By Marco Russo · November 2, 2026
New Haven pizza, or apizza, came from Neapolitan bakers who settled around Wooster Street. Over a century it became its own style: thinner, crisper and baked hotter for longer.
The dark spots on the crust are not burnt. They come from a very hot oven and a long-fermented dough, and they add a bitter, smoky edge that balances the tomato.
Pies are oblong rather than perfectly round, cut into uneven slices and served on a metal sheet tray. A plain tomato pie, with no mozzarella, is still the local test of a good shop.
If you are new to it, start with a tomato pie and a margherita for the table. Then come back on a Tuesday for the clam.
