Pizza

These landmark pizzerias shaped the style that made New Haven famous. Coal ovens, thin crusts, and generations of craft define their approach. Visitors line up for a reason. This is where many people begin their ah-BEETZ journey and where the standard is set for what comes next.

Sally’s Apizza, est. 1937

Neighborhood: Wooster Square
Oven Type: Coal-fired brick
Barstool ‘One Bite’ Ranking: 9.2

Sally’s Apizza has served thin-crust, coal-fired ah-BEETZ on Wooster Street since 1938. The original ovens anchor the experience, and the signature tomato pie remains a draw for repeat visitors. Long lines reflect its lasting influence and its place among the pizzerias that shaped New Haven’s reputation for exceptional ah-BEETZ.

Frank Pepe Pizzeria, est. 1925 

Neighborhood: Wooster Square
Oven Type: Coal-fired brick
Barstool ‘One Bite’ Ranking: 8.5

Frank Pepe Pizzeria Napoletana opened in 1925 and helped define New Haven’s ah-BEETZ tradition. “The Spot,” the original bakery next door, still operates with its early coal ovens. Many visitors come specifically for the White Clam Pizza, a signature order that reflects the style Pepe made nationally recognized.

Modern Apizza, est. 1944

Neighborhood: East Rock
Oven Type: Oil-fired brick
Barstool ‘One Bite’ Ranking: 8.8

Modern Apizza has been a State Street fixture since 1934, known for coal-fired ah-BEETZ with consistent heat and generous toppings. Inside, decades of photographs trace the evolution of the pizzeria and the families who shaped it. The combination of steady craft and neighborhood familiarity keeps Modern central to New Haven’s pizza identity.

Across the city, newer pizzerias carry the tradition forward with their own techniques and ingredients. These spots balance respect for the classic style with fresh ideas, giving visitors even more ways to experience New Haven’s ah-BEETZ culture.

Ernie’s, est. 1971

Neighborhood: Westville
Oven Type: Gas-deck
Barstool ‘One Bite’ Ranking: 7.9

Ernie’s Pizzeria in Westville has built its following on a steady, personal approach. Owner Pasquale DeRiso makes every ah-BEETZ by hand, continuing a long-running tradition that defines the shop’s appeal. The menu stays focused, the technique stays consistent, and the result is a neighborhood favorite with a loyal base.

BAR, est. 1991

Neighborhood: Downtown
Oven Type: Brick
Barstool ‘One Bite’ Ranking: 7.4

BAR brings a downtown interpretation of New Haven ah-BEETZ, pairing coal-fired pies with house-brewed beer in a loft-style setting. The mashed potato pie has become its signature, drawing both regulars and first-time visitors. Its mix of food, music, and atmosphere makes BAR a recognizable part of the city’s pizza landscape.

Da Legna at Nolo, est. 2014

Neighborhood: East Rock
Oven Type: Wood-fired
Barstool ‘One Bite’ Ranking: 7.4

Da Legna offers a contemporary take on ah-BEETZ, using a thin sourdough crust and a wood-fired oven to create a distinctive style. The menu blends traditional combinations with modern flavors, reflecting a newer chapter in New Haven’s pizza story. It stands out for its scratch-made approach and attention to detail.