down with all the works that any lesser crust would cave under the pressure. So suck it, you New York purists. You want your pies stacked like a Playboy centerfold, then a Greek crust is where itís at.