Nov 11, 2011
Any Way You Slice It
photo by Todd Coleman
In New Haven, Connecticut, a different style of pizza, known as apizza
, evolved from the same Neapolitan roots. Frank Pepe opened his eponymous pizzeria in that city's Little Italy in 1925, and today his establishment and neighboring ones still make pies that are thinner, wetter, and more heavily charred than most New York-style pizza. In the mid 1960s, Pepe introduced its signature clam pizza topped with juicy bivalves, grated pecorino, garlic, and oregano.