Warning: this is about American pizza. This is an American cooking site. This guy is not Italian. In Rome and Naples, they think of pizza in a very different w

Warning: this is about American pizza. This is an American cooking site. This guy is not Italian. In Rome and Naples, they think of pizza in a very different way. The dough is more pliable, soft and slightly thicker. They also do care a lot more about quality, origin and freshness of toppings than the obsessive and meticulous dough preparation and baking. Charred bottoms in pizza is not a common thing in Italy. In São Paulo, Brazil (another Italian emigrants outpost) the dough is like in Italy but the emphasis is in diversity and amount of toppings. I wonder what pizza is like in other parts of the world.