The foodie traveller on New Haven’s pizza wars

July 3, 2015

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 rivalry

Compare hotel prices and find the best deal - Nungwi 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.

Compare hotel prices and find the best deal - Nungwi Village

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.

Continue reading…


Fill out the form below to signup to our blog newsletter and we'll drop you a line when new articles come up.

Our strict privacy policy keeps your email address 100% safe & secure.