Italian pizza prevails in CT, but up in Mass and parts of RI, Greek Pizza gets lots of play. In fact it’s called New England Pizza, and is rarely found in other parts of the country. CT boasts a few, but the best is Hope Street Pizza in Stamford, family owned for decades.
Unlike Italian pizzas, Greek pies are not fired on bricks, but pan baked at 600 degrees in a standard oven.
That’s not the only difference. In contrast to Neapolitan thin or cracker crust, the Greek shell has a slightly thicker, but less dense texture, surrounded by a raised edge. The crust has more of a bisquit texture and the cheese is a blend of cheddar and mozzie == resulting in a great old fashioned goo.
Hope Street is a neighborhood institution in the working class Stamford suburb of Glendale. No pretence, no PR ballyhoos, just great solid pizza. Great change of pace! And without chi chi pricing.
