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.[10]
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.[11][12]
What makes New Haven–style pizza distinct is its thin, often oblong crust, characteristic charring,[10] 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.[13]
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.[10]
Availability
As of 2024[update], New Haven-style pizza is widely available in New Haven and the surrounding area, especially Bridgeport and other nearby coastal cities and towns.[14] New Haven-style restaurants have opened across the United States, though there are some states and many large cities which still have none.[14]
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.[15] 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."
International Adaptations
United Kingdom
Around 2020, New Haven-style pizza made its debut in the United Kingdom, captivating pizza enthusiasts across London. Notable pizzerias that embraced this trend included: [16]
Patio Pizza in Kingston, South West London: Patio Pizza boldly introduced New Haven-style pizza to the UK scene during the pandemic year of 2020. Their unique twist? A sourdough base that added depth and flavour to the classic recipe. He grew up making pizza with his father who is still operating his own pizzeria in the shop next door. [17]
Vincenzo’s in Bushy, North London: Vincenzo’s, which opened its doors in mid-September 2022, quickly became a beloved spot for pizza aficionados. Tom Vincent, the owner, created a crispy yet distinctive New Haven-style pizza. [18]
Gracey’s in St. Albans (opened February 2022): A newer addition to the London pizza landscape, Gracey’s was initially rumoured to be an extension of Vincenzo’s. However, it turned out that Gracey’s is independently owned by a friend of Tom’s. The taste is similar to Vincenzo’s but they have adapted the recipe over the years. [16]
The London-style New Haven pizza boasts a slightly firmer base than the original, yet it retains the signature crispiness that pizza lovers adore. As this culinary journey continues, more pizza enthusiasts are savouring this fusion of American tradition and British flair. [16]
^Richman, Alan (June 2009). "American Pie". GQ Magazine. Conde Nast. Archived from the original on October 16, 2009. 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. ISBN0-7893-1205-0. 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.
^Nierenberg, Amelia (1 January 2024). "Can New Haven's Legendary Pizza Joints Play on the National Stage?". The New York Times. Retrieved 1 January 2024. Technically, the dish that people in New Haven and beyond are so crazy about isn't pizza. It's "apizza," pronounced "ah-beetz." That's direct from Naples: The recipes, and the name in dialect, came over with immigrants beginning in the 19th century.