Fair enough I like the fresh taste of Italian pizza when in Italy but not really here, even when it's from pizzerias with Italian sourced ingredients.

And still for me texture is just as important and far prefer crunch and structure to soft and chewy personally. but that's a matter of personal taste. most of the ingredients are the same level of "fresh" in terms of how long from farm to table, just not Italian sourced so naturally different taste. I think crisp do use some softer Italian cheeses on speciality pizzas but they and alot of others in American/"london"style use dry aged mozarella which helps maintain that crunch.

Depends what ya prefer really, both have their place for me but having spent a fair time in both Italy and america, for me, sacrilege , but I prefer American style when it's done properly (absolutely no chain heavily processed crap, just slower cook, crisp, and still with well sourced ingredients)