I get it, when one is proud of something, it becomes part of the mythology of a place. But what you say below sounds more like religion than anything culinary. Holy water from the sacred city. (Do you actually believe that NYC water is better for making pizza than water found elsewhere?) 50/100 year traditions are great, but no single person cooked pizza for 100 years.
Do they really claim to source meats and cheeses locally, instead of from Italy? That seems odd. Do they have exclusive contracts on the tomatoes and garlic? Can't get those ingredients (and better! particularly tomatoes) closer to Atlanta?