> ## Content Index > Fetch the complete content index at: https://www.theelevateddish.co/llms.txt > Use this file to discover other available public pages before exploring further. # new haven pizza - URL: https://www.theelevateddish.co/new-haven-connecticut-pizza/ - Published: 2026-09-02T03:33:47.000Z - Updated: 2026-09-02T03:33:47.000Z - Author: Lexi Strickland - Tags: pizza i visited new haven, connecticut last month specifically to try some of the most iconic pizza in the world: apizza (pronounced "ah-beetz"). new haven apizza is known for thin, crispy, and deeply charred (not burnt!) crust similar to neapolitan-style italian pizza. it's essentially crisp on the outside and moist and chewy on the inside. the foundation for the new haven pizza scene is made up of the "big 3" or the "holy trinity" apizza restaurants: frank pepe pizzeria napoletana (1925), modern apizza (1934), and sally's apizza (1938). when the "big 3" restaurants were founded, pizza was not yet a prominent part of the american dining scene, and these pizzerias shaped part of the history of how american pizza is made and consumed. they say pizza wasn’t invented in new haven, but it was perfected there. so i set out on a journey to understand what makes the "holy trinity" apizza restaurants special. ## frank pepe pizzeria napoletana ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Frank-Pepe-s---Exterior.JPG) ### facts: - coal-fired oven - started in 1925 (the 1st of the big 3) by frank and filomena pepe - on wooster street (the city's little italy!) - initially started as a cart while frank pepe saved up for expansion - the dough recipe currently used is identical to the original recipe frank pepe created when he opened his restaurant. - this dough has a higher water content than typical pizza dough, contributing to the bubbliness of the crust ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Frank-Pepe-s---Interior.jpg) ### vibe: - old school pizza joint w booths lining the walls across multiple rooms - really cool light fixtures - can see inside kitchen. the oven is huge & they use very long pizza peels ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Frank-Pepe-s---3-Pizzas.JPG) frank pepe's tomato pie, doppio pepperoni pizza, & clam pizza ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Frank-Pepe-s---Clam-Pizza---Pepperoni-Pizza.JPG) frank pepe's doppio pepperoni pizza, & clam pizza ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Frank-Pepe-s---Tomato-Pizza.jpg) frank pepe's tomato pie (a must get!) ### what we ordered: - *tomato pie\** \- joe's favorite. fresh. cheese really good. crust crispy and light. basil comes through nicely. ideal summer pizza. a must get! - *doppio pepperoni* \- lexi's least favorite of the 3\. joe says very good. we aren't sure if there’s such thing as too much pepperoni but this is flirting with too much pepperoni - *clam pizza* \- joe's least favorite. lexi enjoyed. joe doesn’t love white pizzas and said "clam pizza is good just not my thing; i prefer my clams in soup." - of note, frank pepe's clams are shucked daily, harvested from the long island sound and the shores of massachusetts ### final thoughts: - i loved frank pepe's and i would go back here next time i'm in new haven, intentionally to order the tomato pie. ## **modern apizza** this was our favorite spot of all 3! the crust here is crispy, buttery, & so good. ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Modern-Apizza---Exterior-Sculpture.JPG) ### facts: - oil-fired brick oven - founded in 1934 as washington pizzeria, later moving and renaming to tony's apizza, then later to state apizza place - founded by antonio "tony" tolli, then later acquired by louis persano and renamed to modern apizza in 1944 to signify new ownership ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Modern-Apizza---Interior.JPG) ### vibe: - old school pizza joint that felt nostalgic like you were in college and went to yale in the 80s ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Modern-Apizza---Pepperoni.JPG) modern apizza - pepperoni with cherry peppers & onions on half ### what we ordered: - *pepperoni cherry pepper\* onion half* \- favorite after tomato pizza for joe. number 1 top favorite for lexi - *clam casino* \- we both liked modern apizza's better than frank pepe’s clam pizza ### final thoughts: - i'd just like to reiterate this was our favorite spot of all 3, and you should definitely go here ## **sally's apizza** ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Sally-s-Pizza---Exterior.JPG) sally's apizza on wooster st ### facts: - coal-fired oven - founded in 1938 by filomena consiglio (the sister of frank pepe) and her son, salvatore "sally" consiglio - sally’s original recipes and techniques are still used today - wooster street is the original, and sally's has expanded to other cities & states - they ship nationwide through goldbelly ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Sally-s-Pizza---Interior-1.JPG) ### vibe: - old school pizza joint with the retro pizza hut type lamps that are so hot right now ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Sally-s-Pizza---Pepperoni.JPG) mozzarella & tomato sauce pie with pepperoni & hot cherry pepper ![](https://storage.ghost.io/c/86/b3/86b37320-c116-470b-82b6-0d0b3db58b18/content/images/2026/09/Sally-s-Pizza---House-Salad.JPG) house salad from sally's apizza ### what we ordered: - *mozzarella & tomato sauce pie with pepperoni & hot cherry pepper* – did not like the pepperonis, they were very thick - *house salad* \- very good - wish we had gotten the *clam pizza* here, which looks really good. or the tomato pie which seems to be a specialty, as they are known for their distinctive tomato sauce. ### final thoughts: while this was good pizza, our view was jaded after having the other 2\. also they might have been overstaffed because the service wasn’t great. ## **final remarks on new haven pizza** - we realized we need to try same pizza everywhere or it’s difficult to judge - expect a wait at sally’s, modern, and frank pepe's. we went at 8:30 to frank pepe's and got in pretty quickly, same with sally's. - new haven pizza is delectable and was well worth the trip - i also went to the pez museum one afternoon and highly recommend that experience