Apizza

NICK’S New Haven Style Brick Oven APIZZA “Always “Done Well” / Reopening September 15th / Beer & Wine Bar / APIZZAS / CALZONES / GRINDERS / SALADS

Authentic apizzas are larger and more irregularly shaped than their New York relatives, and have deeply charred crusts, a result of traditional coal burning ovens.

And don’t sleep through the house-made pastas: pillowy ricotta gnocchi, tucked into a lemony mascarpone and artichoke sauce, are good enough to steal the apizzas’ show.

Pepe’s was founded by Frank Pepe in 1925 and they have made millions of their signature apizzas, topped with five ingredients: romano cheese, garlic, olive oil, parsley and clams.

Saucy Brew Works brews fresh local coffee and Ohio craft beer, served best with their award-winning apizzas.

She ordered a New Haven classic, which also happens to be one of the most popular apizzas at Fantini’s — the white clam pizza.

The coal-fired apizzas are baked at a super-hot 600 degrees Fahrenheit for a few minutes, yielding a pie with charred and blistered crust and cheese like molten lava.