Pizza quality varies wildly in America. There are a lot of places where the only "fresh pizza" you will find is something from one of the big chains. And there are a lot of places that serve pizza that just serve terrible quick food in general, so not surprising the pizza will be bad too.

Having said that, there is a lot of good Pizza in the US, especially in areas with heavy Italian immigrations like the north east. Obviously its a different style than most Italian Pizza, but its still really good.

I have only been to Italy once for three weeks to visit my cousins, but I read a lot about pizza. From what I have read/watched from Italian sources, even Pizza in Italy was in somewhat of a rut ~20+ years ago.

> Having said that, there is a lot of good Pizza in the US

Northeast region pizzerias are a given. Varasano's down south in Atlanta is pretty fantastic however.

Looks like a neapolitan style, which is maybe the third wave of pizza in the US. Lots of neapolitan style places have opened in in the last 15 years. I like that style, but I wouldn't say its my favorite.

I would probably put a well done Regina's pizza (Boston) or a Prince Street (NYC) spicy pepperoni square slice ahead of any neapolitan pizza, and I say that as someone who owns a pizza oven and makes a lot of neapolitan style pizza.

> Lots of neapolitan style places have opened in in the last 15 years.

Yep! But not in the American south.

I agree with you, though nyc pizza is actually really good (thin crust which tastes good and good ingredients)!! Im no italian, but as a frenchy that loved to tell americans how bad their pizzas are, i must tell that shut me up.

Chicago pizza and its dip dish really on the other hand, was one of the biggest deception of my life ^^

But i’ll definitely agree - i find your typical usa pizza (HUGE crust, terrible ingredients) impossible to enjoy ;p

The true Chicago pizza that is more ubiquitous in the region than deep dish is Tavern style pizza. It is a cracker style crust, sweeter sauce, cheese to edge of the crust, and cut in squares. It also best well-baked. https://www.bonappetit.com/story/real-chicago-pizza-tavern-s... Check it out next time your in Chicago.

I went to a well-famed pizzeria with a few friends. Among them was a woman from Napoli who was in France for a few months. When we asked what she thought of her pizza she said:

> It's good. Nothing great, but once I stopped thinking of it as a pizza, I found it was good food.

I've never had pizza in Italy, but I've had pizza from places in the US certified by Vera Pizza Napoletana.

It's truly delicious... and nowhere near my favorite pizza in the US.

Where in Italy are you from? I've spent quite a bit of time there. I've had pizza in Florence, pizza in Rome, pizza in Sorrento, pizza in Palermo and at a few Autogrills in between. I can't comment on the pizza in New Haven, but I can say for sure there's no standard dough in Italy.

Have you had pizza in Rome? Rome is a good example: Rome has a tradition of thin and crunchy pizza, which is far from the "standard" pizza (which is the Naples one). Rome pizza is pretty common in Rome, tough there are also many places serving Naples pizza. The point is: Italian people living in Rome and going out for a pizza usually distinguish between the two kinds of pizza: for example, I have lived in Rome for some years and, since I don't like Rome pizza ("pizza romana"), I always chose places serving Naples pizza.

In the rest of Italy is the same: you call it "pizza", but you distinguish between places that make good Naples pizza, bad Naples pizza, good not-Naples pizza, bad not-Naples pizza.