New Haven-style pizza is a thin, charred, crisp yet chewy style of pizza that originated in New Haven, Connecticut and is locally known as apizza.
Apizza is pronounced approximately:
"ah-beetz."
The style grew from New Haven's Italian-American community and the pizza traditions brought to the city by immigrants with roots in southern Italy.
Today, New Haven has become one of the most famous pizza destinations in the United States.
Its best-known pizzerias include:
- Frank Pepe Pizzeria Napoletana
- Sally's Apizza
- Modern Apizza
- BAR
The first three are sometimes referred to as the Holy Trinity of New Haven pizza, while BAR represents a younger generation of New Haven pizza culture. Connecticut's official tourism site describes Pepe's, Sally's, and Modern as the city's famed core apizza destinations.
New Haven-style pizza is generally characterized by a thin crust, very hot oven, irregular shape, dark char, restrained use of cheese, flavorful tomato sauce, and a crisp exterior with some chew inside.
One of the most famous variations is the white clam pizza, which combines a thin crust with fresh clams, garlic, olive oil, herbs, and grated cheese.
This guide explains what New Haven-style pizza is, why it is called apizza, what makes the crust different, why the pizza looks burnt to some first-time visitors, and what to order at New Haven's most famous pizza restaurants.
What Is New Haven-Style Pizza?
New Haven-style pizza is a regional American pizza style centered around New Haven, Connecticut.
It typically has:
- Thin crust
- High-heat baking
- Charred edges
- Blistered spots
- Crisp exterior
- Chewy interior
- Relatively restrained toppings
- A strong tomato flavor on red pies
It is closely related to Italian pizza traditions, but over generations it developed into a distinctive regional American style.
What Is Apizza?
In New Haven, pizza is traditionally called apizza.
The word is pronounced:
ah-beetz.
Both Sally's and Frank Pepe use the term prominently when describing the New Haven style today.
If someone in Connecticut says they are going out for "ah-beetz," they are talking about pizza.
Why Is New Haven Pizza Called Apizza?
The terminology reflects the Neapolitan and southern Italian roots of New Haven's early pizza makers.
Frank Pepe immigrated from Italy and developed his pizza in New Haven after working in the Wooster Street area. His restaurant traces the modern New Haven apizza tradition to 1925.
Over time, the local pronunciation became one of the defining pieces of New Haven pizza culture.
How Do You Pronounce Apizza?
Apizza is generally pronounced:
AH-BEETZ
rather than:
"A-pizza."
The pronunciation is so closely associated with New Haven that knowing how to say it has become part of the experience.
Where Did New Haven-Style Pizza Come From?
The modern New Haven apizza tradition is generally traced to Wooster Street and Frank Pepe.
Frank Pepe opened his New Haven pizzeria in 1925 after selling tomato pies around the Wooster Square market. The original location remains at 157 Wooster Street.
Sally's Apizza followed in 1938 when Salvatore "Sally" Consiglio opened his own pizzeria on Wooster Street.
Modern Apizza became another major part of the city's pizza tradition, helping establish New Haven as a destination for pizza rather than a city known for only one famous restaurant.
What Makes New Haven Pizza Different?
There is no single rule that every New Haven pizzeria follows.
However, several characteristics appear repeatedly across the style.
1. Thin Crust
New Haven pizza is thin.
It is not thick like:
- Detroit-style pizza
- Chicago deep-dish pizza
- Sicilian pizza
However, it is not necessarily cracker-thin either.
A good New Haven crust can have a crisp outer surface while retaining some chew inside.
2. Heavy Char
One of the most recognizable characteristics is the dark char around the crust.
You may see:
- Black spots
- Dark edges
- Blisters
- Uneven browning
To someone unfamiliar with New Haven pizza, the first reaction may be:
"Is this burnt?"
Usually, that char is intentional.
Sally's describes the style as having a thin, crisp and chewy crust that is "charred, not burnt," while Pepe's emphasizes its charred, chewy and crispy qualities.
3. Very Hot Ovens
High heat helps the crust cook rapidly and creates the characteristic:
- Blisters
- Char
- Crispness
- Chew
Frank Pepe is particularly famous for coal-fired ovens, while Sally's also maintains the coal-fired tradition.
