This show was produced by Robyn Doyon-Aitken and Catie Talarski. Louise Joseph: Owner of Dough Girls Pizza Truck in Greenwich.Meriah Tani: Manager of Lorenzo’s Restaurant.Laurie McCollum: Owner of Lorenzo’s Restaurant in Sandy Hook.Jeff Browning: Partner and brewmaster at Brewport in Bridgeport.Pete DeBisschop: Owner of Pop’s Pizza in Cheshire.Colin is also an owner of Elm City Party Bike and owner/culinary tour guide at Taste of New Haven Colin Caplan: Author of Pizza in New Haven and co-producer of Pizza, A Love Story.This episode includes an extended conversation with Colin, as well as bonus local pizza shop recommendations. The documentary is airing on CPTV March 3 through March 11. The indie film is a deep dive into the history and the families behind the holy trinity of pizzerias that made New Haven famous: Sally’s, Pepe’s, and Modern. Lastly, be sure to wash down your apizza with a classic Foxon Park soda, a family-owned soda company that has long been paired with New Haven apizza.We revisit our conversation with one of the creators of the documentary Pizza, A Love Story, New Haven pizza historian, Colin Caplan. There’s also a simple selection of fresh toppings that are a wonderful complement to an already delicious base. If you’re more of a purist, then you can’t go wrong with Pepe’s original tomato pie with mozzarella. Order the signature white clam apizza (bonus points if you add the house-made bacon). This shape leads to some asymmetrical slices, but no matter the shape or size, the taste is classic. A whole apizza pie is oblong, and not the circle shape of traditional pizza. Everything about the style originated with Pepe - even the standard shape of apizza. It’s easy to find a Pepe’s location, as it’s the only one of the big time apizza players that has multiple locations around Connecticut, New York, Rhode Island, and Massachusetts. Frank Pepe Pizzeria NapoletanaĪpizza started with Frank Pepe Pizzeria, and it’s only natural that you start here, too. You can talk, read, write, and argue over apizza for days, but you don’t know the magic that is apizza until you try it for yourself. The intensely hot brick oven is responsible for charring the apizza and giving it that distinct taste. Speaking of crust, the coal-fired ovens are part of the apizza magic. It’s refrigerated overnight before bringing it to room temperature for baking, which results in a denser and crispier crust. The dough goes through a longer fermentation process at most New Haven-style pizzerias. Many people say it’s the best because of New Haven’s hard water, which makes the dough more elastic. It’s a charming origin story, but it’s not what makes apizza better than every other style of pizza across the country.
Those two businesses launched what is now an iconic New Haven pizza scene. Frank Pepe’s nephew, Salvatore Consiglio, opened up his own apizza place, Sally’s, in 1938. His original tomato pie was made with Italian tomatoes, olive oil, garlic, and oregano on a signature crust with a sprinkling of grated pecorino Romano cheese on top.
Looking to recreate Naples’ pizza on the streets of New Haven, a man named Frank Pepe began selling slices of apizza from a small shop front on Wooster Street. Pronounced “abeets,” apizza gets its name from the Italian dialect of the Neapolitan immigrants who came to the area in the early 1900s. The apizza style refers to a thin, chewy, crispy, charred crust that comes from the coal-fired ovens used to make it. Apizza is the name for the classic Neapolitan-style pizza that started in New Haven back in 1925.
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