Its crust is typically spongy, airy, and light, like focaccia but not as thick.
[2] The crust is also rather oily, due to the coating of oil applied to the pan during preparation.
[1][3] In the United States, Greek-style pizza is common in New England and parts of eastern New York State.
[1][4] Greek pizza was invented by Costas Kitsatis, aka Constantinos Kombouzis, aka "Charlie", a Greek from Albania, at his restaurant Pizza House that was located at 86 Truman St., New London, Connecticut, in 1955.
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.