However, one important misconception is that every New Haven pizza must be coal-fired.
That is not true.
Modern Apizza uses brick ovens and has historically used oil-fired brick ovens, while BAR uses a gas-fired brick oven. Modern says its ovens reach approximately 700°F.
So the style is bigger than one particular fuel source.
4. Irregular Shape
New Haven pizza often does not come out as a mathematically perfect circle.
A pie may be:
- Oblong
- Uneven
- Slightly stretched
- Different from one pizza to the next
This handmade appearance is part of the style.
5. Sauce Is Important
New Haven apizza can be surprisingly sauce-forward.
The tomato sauce is often:
- Bright
- Tangy
- Fresh-tasting
- Less sweet than many commercial pizza sauces
Sally's specifically describes New Haven apizza as sauce-forward.
6. Mozzarella Is Not Always Automatic
This surprises many first-time visitors.
In much of America, ordering a plain pizza generally means:
tomato sauce + mozzarella.
Historically, a New Haven tomato pie may be:
tomato sauce + grated cheese + olive oil
with mozzarella added only if requested.
Frank Pepe's Original Tomato Pie currently uses crushed Italian tomatoes, Pecorino Romano and olive oil without mozzarella. Sally's also offers a tomato sauce pie with Parmesan and no mozzarella.
Is New Haven Pizza Burnt?
No, not when properly made.
There is an important difference between:
char
and:
burning the entire pizza.
High heat creates dark spots on the exposed areas of dough.
Those spots contribute:
- Bitterness
- Smoky flavor
- Crunch
- Complexity
When balanced with:
- Sweet tomato
- Salty cheese
- Olive oil
- Chewy dough
the char becomes part of the overall flavor.
What Does New Haven Pizza Taste Like?
A classic red New Haven apizza can taste:
- Tomato-forward
- Salty
- Smoky
- Slightly bitter from the char
- Rich from olive oil and cheese
The flavor is generally more restrained than pizzas loaded with:
- Heavy cheese
- Thick sauce
- Large amounts of toppings
What Is the Texture of New Haven Pizza?
The crust is one of the main attractions.
Ideally, it combines:
- A crisp underside
- Charred edges
- A thin center
- A chewy interior
Frank Pepe describes its dough as using high hydration and double fermentation to create a light, airy and chewy interior with a crisp exterior.
Is New Haven Pizza Crispy?
Yes, but "crispy" does not fully describe it.
It can be crisp along:
- The underside
- The rim
- The blistered sections
while maintaining some chew inside the crust.
Is New Haven Pizza Thin?
Yes.
Thinness is one of the defining characteristics of the style.
That allows the crust to:
- Cook quickly
- Char rapidly
- Remain relatively light
New Haven Pizza vs. New York Pizza
They are related but clearly different styles.
| New Haven Pizza | New York Pizza |
|---|---|
| Usually more charred | Usually more evenly browned |
| Often irregularly shaped | Usually round |
| Mozzarella may not be standard on a tomato pie | Mozzarella is usually standard |
| Often ordered as whole pies | Slice culture is especially important |
| Strongly associated with apizza culture | Usually simply called pizza |
New Haven Pizza vs. Neapolitan Pizza
New Haven apizza has Italian and Neapolitan roots, but it evolved into its own American style.
Neapolitan Pizza
Traditionally has:
- Soft center
- Puffy rim
- Short high-temperature bake
- Classic Italian topping combinations
New Haven Pizza
Usually emphasizes:
- Thinner crust
- More crispness
- More pronounced char
- A longer, firmer bake
New Haven Pizza vs. Detroit-Style Pizza
| New Haven | Detroit |
|---|---|
| Thin | Thick |
| Usually irregular or round | Rectangular |
| Charred crust | Crispy cheese edge |
| Minimalist toppings common | Heavier cheese common |
New Haven Pizza vs. Chicago Deep Dish
These are nearly opposites.
