There is pizza, and then there is apizza. New Haven-style pizza is the latter; a hotter, crispier, and dirtier descendant of the Neapolitan-style pie, complete with its own pizza lexicon, like “mootz,” and signature pies. In 2014, Eater restaurant editor Bill Addison embarked on a road trip to New Haven, Connecticut (about 85 miles north of New York City and 138 miles south of Boston) to discover a regional pizza style that’s rich in history and flavors. (He also ate 11 pizzas during one day, in the name of journalism.)
Here are his findings, in handy map form:
Read More