Less a particular style of pizza than a way of serving it, bakery pizza, as its name suggests, is pizza served in bakeries. Found mostly in the Northeast and areas of the Midwest, it always is part of a large kitchen repertoire that, of course, includes breads and rolls but usually sweet pastries, too. With rare exceptions, it is rectangular, served by the slice at room temperature, and minimally adorned, with sauce and cheese or sometimes sauce alone. The crust can be either medium or thick (extended shelf tenure makes thin’s requisite crispness impossible). Most business is take-out; there is no table service, but many bakeries offer tables at which to sit and eat. A whole bakery pizza is known as a tray.
Fall River, Massachusetts: Bakery pizza.