ITALIAN PIZZAS

New Haven-style pizza, affectionately known as "apizza" (pronounced ah-beets), is a cherished culinary tradition originating from the Italian-American community of New Haven, Connecticut. This distinctive style dates back to the early 20th century and is renowned for its thin, crispy crust, which is charred to perfection in coal-fired ovens, much like the famed Detroit style pizza. Frank Pepe Pizzeria Napoletana, established in 1925, is credited with popularizing this beloved pizza, particularly its iconic white clam pie. Unlike traditional pizzas, such as the Youngstown style pizza, New Haven apizza often eschews heavy toppings in favor of simplicity and bold flavors, making it a must-try for any pizza enthusiast. Whether you prefer classic tomato pies or inventive variations, New Haven-style pizza embodies a rich history and a commitment to quality that has stood the test of time.

This New Haven-Style Pizza (Apizza) recipe delivers on the slight char, thin crust, and big tomato flavor.

New Haven-Style Apizza Recipe

Makes: Two 12-inch pizzas

Prep Time: 24 hours (including dough fermentation)

Cook Time: 7–10 minutes per pizza

Ingredients

For the Dough (cold fermented for best results):

3 ¾ cups (480g) bread flour

1 ½ tsp salt

1 tsp sugar

1 tsp instant yeast

1 ⅓ cups (320ml) cold water

1 tbsp olive oil (optional)

For the Sauce:

1 cup canned crushed San Marzano tomatoes

1 clove garlic, minced

1 tbsp olive oil

Salt to taste

Pinch of oregano (optional)

For the Toppings (classic tomato pie):

Grated Pecorino Romano cheese

Fresh mozzarella (optional; New Haven tomato pies often don’t use mozzarella)

Olive oil for drizzling

Optional: fresh basil or anchovies

Cooking Instructions

1. Make the Dough (at least a day before, but a cold 72-hour fermentation is ideal)

Mix flour, salt, sugar, and yeast in a large bowl or stand mixer.

Add cold water and olive oil (if using). Mix until a shaggy dough forms.

Run the stand mixer on low for 3-4 minutes until the ingredients are fully incorporated.

Increase speed slightly and run for another 3-4 minutes.

Remove and form a ball, then place in an airtight, lightly oiled container.

Cover and refrigerate for at least 24 hours, but 72 hours will create the best flavor.

2. Make the Sauce

Mix crushed tomatoes with minced garlic, olive oil, salt, and oregano.

No cooking needed—just set aside for topping.

3. Preheat Oven

Preheat a pizza stone or steel in your oven at the highest temperature (ideally 500–550°F) for at least 45-60 minutes.

4. Shape the Dough

Remove dough from fridge 1 hour before prepping.

On a floured surface, stretch the dough into a very thin, roughly 12-inch round. Don't worry if the shape isn't perfect; it shouldn't be.

5. Top and Bake

Lightly top with sauce.

Sprinkle Pecorino Romano - has to be Romano.

Add mozzarella but do not overload it. 2 handfuls max.

Top with additional ingredients.

Drizzle lightly with olive oil.

Bake on the stone or steel for 7–10 minutes until the crust is blistered and charred in spots.

6. Serve

Slice into randomly sized wedges, which is pretty classic in New Haven.

This pizza embodies the adaptability of Italian Americans, much like Detroit style pizza showcases the fusion of immigrant roots with American culture. This Italian American take on pizza seamlessly melds the origins of New Haven style pizza with the hearty heartiness found in Youngstown style pizza. The story goes that a gentleman who worked on the factory line brought home a heavy steel pan used for storing nuts and bolts. Combining that with a focaccia-like recipe and a splash of olive oil in the steel pan results in the signature crunchy cheese crust, light airy dough, and rich tomato sauce. The unique racing-stripe sauce topping might even symbolize the tire tracks from the auto plants where it all began, and using Wisconsin brick cheese is as American as it gets. 

Serves: 4–6

Pan: 10×14-inch Detroit pan or heavy steel pan

Ingredients

Dough

2¼ tsp (1 packet) active dry yeast

1 cup warm water (105–110°F)

2½ cups bread flour

1 tsp sugar

1½ tsp kosher salt

1 tbsp olive oil (plus more for pan)

Cheese

8 oz Wisconsin brick cheese (ideal), cut into ½-inch cubes

Sub: 50/50 low-moisture mozzarella + mild white cheddar

Sauce

1 cup crushed tomatoes

1 tsp olive oil

½ tsp dried oregano

½ tsp garlic powder

Salt to taste

Instructions

Make the dough:

Dissolve yeast and sugar in warm water; bloom for 5 minutes. Mix in flour, salt, and olive oil until shaggy. Knead by hand or mixer for 5–7 minutes until smooth and tacky. Cover and rise for 1½–2 hours until doubled.

Pan & proof:

Generously oil the pan (2–3 tbsp). Stretch the dough into the pan; if it resists, rest for 10 minutes and stretch again to the corners. Cover and proof for 30–45 minutes.

Heat oven:

Preheat to 500°F (rack low-middle).

Top:

Press the dough lightly to the edges. Add pepperoni (if using), then spread cheese evenly all the way to the pan edges to create the signature frico. Spoon sauce in two or three stripes on top.

Bake:

Bake for 13–15 minutes until cheese edges are deeply caramelized and the bottom is crisp. If needed, finish for 1–2 minutes longer.

Finish & serve:

Rest for 3 minutes, loosen edges with a spatula, lift out, and slice into squares.