New Haven apizza
- Thin, chewy, charred
- Oblong pie
- Coal or oil oven
- “Mootz” = mozzarella
- Tomato pie = no mootz
- Famous: white clam pie
New Haven apizza (say “ah-BEETS”) is thin, chewy and charred, from a coal or oil oven. The classics are Frank Pepe, Sally's, Modern, BAR and Zuppardi's. All are $$.

Thin, chewy, charred. White clam pie.
See the spot and the $. Go in one tap.
We never make up ratings. Miles come from street addresses.
Tap Maps or Waze. Or Find my pizza.
Bread flour, cold ferment 24–72 h, stretch thin + oblong, hottest oven + steel. White clam: clams, garlic, oregano, pecorino, oil. No mootz.
Thin, chewy, charred pizza, often oblong, baked in a coal or oil oven. Say “ah-BEETS”.
Mootz means mozzarella. A plain tomato pie has no mootz.
The classics we checked: Frank Pepe (157 Wooster St), Sally's (237 Wooster St), Modern (874 State St), BAR (254 Crown St) and Zuppardi's (179 Union Ave, West Haven). We list them; we don't rank them.
Our checked spots here are $$. $ is cheap (under about $15), $$ is moderate (about $15–$25), $$$ is a splurge ($25+), for a typical pie.
We check every spot by hand on official sites and map listings. We never make up ratings or reviews. On Find my pizza, miles are counted from each spot's street address.
Spots checked by hand on official sites and map listings (Sep 2026). Hours change: check Maps before you go.