Connecticut-style pizza, often referred to as “apizza” (pronounced “ah-beets”), is a distinctive variation of pizza that has earned a devoted following in the Northeastern United States, particularly in New Haven, Connecticut. This style of pizza is known for its thin, crisp crust, charred edges, and a balance of simple yet flavorful toppings. Connecticut-style pizza has a rich history and a unique identity that sets it apart from other regional pizza styles. In this article, we will explore the origins of Connecticut-style pizza, its defining characteristics, popular toppings, and its influence on pizza culture in America.
See Also: What Is NY Style Pizza?
The Origins of Connecticut-Style Pizza
Early Italian Immigrants and the Birth of Apizza
The origins of Connecticut-style pizza can be traced back to the early 20th century, with the arrival of Italian immigrants in New Haven, Connecticut. These immigrants brought with them their culinary traditions, including the art of making pizza. The style of pizza they created in Connecticut was heavily influenced by the Neapolitan pizza of their homeland, but it evolved to suit the tastes and available ingredients in their new environment.
Frank Pepe: The Pioneer of Apizza
One of the most influential figures in the development of Connecticut-style pizza is Frank Pepe, an Italian immigrant who opened Frank Pepe Pizzeria Napoletana in New Haven in 1925. Pepe’s pizzeria quickly became famous for its unique take on pizza, which he called “apizza.” Frank Pepe’s original apizza featured a thin, coal-fired crust with a slightly charred, smoky flavor, topped with simple ingredients like crushed tomatoes, mozzarella, and garlic.
The Rise of New Haven as a Pizza Hub
Over time, New Haven became a hub for Connecticut-style pizza, with several pizzerias opening and contributing to the development and popularization of this style. In addition to Frank Pepe’s, other iconic New Haven pizzerias, such as Sally’s Apizza and Modern Apizza, have played a significant role in defining and preserving the tradition of Connecticut-style pizza.
Defining Characteristics of Connecticut-Style Pizza
The Crust: Thin, Crisp, and Charred
The most distinctive feature of Connecticut-style pizza is its crust. The crust is thin and crisp, with a noticeable char on the edges. This char is achieved by baking the pizza in a coal-fired oven, which reaches temperatures much higher than conventional ovens. The high heat creates a crust that is simultaneously crispy on the outside and chewy on the inside, with a slightly smoky flavor that is unique to this style.
Sauce and Cheese: Simple Yet Flavorful
Connecticut-style pizza is characterized by its use of simple, high-quality ingredients. The sauce is typically made from crushed tomatoes, which are spread thinly over the crust. Unlike some other pizza styles, the sauce is not overly seasoned, allowing the natural sweetness and acidity of the tomatoes to shine through.
The cheese used on Connecticut-style pizza is typically a blend of mozzarella and pecorino Romano. The mozzarella provides a creamy, melty texture, while the pecorino Romano adds a sharp, salty flavor. In some variations, the cheese is applied sparingly, allowing the sauce and crust to take center stage.
Toppings: Fresh and Minimalist
Toppings on Connecticut-style pizza are usually fresh and minimalist. Common toppings include garlic, oregano, fresh basil, sliced tomatoes, and anchovies. The focus is on quality over quantity, with each topping carefully selected to complement the others without overwhelming the palate. Unlike some pizza styles that pile on the toppings, Connecticut-style pizza emphasizes balance and simplicity.
The White Clam Pie: A Connecticut Specialty
One of the most famous variations of Connecticut-style pizza is the white clam pie, which originated at Frank Pepe Pizzeria Napoletana. This pizza is topped with freshly shucked clams, garlic, olive oil, grated pecorino Romano, and a sprinkle of oregano. The white clam pie is a unique and beloved specialty that showcases the creativity and regional influence of Connecticut-style pizza.
The Baking Process: Coal-Fired Ovens
The Role of Coal-Fired Ovens in Apizza
The coal-fired oven is a crucial element in the creation of Connecticut-style pizza. These ovens, which are typically made of brick, can reach temperatures of up to 1,000 degrees Fahrenheit, much higher than wood-fired or gas ovens. The intense heat cooks the pizza quickly, in about 4-6 minutes, resulting in the characteristic charred crust and bubbly toppings.
Maintaining Tradition: The Art of Baking Apizza
Baking Connecticut-style pizza in a coal-fired oven is an art that requires skill and experience. The pizzaiolo (pizza maker) must carefully monitor the oven temperature, rotate the pizza during baking, and adjust the position of the pizza to ensure even cooking. This hands-on approach is a key factor in achieving the perfect Connecticut-style pizza.
