I was born in Italy and now live in America.

My mother made "pizza" all the time when I was growing up. The original Italian pizza is Foccacia (bread dough with a drizzle of Olive Oil, sprinkled with coarse salt) with a few toppings if you really want them (a handful of sliced mushrooms, a few tomato slices, some basil, etc.) That's Italian.

It's not thin crust. It's not deep dish either. Those are American.

No pineapple, that's Canadian.

It never had meat, salami, pepperoni, or anything else. That's American.

And the whole cheese filled crust? Really? That's just weird.

We'd eat the pizza with the rest of our meal (chicken, pasta and salad) never by itself unless it was me picking at it from the fridge the next day. My mom would make it in big cookie sheets and it would last a few days.

it comes from Naples.

The Napolitano pizza went overboard on the toppings (they were the ones who put tomato sauce on the Foccacia) and when they immigrated over to America, they went even further. And then I imagine Americans went berserk on the toppings too.

So it "came from Naples" doesn't say much. It may have started in America as an original recipe and original ingredients, but it ain't that no more.

Also it probably migrated from America back to Italy. Italian restaurants are making American pizza because enough tourists want it and Italians who watch American movies want it too. But Italians who don't live in tourist traps or who are older than 60 are not making pizza like that. When I've gone back to visit relatives, they don't make pizza the American way, they make it the same way my Mom did. It's Foccacia with olive oil and coarse salt, and a few simple toppings.

it's still incredible from the right places.

Like I said, if Italians or the French are making food, it's incredible.