It's not really mentioned on the menu — just know that the "Individual Pizza" ($6.50 for plain) is the pan-cooked, Greek-style pizza you want. While some folks in the aforementioned thread mentioned that Greek-style has a less-crisp crust, the foundation of Gyro Uno's pies are overwhelmingly firm and veering toward crunch territory. Sauce? Well, it's there, but its flavor is hardly discernible. What is there is cheese. Oodles of it, in fact, and it blankets the almost-pan-fried dough in a thick, melty layer that desperately clings to your slice as you try to remove it from the pie. I recommend adding toppings, as the plain pie is, well, pretty plain tasting without them. If you're brave, the "Gyro Uno Special" comes with pretty much every topping and shaved gyro meat on top. I'm saving that for another time.
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This just rolled in from the comments of the Regional Pizza Styles glossary: Hope it's not too late to comment on the New England–Greek-style pizza, but considering it's one of my favorites (and considering Astoria just got a shout out in your most recent post)—VOILA!Gyro Uno, 28-01 Steinway Street, Astoria NY 11103 (at 28th Avenue; map)I've found reheated slices in house are vastly superior to whole pies. One of my favorite places to get pizza in New York. (That IS saying a lot ...)—samm...