Why new haven pizza is the best?

What sets New Haven-style pizza apart is its thin, elongated crust, its characteristic charred and chewy texture, and the limited use of melted cheeses. It's usually drier and thinner than traditional New York-style pizza, but it's closely related to it.

Why new haven pizza is the best?

What sets New Haven-style pizza apart is its thin, elongated crust, its characteristic charred and chewy texture, and the limited use of melted cheeses. It's usually drier and thinner than traditional New York-style pizza, but it's closely related to it. Both styles, in turn, are close descendants of the original Neapolitan pizza. When it comes to cooking pizza, the New Haven style is a classic.

Its thin crust is a testament to the city's dedication to tradition. The dough is cooked on charcoal and the crust is often burned on the outside. The pizza you ate on your first visit is likely to be identical to the pizza you ate on your next visit, which is probably similar to the pizza that Ol' Blue Eyes ate back in the day. There are regional pizza styles in the U.S.

But perhaps none has more history than New Haven-style pizza. So how did the second-largest city in Connecticut become ground zero for some of the best pizza in the United States? What exactly is New Haven style pizza? New Haven-style pizza dough is based on longer fermentation than that of its neighbor New York-style pizza, which grows quickly. New Haven-style pizza was first made by a Neapolitan immigrant, Frank Pepe, who began selling pizzas in carts to factory workers. Die-hard pizza lovers flock to this original place and claim it's the best pizza in the country.

While most New Haven-style pizzas are made with mozzarella, some Neapolitan New Haven pizzas don't have cheese or only have a few stains. Look closely at the operation of the oven and you will see that each pizza falls on a rough mat before entering a pizza box, cleaning up the remains.