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 ( from Neapolitan 'na pizza, ; lit. 'a pizza'), it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably regarded by national critics.

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". 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. What makes New Haven-style pizza distinct is its thin, often 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 at extremely hot temperatures above 650 F. It is sold whole rather than by the slice.

Availability

, New Haven-style pizza is widely available in New Haven and the surrounding area, especially Bridgeport and other nearby coastal cities and towns. New Haven-style restaurants have opened across the United States, though there are some states and many large cities which still have none. New Haven-style pizza has also gained significant popularity internationally in the United Kingdom in recent years, particularly in the capital, London, where several establishments have emerged as prominent purveyors of this distinctive style.

In media

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. In the film the black char imparted from the ovens is described as adding a smoky barbeque flavor not found elsewhere. A recurring phrase spoken by several in the movie is, "It's not burnt, it's charred." In Netflix's Ugly Delicious, David Chang says, "I think New Haven pizza, as a community, has the best pizza in America." On the show, Mark Iacono takes the train from New York City to New Haven to try tomato pie and white clam pizza at Frank Pepe Pizzeria Napoletana.