It's what it's usually referred to as.
Honestly, the Canadian claim seems unlikely. It's just one dude, who decades later, claimed to invent it based on his own memory. Meanwhile, the earliest written sources trace the invention to California.
And there was much rejoicing. (yay!)
New York pizza = a perfectly circular pizza pie of thin, semi-rigid crust cooked until golden brown, cut into several triangular shaped pieces so that you can hold one in your hand and eat it this way, with tomato sauce and mozzarella cheese distributed evenly over the pie as a foundation upon which to put other toppings like pepperoni, sausage, olives, peppers, onions, etc.
Neapolitan pizza = an amorphous blob of extremely greasy, doughy whiteish undercooked mush, served uncut, with a few dollops of cheese dropped here and there at random intervals, an uneven drip of tomato sauce, and maybe one sprig of basil in the center.
Which of these two sounds more like the kind of "pizza" that you would find being enjoyed in literally every country on Earth (including Italy outside of Naples!)?
drunken gandalf once commented that Chicago-style pizza is not pizza, it's quiche. :) I laughed at that remark and it's probably true. I'd add to that and say Neapolitan pizza isn't pizza it's soup. Soup in an undercooked bread bowl.
New York pizza is pizza. To most people. Including those in your country, TW
That's pizza. I like it.
That's pizza too. I also like that. One of them was invented in the USA. The other, as far as I know, wasn't. Partial credit can be given to the USA. Partial credit can be given to Italy. Partial credit can be given to Greece. You can give the full credit to the US for the last step if you like. Because #1 is pizza too, I wouldn't.
Neapolitan pizza straight from a Neapolitan oven is amazing. If the crust is mushy something's wrong. Either you failed to eat it fresh out of the oven. Or you went to the wrong place and the person who made it for you is inept (e.g. a large diameter is a bad idea because it ruins the crust chewiness in the middle, so stick to individual personal size pies).
It's intended to be simple in "toppings" so that you can enjoy the quality, simplicity and balance. Saying Neapolitan pizza is about "toppings" is like saying sushi is about toppings, or gumbo, cassoulet and paella are about fillings. These dishes are synergies of good ingredients. Everything in authentic Neapolitan pie is specific, fresh, and high quality: finely refined flour, buffalo milk mozza or fior di latte (cow milk), excellent olive oil, maybe prosciutto di parma. Big yum
Not really a "american invention"