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Everyone knows that apizza is the best of any regional style of pizza in New England.
However, there are two other styles that are locally treasured without much national renown: beach pizza, which can be found in the Merrimack Valley of MA and the Seacoast of NH, and party (or bakery) pizza which is an RI staple.
Both are typically served as rectangles rather than wedges.
Party pizza is typically cut into long strips and is served with a somewhat spicy tomato sauce and without any cheese. The crust is focaccia-like. It looks something like this: https://www.gannett-cdn.com/presto/2...jpg?width=2560
I haven't had either, but I like what was said about the party pizza and it seems like the tomato pies I've had and very much liked in various parts of New Jersey and Philadelphia
Bar pizza has to be the second most notable New England style behind apizza.
I wouldn't be surprised that if, at some point in the nearer term, bar pizza becomes a household name across the US like you've seen with Detroit style pizza. It's good enough, and it's light enough to offer a contending alternative to traditional staples. The only thing working against it is that everywhere has bars that serve pizzas, so it causes confusion around the style. Once you have it, you know this isn't some regular old middling pizza served in a bar. It's a bar pizza. It's own style, it's own thing.
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