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Message: [QUOTE="dog bone, post: 4642835, member: 253"] Was raised in Willimantic on new england greek style pizza with the square cuts on the large pizzas and triangular on small. Those interior 4 crustless squares were sought after by us kids because we hated the end crust on any pizza. What makes the cheese unique with it scorched marks is its a 50/50 blend of moz and white cheddar. Its pan pizza with deep fried (in olive oil and lard) crust so its crunchy while its fresh but can be a soggy mess left over. [/QUOTE]