New Haven-style pizza, or apizza, as it’s known in Connecticut, was first served by Frank Pepe Pizzeria Napoletana in 1925. Cooked in a coal-fired oven, these pies are known for their charred thin crust and hallmark oval shape.
New Haven pizza tends to be light on cheese, and some pies are even sauceless, but it’s never light on flavor. The white clam pie, for example, has only a dusting of grated cheese and skips the sauce to allow its bold garlic and briny littleneck meat to shine through.
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