We know these may be fighting words to people who represent pizza-proud regions of New York, New Jersey, Detroit, Los Angeles, or Chicago, but New England is home to some of the best pizza in the country.
Sign up for the Dinner Tonight newsletter!
Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
And whether or not you agree with that statement, you can’t argue that there are three distinct styles of pizza that have their roots in New England.
- New Haven-style pizza: a thin-crust pie baked in a bread oven and topped with tomatoes, anchovies, or chopped clams
- Greek pizza: a pizza with a thicker crust baked in a circular pan
- Bar pizza: a circular thin-crust pizza known for its short, biscuit-like crust
To learn more, watch the video below in which Cook’s Country’s Editor in Chief Toni Tipton-Martin explains more about each of these styles of pizza and how they came to be.