Connecticut-Style Pizza vs. Other Regional Styles
Comparison with New York-Style Pizza
Connecticut-style pizza shares some similarities with New York-style pizza, particularly in the thinness of the crust. However, there are notable differences. New York-style pizza is typically larger, with a slightly thicker crust that is less crispy than Connecticut-style pizza. Additionally, New York-style pizza is often cooked in a gas or electric oven, resulting in a different texture and flavor profile.
Comparison with Neapolitan Pizza
Neapolitan pizza, the traditional style from Naples, Italy, is the ancestor of Connecticut-style pizza. However, Neapolitan pizza is characterized by a soft, pillowy crust with a higher moisture content, whereas Connecticut-style pizza is known for its crispiness and char. The toppings on Neapolitan pizza are also typically more minimalist, with a focus on fresh tomatoes, mozzarella, and basil.
Comparison with Chicago Deep-Dish Pizza
Chicago deep-dish pizza is the polar opposite of Connecticut-style pizza. While Connecticut-style pizza is thin and crisp, Chicago deep-dish pizza features a thick, buttery crust that is more akin to a pie. The toppings on deep-dish pizza are layered, with cheese on the bottom, followed by toppings and a thick layer of tomato sauce on top. The baking process for deep-dish pizza is also much longer, often taking up to 45 minutes.
The Cultural Impact of Connecticut-Style Pizza
The Pizza Wars: New Haven’s Rival Pizzerias
New Haven is home to several legendary pizzerias, each with its own loyal following. The so-called “Pizza Wars” between Frank Pepe’s, Sally’s Apizza, and Modern Apizza have become a cultural phenomenon, with locals and visitors alike passionately debating which pizzeria makes the best apizza. This rivalry has only served to enhance the reputation of Connecticut-style pizza and attract pizza enthusiasts from around the world.
Connecticut-Style Pizza Beyond New Haven
While New Haven is the epicenter of Connecticut-style pizza, this unique style has spread beyond the city and can be found in pizzerias across the state and even in other parts of the country. However, many purists argue that the true essence of Connecticut-style pizza can only be experienced in New Haven, where the tradition and techniques have been passed down through generations.
The Influence on American Pizza Culture
Connecticut-style pizza has had a significant influence on American pizza culture. Its emphasis on high-quality ingredients, simplicity, and tradition has inspired a new generation of artisanal pizzerias across the country. These pizzerias often prioritize the use of locally sourced ingredients, traditional baking methods, and a focus on the craft of pizza-making, much like the pizzerias in New Haven.
How to Enjoy Connecticut-Style Pizza
Visiting the Legendary Pizzerias
For those looking to experience authentic Connecticut-style pizza, a visit to New Haven is a must. Frank Pepe Pizzeria Napoletana, Sally’s Apizza, and Modern Apizza are all iconic destinations where you can taste the original apizza and experience the tradition firsthand. Each pizzeria has its own unique take on the style, so be sure to try a pizza from each to fully appreciate the nuances of Connecticut-style pizza.
Making Connecticut-Style Pizza at Home
While nothing can quite compare to the experience of eating Connecticut-style pizza in New Haven, it is possible to replicate some of the characteristics of this style at home. Here are a few tips for making your own Connecticut-style pizza:
1. Use a Pizza Stone or Steel
To achieve the crispy, charred crust that is characteristic of Connecticut-style pizza, use a pizza stone or steel in your home oven. Preheat the stone or steel to the highest temperature your oven can reach (usually around 500-550 degrees Fahrenheit) before baking your pizza.
2. Thinly Roll Out the Dough
Roll out your pizza dough as thinly as possible without tearing it. This will help create the thin, crisp crust that is essential to Connecticut-style pizza.
3. Use High-Quality Ingredients
Keep the toppings simple and use high-quality ingredients. Opt for crushed San Marzano tomatoes, fresh mozzarella, and a drizzle of extra virgin olive oil for an authentic flavor.
4. Bake Quickly
Once your pizza is assembled, bake it quickly on the preheated stone or steel. The pizza should cook in just a few minutes, with the edges developing a nice char.
Conclusion
Connecticut-style pizza, or apizza, is a unique and beloved variation of pizza that has made a significant impact on American pizza culture. Originating in New Haven, Connecticut, this style of pizza is defined by its thin, crisp crust, charred edges, and simple yet flavorful toppings. The tradition of Connecticut-style pizza is deeply rooted in the history of Italian immigrants in the region, with iconic pizzerias like Frank Pepe’s, Sally’s Apizza, and Modern Apizza leading the way. Whether you’re a pizza enthusiast or a casual diner, Connecticut-style pizza offers a delicious and distinctive experience that is well worth exploring.