Before I moved, a friend from New Jersey told me that pizza in Connecticut was “a thing” but I scoffed. He was right. It’s definitely a thing here. Not only New Haven-style pizza, but a Stamford-specific area variety called “hot oil pizza” at places like the Colony Grill whose website describes it as an “extremely thin crust, smaller in diameter than a traditional pizza, and not too much cheese or sauce” which is then “drizzled with a spicy, full-of-flavor, pepper-infused creation simply called: hot oil.”
I assume the oil contributes to the pizza’s pockmarked appearance, a look as distinctive as steel from Damascus steel.