An Italian pizza *made in Italy* is really really different from an American pizza and even from a lot of "Italian" ones made in the US as well, since most of the them are just exploiting the name.
A true Italian pizza have a thin crust made with flour, yeast (natural) (*) and water. Nothing else.
An American pizza have a thick crust, you can possibly also find oil or other fat inside.
The topping on an Italian pizza is very light compared to an American one: the most popular in Italy is "pizza margherita", which just have meshed tomatoes, mozzarella and basil; a spoon of extra virgin olive oil after cooking. Between 300 and 350 calories, typically. Obviously other recipes include different or more toppings (mushrooms, olives, etc) but no way close to a the most typical "pepperoni pizza" eaten in the US, up to 1000 calories, greasy and fat, impossible to find in Italy (the closer is called "pizza alla diavola", because of the spicy salami).
Note that "peperoni" in Italian actually means "bell pepper", it's not a kind of salami.
"chicken pizza", another popular one in America, is unknown in Italy.
(*) In a typical pizzeria or restaurant in Italy the dough must raise up to two days.
Conley, "Stria" ("stria" = "strega" = "witch") is actually not a pizza, is more properly a "schiacciata", a kind of focaccia. It also have starch in the dough, something you don't find in a pizza.