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Italian Pizzas
New Haven Style
Youngstown Style
New Haven Style
New Haven-style pizza, or apizza, is a coal-fired masterpiece born from the Italian-American ovens in the early 1900's of Connecticut. It has a distinct, chewy and char crush. It's roots are traced to Frank Pepe’s Pizzeria Napoletana, established in 1925. This style is famous for two specific pies - the tangy tomato pie, and the legend
New Haven-style pizza, or apizza, is a coal-fired masterpiece born from the Italian-American ovens in the early 1900's of Connecticut. It has a distinct, chewy and char crush. It's roots are traced to Frank Pepe’s Pizzeria Napoletana, established in 1925. This style is famous for two specific pies - the tangy tomato pie, and the legendary white clam pie—a briny, garlicky innovation. Unlike typical pizzas, Check out our recipe for your home oven.
Detroit Style
Youngstown Style
New Haven Style
Detroit pizza has become much more popular in recent years as chefs across the country have opened their own renditions of this midwestern classic. The story goes, a worker on a car factory lines in Michigan borrowed a steel pan used to hold nuts and bolts to make pizza at home. It turned out that this deep dish steel pan would be the foundation of this soft airy and crispy cheese edge pizza.
Youngstown Style
Youngstown Style
Youngstown Style
Youngstown pizza has a very old history as Italians migrated to northern Ohio in the late 1800's. Many of those immigrants came over from the Basilicata region of Italy and brought focaccia recipes that became the foundation for this unique style of pizza. It wasn't until the 1930's that this style started to gain in popularity within t
Youngstown pizza has a very old history as Italians migrated to northern Ohio in the late 1800's. Many of those immigrants came over from the Basilicata region of Italy and brought focaccia recipes that became the foundation for this unique style of pizza. It wasn't until the 1930's that this style started to gain in popularity within the region. This minimalist style of pizza was an output of limited resources. But there is no limit to the flavor.