Italians think all American pizza is garbage. All new Yorkers think pizza anywhere else is garbage. The original isn't always the best. True Italian pasta has pasta that can pish al dente chewy to the limit of interpretation and their sauce is thin and watery. I think American sauce with, as they say in the industry, "visible solids" meaning hearty/chunky, is an improvement.
To each his own. I love Grimaldi's, but I love lots of pizzas outside of Brooklyn.
To be honest, I like the taste at Maggiano's and Olive Garden better than Rao's, and pasta sauce in America better than that in Rome, Florence, or Sicily and a local pizza better than an original Margherita in Italy.