New Haven pizza is:
- Thin
- Light
- Charred
Chicago deep dish is:
- Thick
- Deep
- Heavy
- Filled with large amounts of cheese and sauce
What Is a New Haven Tomato Pie?
A traditional tomato pie puts tomato at the center of the pizza.
One classic version contains:
- Dough
- Tomato sauce
- Grated hard cheese
- Olive oil
without a full layer of mozzarella.
This makes the pizza taste much more tomato-forward than a typical American cheese pizza.
What Is New Haven White Clam Pizza?
White clam pizza is one of the foods most strongly associated with New Haven.
A classic version may contain:
- Fresh clams
- Garlic
- Olive oil
- Oregano
- Grated Pecorino Romano
Frank Pepe's current White Clam Pizza follows this basic combination and is one of the restaurant's signature pies.
Does White Clam Pizza Have Tomato Sauce?
No.
It is a white pizza.
The focus is on:
- Clams
- Garlic
- Olive oil
- Cheese
Does White Clam Pizza Have Mozzarella?
Not necessarily.
At Frank Pepe, the signature version uses fresh clams, grated Pecorino Romano, garlic and oregano without a standard mozzarella layer.
Other New Haven pizzerias may prepare clam pies differently.
The Famous New Haven Pizza Spots
If you want to understand New Haven-style pizza, there are four restaurants that provide a useful introduction to the city's pizza culture.
1. Frank Pepe Pizzeria Napoletana
157 Wooster Street, New Haven, Connecticut
Frank Pepe is one of the foundational names in New Haven pizza.
Frank Pepe opened his pizzeria on Wooster Street in 1925, and the company describes itself as the original New Haven-style coal-fired apizza. The original 1925 oven survives next door in an area known as The Spot.
What Makes Pepe's Famous?
Pepe's is known for:
- Coal-fired ovens
- Thin charred crust
- Original tomato pie
- White clam pizza
What Should You Order at Frank Pepe?
If it is your first visit, the two most important pies are:
- White Clam Pizza
- Original Tomato Pie
Pepe's itself identifies those two as essential orders at the original New Haven location.
What Is Pepe's White Clam Pizza?
The current version contains:
- Fresh clams
- Pecorino Romano
- Garlic
- Oregano
It does not rely on tomato sauce or a heavy layer of mozzarella.
Why Is Pepe's Important?
It helped establish the style that would eventually make New Haven a national pizza destination.
Even as Pepe's has expanded to other locations, Wooster Street remains the historic starting point.
2. Sally's Apizza
237 Wooster Street, New Haven, Connecticut
Sally's sits only a short distance from Pepe's on Wooster Street.
Salvatore "Sally" Consiglio opened the pizzeria in 1938. The original New Haven shop continues to operate on Wooster Street.
What Makes Sally's Famous?
Sally's is particularly known for:
- Very thin crust
- Pronounced char
- Strong tomato sauce
- Coal-fired baking
- Traditional minimalist pies
Sally's describes its own New Haven apizza as handmade, coal-fired, sauce-forward, thin, crispy and chewy.
What Should You Order at Sally's?
A first visit can start with:
- Tomato Sauce Pie
- Mozzarella and Tomato Sauce Pie
- New Haven Original Clam
Sally's current menu includes all three, with the tomato sauce pie made without mozzarella and the clam pie available as a specialty apizza.
Pepe's vs. Sally's
This is one of the classic New Haven pizza debates.
Both:
- Come from Wooster Street
- Use coal-fired ovens
- Embrace heavy char
- Have decades of history
However, fans often argue over differences in:
- Sauce
- Dough
- Char
- Texture
There is no universal winner.
The best way to settle the debate is to try both.
3. Modern Apizza
874 State Street, New Haven, Connecticut
Modern is the third member of the group often treated as New Haven's classic pizza trio.
Unlike Pepe's and Sally's, it is not located on Wooster Street.
Modern sits on State Street and has developed a loyal following of its own.
Does Modern Use a Coal Oven?
No.
This is an important example of why New Haven-style pizza should not be defined exclusively by coal.
Modern uses brick ovens, and its history describes the addition of an oil-fired brick oven in 1992. The restaurant says its ovens reach approximately 700°F.
