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]
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]
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]
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."
^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.
