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A Guide To The Best Pizza In New Haven

BAR is located at 254 Crown Street

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Bar is a baby as far as New Haven pizza joints go. It opened in 1996, and in time has gained some loyalists... and currently, it's having a bit of a moment (EVERYONE LOVES BAR RIGHT NOW).

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Bar has your traditional New Haven style thin crust, and they mix it up with the toppings, offering everything from mashed potatoes to fancy cheeses. Every Tuesday in October, starting at 5 p.m., chef and founder of Caseus Fromagerie & Bistro, Jason Sobocinski, makes specialty pizza using his high-end cheese.

Photo by Navid Baraty/Gothamist


Here's that mashed potato pizza, with bacon. Potato pizzas are a pretty common thing in Connecticut, the Carb State.

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Bar offers small, medium, and large pizzas (as well as slices) starting at $14.74 for a large red pie.

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DA LEGNA is located at 858 State Street

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"When I work with the oven, I feel close to my grandmother like when I was a child," owner Daniel Parillo told us.

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Dan prides himself on his crust. He uses a combo of crust recipe and bread recipe. Also... New Haven pizza is CHARRED, not burned.

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Parillo is an expert and passionate pizza man, and has been at at for over 25 years (first at Pizzeria Portofino). He's got some of the best crust in the WORLD, and isn't afraid to offer a little more on top than the traditional New Haven pies (tomato and white clam). Also, everything down to the desserts and house infused liquors are made on site.

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Da Legna offers 12" and 16" pies, starting at $8 and $16 respectively. For their artisanal pizzas, however, that's $15 and $21.

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Thier wood-fired oven is imported from Italy

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FRANK PEPE'S is located at 157 Wooster Street

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Frank Pepe opened his pizzeria in 1925, and it's one of the oldest and best-known in the U.S. When he started out, he only offered two pies: tomato and anchovy. The Original Tomato Pie is still offered today, but many love his Whie Clam Pie. The thin crust is baked in a bread oven fired by coke (a by-product of coal). While there's one in Yonkers, we're told there are no plans for one in NYC.

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Pepe's offers small, medium, and large pizzas. Larges range from $13.50 (Tomato Pie) to 26.50 (White Clam Pie, pictured here)

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The coal oven is 12-feet deep, thus the long handles.

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This was originally a bread oven.

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Francis Rosselli (Frank Pepe's grandson)

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MODERN APIZZA is located at 874 State Street

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Modern Apizza (originally State Street Pizza) was founded in 1934 and is a local favorite. This place has racked up a bunch of Best Of awards over the years, and that may be because they (along with De Legna's) have THE BEST crust.

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This is an oil-fueled oven, a rarity in the New Haven pizza scene, giving the pies a unique flavor.

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Modern offers small, medium, and large pizzas. Larges range from $13.25 (plain) to 22.25 (The Italian Bomb pizza, pictured)

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Bill Pustari, aka "Billy Modern"

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SALLY'S APIZZA is located at 237 Wooster Street

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Sally's was opened in 1938 by Salvatore Consiglio, and today is run by his kids. They specialize in that classic New Haven style pizza we discussed, with a focus on a very thin crust. You may have to wait... a while, but their crispy pies are worth it. (Note: Sally's is closed on Mondays and Tuesdays.)

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Sally's offers small, medium, and large pizzas. Larges range from $13.75 (Tomato Pie) to $28 (specialty pies).

Photo by Navid Baraty/Gothamist

This is the same coal-fire oven that has been in operation for over 75 years.

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Better hit up Sally's soon, rumors have been going around all year that they may be selling.

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TONY & LUCILLE'S is located at 150 Wooster Street

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Tony and Lucille moved to this spot in the 1980s (bonus: it has a cute roof deck), and before that they were serving out a food truck (since the 1960s!). Their pizza is solid, but they've also got calzones, made to fill cannolis, and a ton of other Italian classics.

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Potato pizza with potato, rosemary, mozzarella

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"I don't care about the pizza. They eat them as fast as we make them. I care more about the calzone. We originated the calzone!"

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Stuffed pizza with ricotta cheese

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