The Original Pappas Pizza Downtown

🇬🇷GREEK PIZZA ALERT🇬🇷 Founded by the Pappadopoulos family in 1958, they originally opened as a hot dog & burger joint. In 1960, they began serving pizza; and despite ownership changing a few times over the years, Pappa’s is still family-owned & operated today. For a place that has a long history, they have relatively little acclaim, likely due to the fact that they serve authentic Greek pan-style pizza. A polarizing type of pie, very different from the New York & New Haven types of pizza, this style isn’t everyone’s cup of tea, especially not mine. While most of the ingredients are very typical-tasting of standard Greek pizza, I appreciate the slices cut into triangles, a departure from traditional round Greek pies they usually cut into squares. The one truly glaring issue that separates this pizza from similar Greek pies is the obscene amount of excess oil soaking the dough, engulfing the cheese & drowning the entire pizza. Uncontrollably impeding & infiltrating every aspect of the pie, the volume of grease is beyond unacceptable. Adding substantial weight & significantly softening the dough, the oil creates a floppy & limp effect to go along with a spongy & pillowy soft undercarriage that lacks char, crisp & backbone. The crust is the only crunchy component; buttery, flaky & flavorful, it’s easily the best attribute of the pie. Also typical of Greek pizza, the cheese is a mostly melty thick mozzarella blend, heavily blanketing the surface with multiple charred cheese bubbles. More rigid than creamy, the cheese sloshes around while harboring salty excess oil, cascading down each slice with every bite. Somewhat subdued by the aggressive grease flow, the flavor of the sauce struggles to shine. Zesty & zingy, more salty than savory & slightly sweet, the sauce has more personality than the average Greek pizza but remains constrained by the unmanageable oil. Overall, this is very representative of authentic Greek pizza; the only true hindrance is the overly excessive oil permeating the pie. Other than that, there really isn’t much variation among Greek pizzas. A crispier & significantly less greasy pie could push the score closer to a 7; as it stands, I respect their longevity & history but I’d rather come here for a gyro than their obnoxiously oily pan pizza.

Good crunch but very greasy

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Shitty Buffalo pizza I imagine the cheese is even worse

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Not a fan of thick crust pizza although this “pan style” crust does have a nice crispness to it. Sauce also has some nice spice to it but there is a bit too much of it. Also eat the pizza right away once the pizza cools off the crust does not have the same crispness to it and is not as good.

Sauce tastes like ragu, the cheese has a weird consistency to me-almost rubbery. Crust is decent, made in a pan which I automatically don’t like. I’d eat it again if someone else was paying for it.

Alright Frankie.