Styles
New Haven
Apizza
Coal, char, clam
New Haven says “ah-beetz.” The pies come oblong, the oven is coal, the tomato is paste-bright, and the white clam pie is the one you fly for.
It is not New York with extra char. It is its own argument: less cheese, more fire, a crust that crackles at the edge and stays tender in the middle. Wooster Street is still the street.
Where to eat it
Rooms that speak this dialect.
New HavenEditorSally's Apizza
New Haven, United States
237 Wooster Street, New Haven, CT 06511
Editor's pick
Wooster Street coal oven. The other half of the New Haven argument, next door to Pepe in spirit.
New HavenEditorModern Apizza
New Haven, United States
874 State Street, New Haven, CT 06511
Editor's pick
State Street. The third New Haven oven, with a thinner pie and a shorter wait than Wooster Street.
New HavenEditorFrank Pepe Pizzeria Napoletana
New Haven, United States
157 Wooster St, New Haven, CT 06511
Editor's pick
Wooster Street coal. The white clam pie that made “apizza” a word you say out loud.
