Who Has Better Pizza New York Or Connecticut: The Ultimate Regional Showdown

The battle between New York and Connecticut pizza has raged for decades, with passionate fans on both sides. New York’s iconic thin, foldable slices are world-famous, while Connecticut’s “apizza” (pronounced “ah-beetz”) from New Haven offers a charred, thin-crust experience with simple, high-quality toppings. Representative Rosa DeLauro of New Haven boldly claimed Connecticut pizza is “hands down — no contest — the best pizza in America.”

While each style has devoted followers, most pizza experts agree that both New York and Connecticut styles represent excellence in pizza-making, with neither definitively superior to the other. The thin-crust traditions in both regions have created distinctive styles that pizza lovers should experience firsthand. New Haven’s pizza scene, centered around iconic spots on Wooster Street, offers a slightly higher quality rating according to some pizza enthusiasts.

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To truly understand this delicious rivalry, pizza aficionados must sample the legendary pies from both regions. Connecticut’s charred, coal-fired crusts topped with minimal ingredients create an unforgettable flavor profile that stands as a worthy challenger to New York’s beloved slices. The debate ultimately comes down to personal preference, with the best advice being to try both styles and decide which captures your heart.

New York’s Pizza Heritage

New York pizza holds a legendary status, combining Italian roots with distinctly American innovations. The city’s iconic pizza style has shaped pizza culture nationwide and continues to attract food lovers from around the world.

History of New York Pizza

New York’s pizza story began in the early 1900s when Italian immigrants brought their culinary traditions to the city. In 1905, Lombardi’s became America’s first pizzeria, opening in Little Italy and setting the standard for what would become known as New York-style pizza.

After World War II, pizza’s popularity exploded across the five boroughs. Establishments like John’s of Bleecker Street and Joe’s Pizza emerged as institutions that helped define the city’s pizza identity.

These pioneering pizzerias created a lasting legacy. Their techniques were passed down through generations, with many modern pizzerias still using recipes and methods that originated over a century ago.

Defining Characteristics of New York Pizza

New York pizza is instantly recognizable by its thin, hand-tossed crust that remains crispy yet pliable enough to fold—the classic “New York fold.” This distinctive feature makes the pizza portable and perfect for on-the-go eating.

The tomato sauce is typically seasoned simply with oregano, garlic, and olive oil, allowing the natural sweetness of tomatoes to shine through. It’s applied sparingly to prevent the crust from becoming soggy.

Quality mozzarella cheese covers the pie in a thin, even layer that creates those characteristic stretchy cheese pulls when sliced. Traditional New York pizzerias often use low-moisture mozzarella for consistent melting.

The size matters too—New York pizza is traditionally sold in large 18-inch pies cut into wide, triangular slices. This has created the city’s “slice culture,” where pizzerias sell individual portions to customers throughout the day.

Many iconic establishments like Scarr’s Pizza and Roberta’s have maintained these traditions while occasionally introducing subtle innovations that respect the classic form.

Connecticut’s Pizza Scene

Connecticut stands out in the pizza world with its distinctive style and rich traditions. This state, especially New Haven, has carved a reputation as a serious contender in America’s pizza landscape.

The Roots of New Haven Apizza

The story of Connecticut pizza begins in the early 1900s when Italian immigrants brought their pizza-making skills to New Haven. Frank Pepe established his iconic pizzeria in 1925, introducing coal-fired ovens that became a hallmark of New Haven’s pizza tradition. This historic beginning laid the foundation for what locals proudly call “apizza” (pronounced “ah-beetz”).

Sally’s Apizza followed in 1938, founded by Frank Pepe’s nephew. These pioneering establishments didn’t just serve food—they created a pizza culture that would flourish for generations.

Today, historic pizzerias stand alongside newer artisanal shops, all honoring traditional methods while occasionally introducing innovative approaches. Many Connecticut residents believe their state deserves the title of “Pizza Capital of the United States” over more famous contenders.

Unique Features of Connecticut Pizza

What makes Connecticut pizza special? First, the thin, charred crust—crispy on the outside, chewy within—developed through coal-fired cooking methods. These intense heat sources create a distinctive char that pizza lovers travel miles to experience.

Connecticut’s “apizza” traditionally comes with a sparse topping of tomato sauce, no mozzarella, and a dusting of Romano cheese. This minimalist approach (called “plain”) lets the quality of each ingredient shine.

The white clam pizza represents Connecticut’s signature creation—freshly shucked clams, garlic, olive oil, and Romano cheese with no tomato sauce. This coastal specialty showcases the state’s seafood heritage.

Local pizzerias pride themselves on: