Greek-style pizza starts appearing from New Haven, CT onwards. I remember my family in New Haven getting Greek pizza from places like Clark's Pizzeria and a place called Mykonos. It wasn't the ne plus ultra of New Haven pizza - that triumverate of Sally's, Pepe's, and Modern. But it was still very good, and you could call and pick it up, or go in and eat it, without having to endure a two-hour line. If it's done right, the distinctive crispy-chewy cheese, lifted by the oregano, is a plus; if it's done wrong, yes, it's a puddle of grease.

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NOTHING compares to NY Pizza. I'm a New Yorker living in Boston and I CRAVE for the GOOD STUFF constantly!

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You could say New Haven pizza, which some (myself included) would say is superior to New York pizza. But, New Haven is perhaps more of a Giants city than a Patriots city anyway.

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Eh. Boston and New York pizza are pretty much the same, barring whatever confusion little regional spots like Pizzeria Regina might contribute. But aside from them, any thought otherwise is just intercity rivalry and hubris. There's lots of awful pizza in both cities, too. (It's like the cheesesteak sub; Philly may want you to think it's unique, but it's a commodity, and any Boston- or New York-area sub shop that can't make a good one will go out of business soon enough.)

But Greek pizza, which in the Boston area as far as I know is fortunately available only at storefronts that say [some name] House of Pizza, is really awful. (House of Pizza is not a chain; it's just a convention that Greek-owned pizza shops use.) It really is awful -- both uniformly awful and uniformly uniform -- but I can't say your description reminds me of any I had in those joints. Plenty of non-Greek pizza is finished in pans too, and for all the awful taste, I don't recall ever noticing olive oil (which I like a lot) or cheddar (ditto, and for a time Boston had a small chain of allegedly British pizzerias featuring cheddar cheese). I'm not saying it couldn't happen, but it didn't within my experience. Honestly, I remember the crust of House of Pizza pizzas being more like the miserable crackerlike Midwestern pizza crust, although somewhere between the Midwestern crust and the East Coast-style crust. Which belies the thought of olive oil, as that would make for a much more tender crust. It isn't pizza if you can't fold it, and House of Pizza pizza is very hard to fold.

If I were going to name one pizza shop in Boston to offer as a model for anything that might be considered "Boston-style pizza," I'd say Santarpio's. But good pizza in Boston is ubiquitous, and you should just find your favorite neighborhood spot.

But the Greek House of Pizza pizza is an aberration and absolutely not "Boston-style pizza"; whether they use olive oil and cheddar or not, I have to object to that characterization. As I say, the real moniker for edible pizza is East Coast-style pizza, and to my decades of experience, if you take out the tiny handful of spots in each city that are best and worst, it's pretty much the same up and down the Boston-NYC corridor.

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Check out Za in Arlington for some really unique pizza. Not saying it is "Boston-style" but it is definitely unique. (Their Mac and cheese pizza is really good.)

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There's clearly an opening to invent Boston pizza. White pizza with clams immediately springs to mind as an approach.

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