In a region of thick-crusted Greek pizzas, the patience of five friends who have long been hungry for a slice of traditional Italian-style pizza had worn thin. To satisfy their cravings, they opened their own restaurant. “You can’t get a good Italian pizza anywhere,” said Mike Deloia, one of Hopedale Pizza Market's five co-owners.
Most places in Hopedale and nearby communities sell Greek pizzas, which are baked in shallow dishes, use lots of olive oil and have thicker crusts, said Deloia and fellow owner Ray Leung. By comparison, traditional Italian pizzas are rolled out and placed on a flat pizza pan or stone, have more sauce and thinner, crunchier crusts.