What Should You Order at Modern?
Popular starting points include:
- Plain Apizza
- Mozzarella Apizza
- Clam Apizza
- Italian Bomb
Modern's Italian Bomb currently combines bacon, sausage, pepperoni, mushroom, onion, pepper and garlic.
What Makes Modern Different?
Modern demonstrates that New Haven apizza is a regional technique and culture rather than simply "coal-fired pizza."
Its pies still emphasize:
- Thin dough
- High heat
- Brick-oven char
- Crisp texture
4. BAR
254 Crown Street, New Haven, Connecticut
BAR represents a more modern branch of the New Haven pizza family.
It combines:
- Pizza
- Beer
- Bar service
- Nightlife
under one concept.
What Makes BAR's Pizza Different?
BAR's pizza is extremely thin and is baked in a natural gas-fired brick oven rather than the coal-fired ovens associated with Pepe's and Sally's.
What Is BAR's Famous Pizza?
The pie most strongly associated with BAR is its:
mashed potato and bacon pizza.
It combines an ultra-thin crust with garlicky mashed potato, cheese and bacon, creating a pizza that sounds unusual but has become one of the city's best-known modern specialty pies.
Why Is BAR Important to New Haven Pizza?
It shows that the city's pizza culture did not stop developing after the original institutions became famous.
New Haven pizza can maintain:
- Thin crust
- High heat
- Char
while experimenting with completely different toppings.
The New Haven Pizza Holy Trinity
When pizza fans talk about New Haven's "big three" or "Holy Trinity," they generally mean:
- Frank Pepe Pizzeria Napoletana
- Sally's Apizza
- Modern Apizza
Connecticut's tourism guide explicitly highlights the three together as the city's famed Holy Trinity.
Each represents a slightly different expression of New Haven apizza.
Pepe's vs. Sally's vs. Modern
| Pizzeria | Known For | Good First Order |
|---|---|---|
| Frank Pepe | Coal-fired tradition and clam pie | White Clam Pizza |
| Sally's | Sauce-forward pies and strong char | Tomato Sauce Pie |
| Modern | Brick-oven apizza and neighborhood following | Italian Bomb or Plain Apizza |
Which New Haven Pizza Place Should You Try First?
If you have never tried the style before, Frank Pepe is the most logical historical starting point.
Then try Sally's to compare another legendary Wooster Street interpretation.
Modern gives you a chance to see how the style works outside the coal-fired Wooster Street tradition.
BAR is useful afterward because it shows how New Haven pizza evolved into a younger, more experimental format.
Can You Visit Pepe's and Sally's on the Same Trip?
Yes.
They are both located on Wooster Street, making them natural stops on the same New Haven pizza trip.
This is one reason pizza fans can compare the two restaurants so easily.
What Is Wooster Street?
Wooster Street sits within New Haven's historic Italian-American Wooster Square neighborhood.
For pizza fans, it is especially significant because it is home to both:
- Frank Pepe
- Sally's
Two of America's best-known pizzerias therefore sit only a short distance apart.
Is New Haven Really a Pizza Destination?
Yes.
People travel specifically to New Haven to compare its pizzerias.
Connecticut now actively promotes New Haven as a pizza destination, with its tourism materials describing the city as Connecticut's pizza capital and highlighting the concentration of pizzerias around the area.
Why Has New Haven Pizza Become So Famous?
Several factors have helped turn a regional pizza style into a national food destination.
Long History
The major shops have decades of history.
Pepe's dates to 1925 and Sally's to 1938.
Multiple Famous Restaurants
New Haven is not known for only one legendary pizzeria.
The competition between:
- Pepe's
- Sally's
- Modern
helps make the city more interesting for pizza travelers.
A Distinct Style
New Haven pizza looks different.
The:
- Dark char
- Thin crust
- Irregular shape
- Tomato-forward pies
make it immediately recognizable.
The White Clam Pie
The clam pie gives New Haven a signature pizza that is difficult to confuse with the standard specialties of other American pizza cities.
