With three billion pizzas being sold each year, it is no secret that Americans have an affinity for pizza. Across the country, many often attribute the best pizza to New York’s thin crust, Detroit’s rectangular pan or Chicago’s deep dish. However, when friends debate which state has the best pizza, I am often met with bewilderment as I defend my home state, Connecticut, and our New Haven pizza. 

While it can sometimes fly under the radar, New Haven pizza (or as a local would say, “apizza”), is far from being the new kid on the block. You will often find people queuing around the block at Frank Pepe’s Pizzeria Napoletana, Modern Apizza and Sally’s Apizza, New Haven’s three most established and historied pizzerias—founded in 1925, 1934 and 1938, respectively.