New Haven-style pizza
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 |
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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)/; from Neapolitan 'na pizza [na ˈpittsə], 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 pizza style has been favorably regarded by national critics.
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 of which are close descendants of the original Neapolitan pizza.