It perhaps began here, but it definitely didn't stay here. Many years ago I had a very nice, upscale pizza in Vienna, of all places. Great toppings and an appropriately subtle use of tomato sauce on a hand-tossed crust.
From my time in New York I recall a difference between Neapolitan pizza, which I think is the kind we are used to, and Sicilian pizza, which used a thicker crust and was baked in a square pan. I stuck to the old reliable "slice of cheese pizza" that you could get everywhere on the cheap, the kind with a crust so thin that you had to fold it before eating it.
It’s been over 30 years ago since I was in Italy, but my recollection is similar. Seems like theirs was served on rectangular sheet pans with sparse ingredients and that a round pizza piled high with everything in the fridge is an American thing.