Pizza Rivalries
People love debating:
- Pepe's vs. Sally's
- Sally's vs. Modern
- Coal vs. oil
- Clam pie vs. tomato pie
Those arguments keep the culture alive.
Social Media and Food Tourism
Pizza rankings, review videos and food-travel content have introduced New Haven apizza to customers far beyond Connecticut.
The charred pies also look visually distinctive in:
- YouTube videos
- TikTok clips
- Instagram posts
Why Do People Debate New Haven vs. New York Pizza?
New York City has long been one of America's most famous pizza destinations.
New Haven offers an alternative built around:
- Smaller historic institutions
- More pronounced char
- A specific regional identity
- A different tomato-and-cheese balance
As New Haven has gained national attention, comparisons between the two have become increasingly common.
Is New Haven Pizza Better Than New York Pizza?
There is no objective winner.
If you prefer:
- Char
- Thin crisp crust
- Minimalist toppings
- Tomato-forward pies
you may prefer New Haven.
If you prefer:
- A classic cheese slice
- More mozzarella
- Foldable slices
- Easy slice-shop access
you may prefer New York.
Is New Haven Pizza Always Coal-Fired?
No.
This is worth repeating because it is one of the biggest misconceptions about the style.
Pepe's and Sally's are strongly associated with coal.
Modern uses a different brick-oven setup, and BAR uses gas.
Yet all four are important parts of New Haven pizza culture.
The defining characteristics are better understood as a combination of:
- Dough
- Thinness
- High heat
- Char
- Texture
- Local tradition
rather than one specific fuel source.
What Kind of Oven Makes New Haven Pizza?
Traditional shops use high-temperature brick ovens.
Depending on the restaurant, those ovens may be fueled by:
- Coal
- Oil
- Gas
The goal is to produce enough heat to:
- Set the crust quickly
- Create blistering
- Develop char
- Keep the crust thin and crisp
Why Pizza Dough Matters
You cannot create New Haven-style pizza simply by burning the edge of ordinary pizza dough.
The dough has to support the cooking method.
Important factors include:
- Hydration
- Fermentation
- Gluten development
- Dough temperature
- Stretching technique
These factors help determine whether the crust becomes:
- Crisp
- Chewy
- Airy
- Dense
Commercial Mixers for Pizza Dough
Restaurants producing dough in volume need consistent mixing.
Nishi Enterprise carries Commercial Mixers for pizzerias, bakeries, restaurants and other dough-heavy operations.
Commercial mixers can help restaurants control:
- Batch size
- Mixing time
- Dough consistency
- Production volume
Why Pizza Peels Matter
Thin pizza requires careful handling.
A pizza peel allows cooks to:
- Load pizza into the oven
- Rotate the pie
- Remove finished pizza
without reaching into the hot oven.
Nishi Enterprise carries Pizza Peels for pizzerias, bakeries and commercial kitchens.
Commercial Work Tables for Pizza Prep
Pizza restaurants need prep space for:
- Portioning dough
- Stretching crusts
- Preparing toppings
- Cutting finished pies
Nishi Enterprise carries Commercial Work Tables for restaurant prep areas.
Serving New Haven-Style Pizza
New Haven apizza is often presented simply.
The pizza itself provides most of the visual appeal through:
- Charred crust
- Irregular shape
- Bright tomato sauce
- Minimal toppings
Nishi Enterprise carries Commercial Platters for pizza, appetizers, sandwiches and shared restaurant service.
How to Do a New Haven Pizza Tour
If you want to understand the style rather than simply eat one pizza, compare several shops.
Stop 1: Frank Pepe
Try:
- White Clam Pizza
- Original Tomato Pie
Stop 2: Sally's
Try:
- Tomato Sauce Pie
- Mozzarella and Tomato Sauce Pie
Stop 3: Modern
Try:
- Plain Apizza
- Italian Bomb
Stop 4: BAR
Try:
- Mashed Potato and Bacon Pizza
Ordering different styles at each restaurant makes the comparison more interesting than ordering pepperoni four times.
What Should a First-Time Visitor Notice?
Do not focus only on the toppings.
