New Haven-style pizza
New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (/əˈbiːts(ə)/,[1][2] from Neapolitan ’na pizza [na ˈpittsə], "a pizza"), it originated in 1925[3] at the Frank Pepe Pizzeria Napoletana[4] and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza.[5] This geographically limited pizza style has been favorably regarded by national critics.[6][7][8]
.jpg.webp) A half-tomato/half-mozzarella apizza from Sally's Apizza in New Haven, Connecticut | |
| Alternative names | Apizza |
|---|---|
| Type | Pizza |
| Place of origin | United States |
| Region or state | New Haven, Connecticut |
| Created by | Frank Pepe Pizzeria Napoletana |
| Main ingredients | Pizza dough, tomato sauce, pecorino romano |
| Part of a series on |
| Pizza |
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Characteristics
In a New Haven-style pizzeria, a "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated pecorino romano cheese. A "plain" New Haven-style pizza may also be called a "tomato pie".[9] Mozzarella is considered a topping.
Pepe's restaurant is credited with inventing the "white clam pie", a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It served littleneck clams on the half shell at the bar, which Pepe later added to the pizza.[10][11]
What makes New Haven-style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York-style pizza. Both styles in turn are close descendants of the original Neapolitan pizza.
Baking and serving methods
New Haven-style pizza is traditionally baked in a coal-fired oven[5] at extremely hot temperatures above 650 °F (343 °C). It is sold whole rather than by the slice.
Availability
Although most commonly available locally, New Haven-style pizza has begun to spread to other parts of the United States. It has been available in the Italian-American areas of Bridgeport, and other shoreline communities for many years; Frank Pepe's also has a location in Yonkers in the Italian-heavy New York City metro area. New Haven-style has penetrated areas typically not known for large Italian-American populations, including towns in northern and central Connecticut, as well as other cities across the United States.
In media
New Haven pizzerias have often topped best pizza lists.[12][13][14] Henry Winkler, Lyle Lovett, Chris Murphy and Michael Bolton discuss the history of New Haven Pizza in Gorman Bechard's documentary Pizza: A Love Story.[15] In the film the black char imparted from the ovens is described as adding a smoky barbeque flavor not found elsewhere.
See also
References
- Zaretsky, Mark (December 6, 2014). "Zuppardi's Apizza in West Haven celebrates 80 years". New Haven Register. Retrieved November 8, 2015.
- Lehman, Eric D. (2015). Insiders' Guide to Connecticut. Guilford, Connecticut: Rowman & Littlefield. p. 168. ISBN 978-1-4930-1284-8.
- Burke, Miles (2022). "Best New Haven Pizza Sauce Recipe".
{{cite web}}: CS1 maint: url-status (link) - "Pizza". American Eats. June 29, 2006. History Channel.
- Levine, Ed (2011). Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. Random House Digital, Inc. pp. 99–100. ISBN 978-0307720870. Retrieved November 29, 2012.
- Richman, Alan (June 2009). "American Pie". GQ Magazine. Conde Nast. Retrieved June 21, 2009. Sally's is ranked six, while Pepe's is ranked twelve, out of 25 restaurants nationally.
- Levine, Ed; Steingarten, Jeffrey (2005). Pizza: A Slice of Heaven. New York, New York: Universe Publishing. p. 24. ISBN 0-7893-1205-0.
In my experience, the perfect Neapolitan-American pizzas are made in New York City and in New Haven, Connecticut, at the towering Frank Pepe's Pizzeria and Sally's Apizza.
- "New Haven Pizza Named Best In America". CBS New York. October 22, 2013. Retrieved November 8, 2015.
- "Apizza, Tomato Pie". Eat Your World.
- Pollack, Penny; Ruby, Jeff (2005). Everybody Loves Pizza: The Deep Dish on America's Favorite Food. Clerisy Press. p. 26. ISBN 978-1-57860-218-6.
- "The 13 Most Influential Pizzas of All Time". Time.
- "Barstool Pizza Review - Frank Pepe Pizzeria Napoletana (New Haven, CT)".
- "Barstool Pizza Review - Sally's Apizza (New Haven, CT)".
- "Barstool Pizza Review - Modern Apizza (New Haven,CT) Bonus Garlic Bread Review".
- Pizza: A Love Story
Further reading
- Shelton, Jim (July 21, 2002). "You say Sally's, I say Pepe's." New Haven Register. Accessed November 29, 2012.
External links
- Documentary about New Haven-style pizza (February 22, 2022)