"Every pizza has a time and a place. Detroit style for when you're craving some texture, a slice of Neopolitan when simplicity is calling, a grilled base on a hot summer's day. But if you're a fan of a thin, charred crust and perfectly tart sauce, then there's one pizza style you need to get your hands on: New Haven-style pizza."
"There are a few things that make New Haven pizza, or "apizza," unique. The first is the dough, which is cold-fermented for hours and hand-stretched to maximize the flavor and chewy texture of the base. Then there's the sauce, which is slightly tangy and complex. Our favorite part, however, is the crust, which is cooked in a coal-fired oven to achieve a smoky, almost sooty taste that's put New Haven pizza on the map since the 1920s."
New Haven-style pizza, called "apizza," is defined by a thin, charred crust, cold-fermented hand-stretched dough, and a slightly tangy, complex tomato sauce. The coal-fired oven imparts a smoky, almost sooty flavor and produces a crisp-yet-chewy texture. Traditional toppings include simple tomato pies and white clam pies with olive oil, garlic, clams, and light cheese. Three iconic New Haven pizzerias — Sally's Apizza, Modern Apizza, and Frank Pepe Pizzeria Napoletana — concentrate around Wooster Square. Replicating New Haven pizza at home requires a standard dough recipe with at least 48 hours of refrigeration proofing and careful flattening.
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