Youngstown Pizza: A hearty pizza with humble roots.

In Youngstown, Ohio, this pizza is as beloved as the Youngstown State Football team.  Before wood-fired Neapolitan pies found its way to American restaurants, this was THE pizza of Youngstown, Ohio.  Like so many foods that come to America by way of immigrants, the city’s Italian immigrant community in the Brier Hill neighborhood created this local specialty: Brier Hill Pizza — a fluffy dough, sweet and tangy sauce, topped with sharp Pecorino Romano cheese.  Created by the working-class families who settled in the Brier Hill section of Youngstown, these immigrants from the Abruzzo region of Italy, combined tradition with necessity.  Legend has it, that every Sunday at St. Anthony's Church, parishioners would make hundreds of these pies, to sell at a low price to feed the community.  At the time, Mozzarella was a luxury few could afford, so the shinning star of this pizza was the Pecorino Romano cheese, which heightens the flavor of the sauce. Over time this pizza made its way to home kitchen throughout the north east region of Ohio and into many restaurants.

Here is a simple home version that will not disappoint.  

Ingredients:

• For the dough:
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¾ cup warm water (about 110°F)
  • 1 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil

• For the sauce:
  • 1 can (15 oz) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 tbsp olive oil

• Toppings:
  • 1 Cubanelle pepper (or a small green pepper), sliced thin
  • ½ to ¾ cup grated Romano cheese (Pecorino Romano preferred)
  • Variation: a few anchovies or olives

Instructions:

1. Make the dough: In a bowl, dissolve yeast in warm water and let sit for 5 minutes. Stir in flour, salt, and olive oil. Knead until smooth and elastic, about 5–7 minutes. Cover and let rise for 1 hour or until doubled.
2. Prepare the sauce: In a saucepan, heat olive oil and sauté garlic until fragrant. Add tomatoes, oregano, sugar, salt, and pepper. Simmer 20 minutes until slightly thickened.
3. Assemble: Preheat oven to 425°F. Roll out dough and fit it into a lightly oiled baking sheet or pan (traditionally rectangular). Spread sauce evenly over dough. Top with roasted peppers and a generous sprinkle of Romano cheese.
4. Bake: 15–20 minutes or until crust is golden and crisp at the edges.
5. Serve: Slice into squares — just like they do in Brier Hill — and serve warm or at room temperature.

New Haven-style pizza, affectionately known as "apizza" (pronounced ah-beets), is a cherished culinary tradition originating from the Italian-American community of New Haven, Connecticut. This distinctive style dates back to the early 20th century and is renowned for its thin, crispy crust, charred to perfection in coal-fired ovens. Frank Pepe Pizzeria Napoletana, established in 1925, is credited with popularizing this beloved pizza, particularly its iconic white clam pie. Unlike traditional pizza, New Haven apizza often eschews heavy toppings in favor of simplicity and bold flavors, making it a must-try for any pizza enthusiast. Whether you prefer classic tomato pies or inventive variations, New Haven-style pizza embodies a rich history and a commitment to quality that has stood the test of time.

This New Haven-Style Pizza (Apizza) recipe delivers on the slight char, thin crust and big tomato flavor. 

New Haven-Style Apizza Recipe

Makes: Two 12-inch pizzas
Prep Time: 24 hours (including dough fermentation)
Cook Time: 7–10 minutes per pizza

Ingredients

For the Dough (cold fermented for best results):

• 3 ¾ cups (480g) bread flour
• 1 ½ tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1 ⅓ cups (320ml) cold water
• 1 tbsp olive oil (optional)

For the Sauce:

• 1 cup canned crushed San Marzano tomatoes
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt to taste
• Pinch of oregano (optional)

For the Toppings (classic tomato pie):

• Grated Pecorino Romano cheese
• Fresh mozzarella (optional; New Haven tomato pies often don’t use mozzarella)
• Olive oil for drizzling
• Optional: fresh basil or anchovies

Cooking Instructions

1. Make the Dough (at least a day before, but a cold 72 hour fermentation is ideal)

• Mix flour, salt, sugar, and yeast in a large bowl, or stand mixer.
• Add cold water and olive oil (if using). Mix until a shaggy dough forms.
• Run the stand mixer on low for 3-4 minutes until the ingredients are fully incorporated.  
• Increase speed a bit and run for another 3-4 minutes.  
• Remove and form a ball and place in an airtight, lightly oiled container.
• Cover and refrigerate for at least 24 hours, but 72 hours will create the best flavor.

2. Make the Sauce

• Mix crushed tomatoes with minced garlic, olive oil, salt, and oregano.
• No cooking needed—just set aside for topping.

3. Preheat Oven

• Preheat a pizza stone or steel in your oven at the highest temperature (ideally 500–550°F) for at least 45-60 minutes.

4. Shape the Dough

• Remove dough from fridge 1 hour before prepping.  .
• On a floured surface, stretch dough into a very thin, roughly 12-inch round. Don't worry if the shape isn't perfect, it shouldn't be.

5. Top and Bake

• Lightly top with sauce 
• Sprinkle Pecorino Romano - has to be Romano. 
• Add mozzarella but do not overload it.  2 handfuls max.  
• Top with additional ingredients.
• Drizzle lightly with olive oil.
• Bake on the stone or steel for 7–10 minutes until the crust is blistered and charred in spots.

6. Serve

• Slice into random sized wedges which is pretty classic in New Haven.

This pizza represents everything about the adaptability of Italian Americans.  This Italian American take on pizza, really does blend the best of the immigrants roots and blends it with American culture.  The story goes that a gentlemen who worked on the factory line took home a steel pan that was used to hold nuts and bolts.  You marry that with an almost focaccia-like recipe and some olive oil in the heavy steel pan and the result is the crunch cheese crust with a light airy dough and rich tomato sauce.  The unique racing-stripe sauce on top might represent the tire tracks of the auto plants it originated from and the use of Wisconsin brick cheese is as American as it gets.  

Serves: 4–6
Pan: 10×14-inch Detroit pan or heavy steel pan

Dough

• 2¼ tsp (1 packet) active dry yeast
• 1 cup warm water (105–110°F)
• 2½ cups bread flour
• 1 tsp sugar
• 1½ tsp kosher salt
• 1 tbsp olive oil (plus more for pan)

Cheese

• 8 oz Wisconsin brick cheese (ideal), cut into ½-inch cubes
  Sub: 50/50 low-moisture mozzarella + mild white cheddar

Sauce

• 1 cup crushed tomatoes
• 1 tsp olive oil
• ½ tsp dried oregano
• ½ tsp garlic powder
• Salt to taste

1. Make the dough:
   Dissolve yeast and sugar in warm water; bloom 5 minutes. Mix in flour, salt, and olive oil until shaggy. Knead by hand or mixer 5–7 minutes until smooth and tacky. Cover and rise 1½–2 hours until doubled.
2. Pan & proof:
   Generously oil the pan (2–3 tbsp). Stretch dough into the pan; if it resists, rest 10 minutes and stretch again to corners. Cover and proof 30–45 minutes.
3. Heat oven:
   Preheat to 500°F (rack low-middle).
4. Top:
   Press dough lightly to edges. Add pepperoni (if using), then spread cheese evenly all the way to the pan edges to create the signature frico. Spoon sauce in two or three stripes on top.
5. Bake:
   Bake 13–15 minutes until cheese edges are deeply caramelized and bottom is crisp. If needed, finish 1–2 minutes longer.
6. Finish & serve:
   Rest 3 minutes, loosen edges with a spatula, lift out, slice into squares.