Pizza

Have you seen the pie in the sky? It was coal-fired in New Haven.

The Elm City’s distinct style of apizza, lovingly dubbed “ah-BEETZ,” has been calling foodie travelers home since 1925, and while New York City may have cornered the market on street corner slices, the perfect pies come from the undisputed pizza capital of the country – New Haven, Connecticut.

In 2022, viral media mogul Dave Portnoy crowned New Haven “The Pizza Capital of the United States,” praising multiple New Haven apizzerias in his popular series of “One Bite Pizza Reviews.” With more than 1,000 pizza reviews under his belt, Portnoy rated Sally’s Apizza’s pie a 9.2, Modern Apizza’s pie an 8.8, and Frank Pepe’s pie an 8.5, adding “this pizza dances. It makes me tingle in places you can’t talk about. I love this pizza.”

Today, amid ever-rising demand and legacy media attention from the likes of The New Yorker, The New York Times, Washington Post, Food & Wine Magazine and more, New-Haven style apizza has become a bonafide food category. 

Our pies are known for their thin, fermented crust and smoky char, perfected over more than 100 years of culinary history, stemming from the family recipes of Italian immigrant families who settled in New Haven. As local apizza historian Colin Caplan says, “Apizza is all about simple ingredients that merge in the oven to make a masterpiece. It’s food alchemy.”

Often imitated, never duplicated, authentic New Haven-style apizza can be found nowhere else. Bring your appetite, and we’ll bring the pies – plus, plenty of history, culture, and entertainment to experience while tomorrow’s dough ferments.