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Apizza
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 , ), 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. Classic types In a New Haven-style pizzeria, a classic or "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated ''pecorino romano'' cheese. A New Haven–style pizza without extra toppings may also be called a "tomato pie". Mozzarella is cons ...
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Sally's Apizza
Sally's Apizza is a pizzeria in the Wooster Square neighborhood of New Haven, Connecticut. Sally's Apizza also has locations in Stamford, Connecticut, Fairfield, Connecticut, and Woburn, Massachusetts. Fare Sally's serves New Haven-style pizza, New Haven-style thin-crust apizza, which is baked in Coal-fired pizza, coal-fired brick pizza ovens. By default, a New Haven pizza is a "plain" pizza topped with only tomato sauce and Parmesan. Sally's is a small restaurant, and patrons must often wait in line, sometimes for hours. History The restaurant was purchased for $500 in 1938 by Filomena Consiglio, sister of Frank Pepe, who was the owner of Frank Pepe Pizzeria Napoletana, another Wooster Street pizza restaurant. Sal Consiglio, a son of Filomena, ran it until his death in May 1989. His wife Flo died in September 2012. While their children Richard and Robert still operate the restaurant, they sold it to an unnamed buyer in 2017. In 2021, a second location was opened in Stamford, ...
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