🇬🇷BEST GREEK PIZZA ALERT🇬🇷 Established in 1964 by Christopher Katsetos after arriving from Sparta, Greece, now run by his son Elias, as they celebrate their 60th anniversary in the pizza biz. This joint serves classic Greek pan pizza; better than most generic, typical Connecticut Greek pies but the texture leaves a bit to be desired. Thick & very heavy, it felt like I was carrying a box of bricks. Soft & spongy, the undercarriage is floppy & not particularly firm, tasty but lacking backbone, void of crisp & crunch. Despite the ultra soft body of the dough, the crust is deliciously superb. Sublimely thin, crispy & crunchy, the crust is one of the best attributes of the pie. Well-seasoned with pepper & oregano at the forefront, the mozzarella is a pretty standard Greek pizza cheese, mostly melty with well done browned bubbles to go along with a somewhat tight & rigid consistency & slightly salty flavor. Harboring an artery-clogging vat of grease, an obnoxious amount of oil is gushing off this pie, sloshing, slipping & dripping with each bite, much more obtrusive to the taste of the cheese than the sauce. Thick, hearty & richly red, the sensational sauce is what separates this pie from standard Greek pizza. Possessing significant sweetness, spice & tang, the sauce is also zesty, zingy & zippy, shining brightly, giving this pie plenty of pizzazz & personality. Along with the uniquely thin pan pizza crust, the scrumptious sauce saves this pie from being lumped in with run-of-the-mill pedestrian Greek pizza. Find a way to crisp up the body of the dough, firm up the undercarriage & substantially dial back the excessive oil to bolster the overall score, which should land in the upper 7s, maybe even low 8s. This is worth trying if you like this style, right on par with Zois Pizza Palace in Seymour, CT as one of the better Greek pizzas in the Nutmeg State.
