Thin, crispy crust, oregano, tomato sauce, Mozzarella cheese, Pecorino Romano cheese, and a topping of your choice. All of this is then baked in a coal oven. Wow. That sounds great, right?
That is how New Haven style pizza, commonly called apizza, is cooked.
Living in Connecticut, I have grown accustomed to apizza. From going to Frank Pepe’s Pizzeria with my grandfather and dad as a little kid, to going to Modern Apizza after baseball games, this type of pizza is part of who I am.
My favorite apizza is clam and bacon. Now, many tell me how disgusting it is. But, it’s disgusting to me that these people think this.
Clam is very delicious. Then you add bacon, cheese and put that on top of a thin, crunchy crust. How can that be bad? Obviously, the people who “don’t like” this type of pizza have never tried it and are the people who only get cheese pizza.
I can now hear my sister in my ear yelling at me because she thinks Chicago style pizza is better. Now, I will admit, Joselyn makes a darn good deep-dish. It just doesn’t compare to New Haven style. Yes, the deep dish tastes excellent and it has a wonderful pastry-like crust, but it misses the crispness of apizza.
Others like to insist that New York style pizza is the greatest type of pizza. Well, that’s just wrong. What all these other types of pizzas are missing is the crunchiness of New Haven style. New Haven is cooked in a coal oven and it shows. Every time I bite into the crust, I feel like I am eating a potato chip.
While I understand that New York and Chicago style pizza are both amazing and in the conversation for best pizza, New Haven wins in a landslide. The, as I have said multiple times, crispness in New Haven style is just unmatched. The add in of Pecorino Romano cheese just solidifies the delightful flavors.
When in New Haven, make sure to stop at either Pepe’s, Modern, or Sally’s to get the best pizza in the U.S.
