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New Haven apizza 🦪

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 $$.

New Haven white clam apizza
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What is it?

Thin, chewy, charred. White clam pie.

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See the spot and the $. Go in one tap.

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What is New Haven apizza?

New Haven apizza

🏠 Make it at home

Bread flour, cold ferment 24–72 h, stretch thin + oblong, hottest oven + steel. White clam: clams, garlic, oregano, pecorino, oil. No mootz.

Quick answers

What is New Haven apizza?

Thin, chewy, charred pizza, often oblong, baked in a coal or oil oven. Say “ah-BEETS”.

What is mootz?

Mootz means mozzarella. A plain tomato pie has no mootz.

Where is the best apizza in New Haven?

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.

How much is pizza at these New Haven spots?

Our checked spots here are $$. $ is cheap (under about $15), $$ is moderate (about $15–$25), $$$ is a splurge ($25+), for a typical pie.

Why trust PIZZA OG?

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.

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Spots checked by hand on official sites and map listings (Sep 2026). Hours change: check Maps before you go.