BY: Lindsay Cohn
While New Haven’s run as Connecticut’s co-capital may have ended, its legacy of world-class pizza has endured. Each year, droves of people visit the Elm City for a taste. Chicago has deep dish, New York has thin crust, and New Haven has apizza.
“New Haven-style apizza is [akin to the Neapolitan-style pie] traditionally baked in a coal-fired oven at temperatures in excess of 650°F," says Gary Bimonte, co-owner of Frank Pepe’s Pizza. "The result is a thin, crispy crust that is sturdy enough to hold the toppings. My grandfather, Frank Pepe, was one of the first people to open a pizzeria in New Haven. Many Italian immigrants who were bakers settled in the area, and many bakeries began to evolve and offer pizza.”
SOURCE: https://www.usatoday.com
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