New Haven Apizza

There’s pizza, and there’s Apizza. New Haven-style pizza is the latter; a hotter, crispier descendant of Neapolitan style pie. What ribs are to Kansas City and cheesesteak to Philadelphia, “Apizza” is to New Haven. The “a” came from the Italian dialect spoken in the Naples region. At the turn of the 20th century, New Haven was a popular town for southern Italians settling in the U.S. craving their own thin-crusted Neapolitan-style of pizza. ~ A signature, deeply charred crust. Some may call it burned, but that’s wrong: in New Haven, it’s charred. ~ Mootz? Most of the old timers in New Haven call their whole milk aged mozzarella by a single syllable: “mootz.”