In which U.S. region is Greek pizza especially common?

In which U.S. region is Greek pizza especially common? New England.

Greek-style pizza is especially common in New England, where Greek American restaurateurs helped make the style a regional staple. It is also found in parts of eastern New York State, but New England is the broad U.S. region most strongly associated with it.

Unlike hand-stretched pizzas baked directly on a stone or oven floor, Greek pizza is typically prepared in a shallow, round metal pan coated generously with oil. The crust is usually airy, chewy, and breadlike—sometimes compared with focaccia—and the pan helps produce an oily, crisp underside. The style commonly appears at restaurants called “House of Pizza” or “Pizza House.”

The style’s regional prevalence reflects the strong Greek immigrant presence in New England’s food-service industry. A common mistake is to interpret “Greek pizza” as simply any pizza topped with feta or olives. In American usage, the term usually identifies this pan-baked crust and restaurant tradition, whether or not the toppings are distinctly Greek.

One often-cited origin story places the style at Pizza House in New London, Connecticut, in 1955, where Costas Kitsatis prepared crusts in pans ahead of service.