Chin Diesel
Power of Love
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A classic looking Greek style pie.
This is the Greek pizza I grew up on in CT, never seen it cut Chicago tavern style in CT.A classic looking Greek style pie.
they have greek in midwest?You're from the Midwest?
Nope 95% of greek places cut squares on a largeThis is the Greek pizza I grew up on in CT, never seen it cut Chicago tavern style in CT.
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Not New England style Greek Pizza. All the Greek Pizza I've ever had in CT is cut in slices and has well done cheese.they have greek in midwest?
Not larges.Not New England style Greek Pizza. All the Greek Pizza I've ever had in CT is cut in slices and has well done cheese.
When we were growing up all the Greek pizzas were cut in squares. All the out of staters at UConn mentioned how peculiar it was. I think many are now offering slices and NY style but we always had squares. Greasy cheesy saucy squares.
We've have this argument before. I can't confirm that it's only large pies, but every single pizza I've had from Hope St in Stamford and Post Corner in Darien have been cut in squares since at least the 70s. And the cheese was rarely well done. And there was a place around Storrs that did the same in the late 70s (only Greek pies I had up there - we'd go into Willi at get pizza at Italian Gardens for a decent thin crust).Not New England style Greek Pizza. All the Greek Pizza I've ever had in CT is cut in slices and has well done cheese.
This is the Greek pizza I grew up on in CT, never seen it cut Chicago tavern style in CT.
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Yes, large. Those are the only size pizza I ever order. Small and medium pizza are pointless.Not larges.
It's Bantam Pizza. One of the only Greek pizzas I like.That looks like a Pizza Hut pan pizza to me.
I definitely grew up on squares for Greek pizza.
We've have this argument before. I can't confirm that it's only large pies, but every single pizza I've had from Hope St in Stamford and Post Corner in Darien have been cut in squares since at least the 70s. And the cheese was rarely well done. And there was a place around Storrs that did the same in the late 70s (only Greek pies I had up there - we'd go into Willi at get pizza at Italian Gardens for a decent thin crust).
That said, the old-time classic Greek pan pizzas (usually 12") that our family would get for take out ("one free when you buy five!") from John's in Springdale, Glenbrook, or Papa's downtown (all packaged between two Chinet-type cardboard plates and sealed in a paper bag), were cut in six wedges.
That’s a “Utica Style” pie, otherwise known as an upside down pizza or tomato pie (different than the south Jersey tomato pie). I’ve had a few examples of the style in the Utica area. Some are circular, many are made rectangular in a thicker pan style, and many are served at room temp. Cheese on the bottom, chunky tomato sauce and pecorino on top. It’s solid when made well.
It may be that Post Corner did bake the pies till the cheese was scorched, but my memories of Hope St was that it was the whitest, gooeyest mess of a pizza I'd had, and extremely difficult to eat the crustless middle pieces as it was so soggy.I'll triangulate the discussion. A characteristic of the Greek pizzas I ate always had that brown, bubbly cheese top. I associate that look with Greek pizzas.
Huey Lewis.. Hip to be square.. Apollo's Pizza always square.. Former owners moved back to Greece.I can walk to two greek places outside of my work right now and if I order a large its squares. I grew up in Farmington Valley every large pizza from a greek joint was squares. Have I seen Superjohns example of greek? I have a few times. But it predominantly a square large.
It may be that Post Corner did bake the pies till the cheese was scorched, but my memories of Hope St was that it was the whitest, gooeyest mess of a pizza I'd had, and extremely difficult to eat the crustless middle pieces as it was so soggy.
My Greek uncle has a pizza shop in PA. He cuts them into triangles. I took him on a tour of New Haven Pizza. He loved it but said it would never sell in PA.Nope 95% of greek places cut squares on a large
Man, can’t people read on this board? I said “many are made rectangular”. I also said served at room temp. Not sure where you get cold from. Also, both of these are Utica-style, cheese under the sauce, and they are both from O’Scugnizzo… doing pizza in Utica since 1914.That picture is in no way shape or form a Utica Pie.
Utica pie is dough (usually rectangle), olive oil, tomato sauce - typically a bit on the sweet side, and a sprinkle of cheese on top, there is no cheese under the tomato sauce in a traditional Utica pie - it's dough, olive oil, sauce and parm. Utica Pie is served cold.
Indeed. Superjohn absolutely posted a greek pie. No argument there.I'll triangulate the discussion. A characteristic of the Greek pizzas I ate always had that brown, bubbly cheese top. I associate that look with Greek pizzas.
Man, can’t people read on this board? I said “many are made rectangular”. I also said served at room temp. Not sure where you get cold from. Also, both of these are Utica-style, cheese under the sauce, and they are both from O’Scugnizzo… doing pizza in Utica since 1914.
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