What is Regina pizza? It’s Greek, good and gets under the crust of Rider rivals

Regina pizza, a delectable Greek creation with a thick base of dough, tomato sauce, vegetables, and deli meat, topped generously with cheese, has become an iconic symbol of the Saskatchewan capital city. This two-fisted, square-shaped pie has been a beloved staple in Regina for about half a century, since 1970 when Greek immigrant brothers George, Gus, John, and Tony Kolitsas opened their first Houston Pizza restaurant on Hill Avenue.

Jim Baiton, owner of Tumblers Pizza, emphasizes the importance of baking the Regina pie until golden brown and serving it in square pieces to prevent the filling from falling out. He notes that this style of pizza should not be confused with the thicker, wider pies found in Chicago or the wide, pliable ones in New York City. The Kolitsas brothers introduced this signature pie to contrast with the more common thinner-crust pizzas at the time.

According to Baiton, who started in the pizza industry at the age of 14 through his brothers' Houston Pizza, the Regina-style pizza has faced some criticism. Some people find it cumbersome or too soggy, requiring two hands to eat. However, others appreciate the hearty nature of the meal and the fact that it keeps people warm and satisfied, especially in Saskatchewan's cold winters.

The thickness of the pizza may also be attributed to Greek cultural traditions, with family members ensuring everyone is well-fed, possibly influenced by the region's agricultural roots.

Tourism Regina, the city's promotional agency, has embraced this local favorite by launching new merchandise featuring the four-sided pizza slice, including key chains and T-shirts. The agency's director of destination stewardship, Teale Orban, believes that Regina pizza is deeply ingrained in the city's identity, almost as if it were born and bred there. Baiton himself has served this pizza to admirers from as far away as Manitoba, highlighting its widespread appeal.