New Haven’s Pizza Revolution
New York City and Chicago often steal the spotlight when it comes to pizza in the U.S., but it seems there’s a contender gaining ground. Surprisingly, it’s New Haven, Connecticut, that’s making a name for itself in the pizza world.
In this city, pizza enthusiasts can cycle between popular pizzerias, stay in a uniquely pizza-themed hotel suite, and explore a museum exhibit dedicated to this beloved dish.
With National Pizza Month here, Colin Caplan, a local historian who proudly calls himself a “pizza guru,” has introduced a pizza crawl using the Elm City Party Bike, a 15-passenger, pedal-powered trolley.
This bike has been buzzing around New Haven for nine years, but now, it’s officially pivoting to pizza tours. Participants can either pick their favorite spots or join Caplan for a guided experience, tasting and comparing various pies from a handful of renowned restaurants.
“We’ll sample cheese pizza from three or four different places, rate them, and see which one stands out,” Caplan shared. “It’s a fun way to bond, eat pizza, enjoy the outdoors, and just have a good time.”
But this flowing pizza party is merely a glimpse into how integral pizza is to New Haven’s identity.
The Omni New Haven Hotel, for instance, boasts a Pizza Suite, richly adorned with the city’s culinary hallmark. Guests even get gift cards for some of New Haven’s most notorious pizzerias like Sally’s Apizza and Frank Pepe Pizzeria Napoletana—two anchors of the so-called “Holy Trinity” of New Haven-style apizza, with Modern Apizza being the third.
According to Caplan, visitors are now planning entire trips to indulge in New Haven’s pizza culture. “We’ve had people come from all over the country just for pizza-centric staycations,” he remarked.
New Haven is distinguishing itself alongside America’s better-known pizza hubs, thanks to its unique take on what locals refer to as “apizza,” characterized by a thin, crispy yet chewy crust, often with a slight char.
“Let’s be honest; everyone thinks of New York City as the pizza capital,” Caplan noted, also mentioning Chicago and Detroit. “New Haven had to earn its stripes.” He described a typical New Haven pie as refreshingly minimalist—just a layer of tomato sauce topped with grated Pecorino Romano cheese.
Caplan pointed out that while many folks obsess over cheese toppings, the original pizzas were not overloaded with cheese. “It’s interesting; people are really into cheese. But let me tell you, the true pizza wisdom is in simplicity.”
Notably, New Haven has also popularized the white clam pizza, a specialty closely tied to Frank Pepe’s establishment. Caplan, however, has a particular fondness for a more unconventional topping: anchovies. “That little brininess, a hint of saltiness—it just makes the pizza complete for me,” he said.
He added that anchovy-topped pizza was among the first alternatives when diners wanted to spice things up beyond a basic cheese pizza.
These traits and traditions embody what Caplan believes makes New Haven’s pizza culture worth traveling for. It’s not just about pitting cities against each other for the best pie; it’s about experiencing a rich culinary heritage.
“People come for the pizza, but they end up discovering so much more about our culture,” he noted. “For a small city, we really do have a big impact.”
