Greek pizza

Greek pizza in the United States offers a distinctive twist on the classic dish. Unlike traditional pizzas that are stretched to order and baked directly on the oven floor, Greek pizza is proofed and cooked in a metal pan. This method results in a spongy, airy, and light crust, similar to focaccia but not as thick. The crust also has a slightly oily texture due to the oil coating the pan during preparation. This style differs markedly from deep-dish pizzas like Sicilian, Chicago, or Detroit styles.

Greek pizza is predominantly found in New England and parts of eastern New York State. Its history dates back to 1954 when it was created by a Greek individual from Albania in Connecticut. Rather than making the dough to order, they prepared a day's worth of crusts in 10-inch pans each morning. By the 1980s, about 40% of pizzerias in Connecticut were run by Greeks, underscoring the popularity and influence of Greek-style pizza in the area.