New Haven-style pizza

New Haven-style pizza, also known as apizza, is a style of pizza which originated in the early 20th century in New Haven, Connecticut. It is distinct from other pizza styles primarily due to its thin, crisp, and chewy crust, as well as its high-temperature baking method.

History

The history of New Haven-style pizza traces back to 1925 when Frank Pepe opened Frank Pepe Pizzeria Napoletana on Wooster Street. Pepe, an Italian immigrant, introduced the thin-crust, coal-fired pizza, which was inspired by the pizzas he had known in his hometown of Naples, Italy. The style quickly gained popularity and has since become a staple of New Haven culture.

Characteristics

New Haven-style pizza is characterized by its thin, crisp yet chewy crust, which is achieved by using a high-gluten bread flour. The dough is hand-stretched, tossed, and then baked at high temperatures in a coal or wood-fired brick oven, resulting in a crust that is crisp on the outside and chewy on the inside.

The traditional toppings for New Haven-style pizza are simple, typically including tomato sauce, garlic, oregano, and a sprinkling of pecorino romano cheese. Unlike other pizza styles, mozzarella (referred to as "mootz" in the local dialect) is considered a topping and must be specifically requested.

One of the most iconic variations of New Haven-style pizza is the white clam pie. This pizza is topped with fresh clams, garlic, olive oil, oregano, and cheese.

Influence and Legacy

New Haven-style pizza has had a significant influence on pizza culture in the United States. It has been recognized by numerous food critics and publications as one of the best pizza styles in the country. The style has also spread beyond New Haven, with pizzerias serving New Haven-style pizza found in various cities across the U.S.

See Also

• Pizza in the United States
• Neapolitan pizza
• Chicago-style pizza
• New York-style pizza