|Place of origin||United States|
|Region or state||New England|
|Main ingredients||Pizza dough, cheese, tomato sauce|
|Part of a series on|
In the cuisine of the United States, Greek pizza is a style of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather stretched to order and baked on the floor of the pizza oven. A shallow pan is used, unlike the deep pans used in Sicilian-American, Chicago, or Detroit-styled pizzas. Its crust is typically spongy, airy, and light, like focaccia but not as thick. The crust is also rather oily, due to the coating of oil applied to the pan during preparation.
Greek pizza was invented by a Greek from Albania in Connecticut in 1954. His system consisted of preparing a full day's supply of crusts in 10-inch pans in the morning rather than tossing and stretching the dough to order. In Connecticut, by the 1980s, 40% of pizzerias were operated by Greeks.
- Levine, Ed (2011). Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. Random House Digital. p. 99. ISBN 030772087X.
- Serious Eats (19 August 2011). "The Pizza Lab: How to Make New England Greek-style Pizza at Home". Retrieved 2 January 2016.
- "New England Greek Style Pizza". Serious Eats. Retrieved 2 January 2016.
- Donna R. Gabaccia, We Are What We Eat: Ethnic Food and the Making of Americans, 1998, ISBN 0674948602, p. 197-199