Serious Eats - seriouseats.com

I've been all over the United States and over the southern half of Europe. Using Naples (Napoli) as the yardstick for authentic pizza (since the Napolitans invented pizza!) I've found that in the United States, the closer you get to New Jersey, the more the pizza resembles the pizza in Naples, Italy. (Though there is good pizza found elsewhere, such as Pizzeria Regina in Boston.) Likewise, in Europe, the closer you get to Napoli, the more the pizza resembles the pizza in New Jersey and New York. Needless t o say, I do not consider any pizza baked in pans at 350 degrees (such as Chicago's deep dish, or Greek-owned pizza places in New England) to be "real" pizza. Good pizza must be baked directly on stone at over 500 degrees. The number of good pizzerias in a location is directly proportionate to the number of Neapolitan ("NapoliTAN") immigrants settling in that area.