Apizza (pronounced "ah-beets") is a popular type of pizza in New Haven, Connecticut characterized by its prolonged baking time in extremely hot coal ovens and the high moisture content of the dough. Due to these two defining characteristics, the result is a pizza with a thin, black, crispy, and charred crust that might appear to be burnt, but instead has a deliciously chewy texture and flavor.
Usual toppings are sparse, including grated cheese and tomatoes or anchovies so that the pizza won't be over-sauced or over-topped, and as they are formed by hand, there is no uniform shape of these pizzas. It was invented by Frank Pepe, an Italian baker who sold two versions of Neapolitan style pizza, topped with grated cheese, garlic, oregano, olive oil, and anchovies or tomatoes.
MOST ICONIC Apizza
MAIN INGREDIENTS
Greek pizza was created by Greek immigrants in Boston, in the late 1960s. It is characterized by its thick, wettish dough, greasy cheese, and tomato sauce with a strong taste of oregano. This type of pizza is usually baked in a heavily greased pan, which results in a lacy, crisp edge and fried bottom crust.
Greek ingredients such as artichokes, feta cheese, and Kalamata olives are favorable for the toppings, and although not necessary; pepperoni is also often used as a topping. As this dish does not reheat well, it is advised to consume it within the first fifteen minutes after baking.
MOST ICONIC Greek-Style Pizza
MAIN INGREDIENTS
This variety of pizza is made by placing the stretched dough on the grates over hot coals, cooking it one side, flipping the dough, and topping it in reverse – cheese first, sauce second. It is then returned on the grates in order for the other side to cook and for the cheese to melt.
The result is a crispy, airy, well-charred pizza with a smoky flavor. Grilled pizza can be topped with virtually any ingredient according to personal preferences. It's believed that the birthplace of grilled pizza is Al Forno in Providence, Rhode Island.
MOST ICONIC Grilled Pizza
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Bar pizza is a traditional pizza originating from New England. This pizza variety, unlike New York or Neapolitan pizza, is smaller in size and cooked in an oily rimmed pan. It's characterized by its lacy and thin crust with burnt edges due to the fact that the dough forms a thin lip up the sides of the pan.
The dough is usually made with a combination of all-purpose flour, yeast, olive oil, sugar, and salt. The pizza is topped with tomato sauce, a drizzle of olive oil, and a mixture of mozzarella and cheddar cheese that covers the whole pizza from one edge to another.
MOST ICONIC New England Bar Pizza
MAIN INGREDIENTS
Rhode Island's famous pizza strips come from the local bakeries, not pizza parlors, contrary to what people may think when they hear the name. It is a dish consisting of a thick, doughy base, similar to a focaccia, slathered with fresh tomato sauce, often with a hint of fresh herbs such as rosemary or basil.
There is no cheese in pizza strips, just a heavy, bright red tomato sauce, which is why the dish is sometimes called tomato bread. Pizza strips are baked in large baking trays, resulting in a thick crust. The dish is traditionally served at room temperature and is a common staple food at numerous kids' birthday parties and cookouts.
MOST ICONIC Pizza Strips
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