In the Connecticut, home of Yale University, they eat not pizza but ‘apizza’ – made to an old Neapolitan recipe and the subject of a family rivalryNungwi Village
New York has its foldable sidewalk slices, Chicago its buttery-crusted deep-dish, but many would argue that the best pizza in the US – or anywhere – is found in New Haven, Connecticut, home of Yale University. Here, the “apizza” (pronounced ah-beets) traces its roots and distinctive nickname back to Neapolitan immigrants, though it has evolved into something to horrify purists back in the old country.
It all began in 1925 when baker Frank Pepe started making thin-crust “tomato pies” in a coke-fired oven at his eponymous restaurant, Frank Pepe at 157 Wooster Street. The standard dish consisted of nothing more than lightly charred, slow-fermented dough with tomato sauce. Mozzarella – “mootz” – was extra. A scattering of garlicky fresh clams later became the signature topping.Nungwi Village