Best pizza in America is... from Argentina. Maybe some US pizzeria may run for a distant second place (and I mean second after a bunch of almost any random pizza restaurant in Argentina)
Most pizzeria here have a choice of dough: thin, ultra thin (a la piedra, made on stone ovens), deep dish (here is known as "tarta abierta"), stuffed, calzone. Some places have fried or "a la parrilla" (BBQ), big, giant, square, per meter and so on. Ovens: Using gas, using firewood, using natural charcoal. Made of metal with stone floor or mud/adobe.
And then you have the flavor choices: any regular pizzeria has 25/30 (multiplied by the choice of dough, ovens, whatever). Some big ones have as much as 150/200 different choices. And each pizzeria has its own "special", meaning its most creative and awesome flavor.
And although you may find soggy pizza like in US, you have to request it that way, since here we like crusty pizza, to the very least you need to feel the bottom crust when you bite it
Fuck, I need some pizza now!
