New Haven is widely recognized as the pizza capital of the United States, and for good reason. Known locally as “apizza” (pronounced “ah-beetz”), the city’s distinct style of thin-crust, coal-fired pizza has deep roots in its Italian-American history.
In the late 19th and early 20th centuries, New Haven welcomed a wave of Italian immigrants, many of whom settled in the Wooster Square neighborhood. These newcomers brought with them a rich culinary tradition, and by the early 1900s, small family bakeries began serving up simple brick-oven pizzas. Frank Pepe, an Italian immigrant from Amalfi, founded Frank Pepe Pizzeria Napoletana in 1925, introducing what would become one of the most famous pizzas in America: the white clam pie. Not far down the street, his nephew Salvatore Consiglio opened Sally’s Apizza in 1938. Around the same time, Modern Apizza was founded in 1934 in the East Rock neighborhood. Together, these three pizzerias became the cornerstone of New Haven’s apizza legacy.
“New Haven apizza is more than food—it’s a cultural experience,” said Colin Caplan, a local historian and author of Pizza in New Haven. “It ties together history, tradition, and community, and it’s something that people come from all over the world to try.” 
What sets apizza apart is its coal-fired ovens, cold-fermented dough, and signature charred crust. Each pie is crafted with care, from the simplicity of the classic tomato pie (no mozzarella) to the indulgence of the white clam pizza, topped with fresh littlenecks, olive oil, garlic, and pecorino cheese. Every bite tells a story of tradition and craftsmanship, perfected over generations.
These pizzerias are not just iconic restaurants but cultural landmarks. Pepe’s expansion beyond New Haven into other parts of Connecticut and even Florida has brought national attention to the city’s unique pizza style. In 2021, Barstool Sports’ Dave Portnoy proclaimed, “The pizza capital of the United States is New Haven,” a sentiment shared by locals who have spent decades debating their personal favorite among the “big three.”
Apizza has also inspired countless imitators across the globe, with more than 80 restaurants outside Connecticut serving New Haven-style pizza. Despite its reach, true aficionados argue that the authentic experience can only be found in New Haven itself. The atmosphere of the city—its bustling streets, historic neighborhoods, and strong sense of community—imbues each pie with something special.
For visitors, the question isn’t whether New Haven pizza is the best—it’s which pizzeria to try first. At Pepe’s, the white clam pie is a must-try. At Sally’s, the red pie with mozzarella, bacon, and onions has its loyal fans. Modern’s pies, often heaped with toppings like eggplant or onions, shine on both their red and white options. Locals might argue passionately for one over the others, but the truth is that each has its own strengths.
As Colin Caplan puts it, “It’s not just about the pizza; it’s about the place, the people, and the history that makes New Haven apizza unlike anything else.”
New Haven’s apizza is more than a culinary delight—it’s a piece of living history, connecting generations of residents and visitors through its unmistakable flavor and timeless appeal. Whether you’re standing in line at Wooster Street or sitting in a booth with a fresh pie in front of you, one thing is certain: New Haven’s apizza is a slice of history you won’t forget.
