What the heck is it, really? I grew up in metro-Boston area a long, long time ago. I have two memories - good pizza (but seemed quite NY-style to me) and Greeks running many of the pizzarias.
Here in LA there is a well-known family-owned pizza joint that brags on their Boston style pizza -- claiming that Boston water is imported to make the crust. Other than the boxes of water bottles cluttering the lobby I see no real difference from the Brooklyn pizza made by another joint a couple of streets away. Well, the Boston pizza costs quite a bit more than the Brooklyn pizza, but other than that and the pictures on the wall there isn't much difference.
Is there really such a thing as Boston-style pizza?
Re: Boston-style Pizza
Gee whiz, nobidy knows
Well, I'll sacrifice myself and, tomorrow, I'll pick up a pie at my local Boston-style pizza place to refresh my memory. It has been a while since I have eaten there and I know more about pizza than I did on my last visit.
For "scientific" comparison, I might even pick up a slice at the local Brooklyn pizza joint!
Re: Boston-style Pizza
Well, as an expat New Yorker living in the Boston area, I'm not quite sure what they mean by a "Boston Pizza" other than a pizza that is NOT a NY pizza. Perhaps they mean in the style of Pizzaria Regina or (heaven forbid) Papa Gino's. In the areas south of Boston with a large Portugese population, the crust tends to be flakier, more soaked with oil, and the toppings reflect the local flavor (chourico, linguica, peppers, etc).
In any case, I do NOT buy the water argument for a variety of reasons, but allow me to quote a song popular in this area (especially at Sox games)
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