New Haven–style pizza
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New Haven–style pizza is a thin-crust, coal-fired Neapolitan pizza which is common in and around New Haven, Connecticut. Locally known as apizza, it originated in 1925 at the Frank Pepe Pizzeria Napol
A half-tomato/half-mozzarella apizza from Sally's Apizza in New Haven, Connecticut
White clam apizza from Frank Pepe Pizzeria Napoletana in New Haven
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New England clam bake
New York–style pizza
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New York–style pizza is a pizza made with a large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath
New Haven–style pizza
…characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York–style pizza, both of which are close descendants of the original Neapolitan pizza. In a New Haven–style pizzeria, a classic or "plain" pizza is a crust, oregano…
NY Pizza Pie
Lombardi's, founded in New York City in 1905, is credited as the first licensed pizzeria in the U.S.
Totonno's, an American pizzeria in Coney Island, Brooklyn, was established in 1924 by Antonio "Totonno" Pero.
New York-style pepperoni pizza, displaying its characteristic thin foldable crust