Apizza (pronounced ah-BEETS) is a style of Neapolitan pizza common in New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably, Sally's Apizza. Nickname: Location in Connecticut Coordinates: NECTA New Haven Region South Central Region Settled 1638 Incorporated (city) 1784 Consolidated 1895 Government  - Type Mayor-board of aldermen  - Mayor John DeStefano, Jr. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ...

Apizza has a thin crust that varies between chewy and tender, depending on the particular establishment. It is baked in a coal- or wood-fired brick oven. Another characteristic of New Haven pizza is that the default version is a "white" pizza topped with only garlic and hard cheeses; customers who want tomato sauce or mozzarella cheese have to ask for them explicitly. Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ... Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... This article or section does not cite its references or sources. ... Mozzarella is an Italian fresh cheese made from water buffalo or (more often outside of Italy) cows milk, the second used for most types of pizza or served with sliced tomatoes and basil in Insalata caprese. ...

One of the distinct differences between pizza from this area versus pizza from New York is that pies are sold whole, whereas in New York, it is possible to get slices. The difference in texture is significant. Pies cooked to be reheated and sold as slices tend to have a chewier crust whereas apizza crust tends to be very crisp. Yet another trademark of apizza is a very dark 'scorched' crust. This adds a distinctive bitter flavor offset by the sweetness of the tomatoes.

Use of the term "apizza" is mostly confined to the Italian-American enclaves of New Haven and Bridgeport, and is likely derived from the local Italian-American dialect. The dish is more widely known throughout the region as simply "New Haven-style pizza", as opposed to "New York-style pizza" which remains the dominant style of pizza-making throughout New England and the Mid-Atlantic states. An Italian American is an American of Italian descent. ... Lombardis Pizza at 32 Spring Street in Little Italy, Manhattan A slice of New York-style plain pizza New York-style pizza is a common style of pizza, originating from New York City. ... This article is about the region in the United States of America. ... It has been suggested that Middle Atlantic States be merged into this article or section. ...

See also

• New York-style pizza
• Chicago-style pizza
• California-style pizza
• St. Louis-style pizza
• Detroit-style pizza
• Japanese/Taiwanese-style pizza (known for diverse toppings like corn, shrimp, squid, fish, seaweed, bamboo shoots, etc.)

Lombardis Pizza at 32 Spring Street in Little Italy, Manhattan A slice of New York-style plain pizza New York-style pizza is a common style of pizza, originating from New York City. ... This article or section does not cite any references or sources. ... California-style pizza is a style of pizza arising from the California Cuisine cooking style. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Detroit-style pizza is a style of pizza, developed in Detroit, Michigan, that is very close to the Sicilian style pizzas, or is also know in other places as Italian bakery style pizza. It is a square pizza, with a thick deep-dish crust (sometimes twice baked), and with sauce...

References

• Shelton, Jim. "You say Sally's, I say Pepe's" New Haven Register, July 21, 2002.
• A Full Belly: Hands-On Mozzarella
• Best Pizza in the World