Pay attention to:
- How thin the crust is
- How much char it has
- Whether the center stays crisp
- How chewy the rim is
- How acidic the tomato sauce tastes
- How much cheese is used
- How the oven changes the flavor
Those differences explain why pizza fans can debate restaurants that appear, at first glance, to make very similar food.
Frequently Asked Questions About New Haven Pizza
What is New Haven-style pizza?
New Haven-style pizza is a thin, high-heat pizza known for a charred crust, crisp exterior, chewy texture and sauce-forward flavor.
What is apizza?
Apizza is the traditional New Haven name for pizza.
How do you pronounce apizza?
It is pronounced approximately "ah-beetz."
Why is New Haven pizza called apizza?
The terminology reflects the southern Italian and Neapolitan heritage of New Haven's early pizza-making community.
Where did New Haven pizza originate?
The modern style is closely associated with Wooster Street in New Haven and Frank Pepe, who opened his pizzeria in 1925.
What makes New Haven pizza different?
It is known for thin dough, high-heat baking, dark char, irregular shapes, crisp and chewy texture, and restrained toppings.
Is New Haven pizza burnt?
No. Dark char is an intentional characteristic of the style when the pizza is properly baked.
Is New Haven pizza crispy?
Yes. The crust typically has a crisp exterior while retaining some chew inside.
Is New Haven pizza thin?
Yes. Thin crust is one of the style's defining characteristics.
Does New Haven pizza have mozzarella?
It can, but mozzarella is not mandatory. Traditional tomato pies may use tomato sauce and grated hard cheese without mozzarella.
Is all New Haven pizza coal-fired?
No. Pepe's and Sally's are famous for coal-fired pizza, while other important New Haven pizzerias use oil or gas-fired brick ovens.
What is New Haven white clam pizza?
White clam pizza is a New Haven specialty made with clams, garlic, olive oil, herbs and grated cheese on a thin charred crust.
Who invented New Haven pizza?
Frank Pepe is widely credited with establishing the style that became modern New Haven apizza when he opened his pizzeria in 1925.
What are the three famous New Haven pizza places?
The traditional three are Frank Pepe Pizzeria Napoletana, Sally's Apizza and Modern Apizza.
What is the New Haven pizza Holy Trinity?
The term generally refers to Pepe's, Sally's and Modern.
What is Frank Pepe famous for?
Frank Pepe is particularly famous for its coal-fired New Haven apizza and White Clam Pizza.
What is Sally's Apizza famous for?
Sally's is known for its thin charred crust, sauce-forward pizza and historic Wooster Street location.
What is Modern Apizza famous for?
Modern is known for its high-heat brick-oven apizza and specialty pies such as the Italian Bomb.
What is BAR in New Haven famous for?
BAR is especially famous for its ultra-thin mashed potato and bacon pizza.
Are Pepe's and Sally's near each other?
Yes. Both are located on Wooster Street in New Haven.
What should I order at Frank Pepe?
The White Clam Pizza and Original Tomato Pie are excellent introductions to the restaurant.
What should I order at Sally's?
The Tomato Sauce Pie is a good way to understand how important sauce and crust are to New Haven apizza.
What should I order at Modern?
The Plain Apizza shows the fundamentals, while the Italian Bomb provides a heavily topped contrast.
What should I order at BAR?
The mashed potato and bacon pizza is the restaurant's best-known specialty.
What is the difference between New Haven and New York pizza?
New Haven pizza generally has more char, a more irregular shape and a stronger tradition of minimalist tomato pies, while New York pizza is strongly associated with foldable cheese slices.
What is the difference between New Haven and Neapolitan pizza?
New Haven pizza generally has a thinner, firmer and crispier crust with more char, while traditional Neapolitan pizza tends to have a softer center and puffier rim.
Why is New Haven famous for pizza?
The city combines a distinctive regional style with multiple historic pizzerias that have developed strong national reputations.
What equipment do restaurants use to make pizza dough?
Nishi Enterprise carries Commercial Mixers for pizzerias, bakeries and high-volume restaurant dough production.
Where can restaurants buy pizza peels?
Nishi Enterprise carries Pizza Peels for loading, rotating and removing pizzas from commercial ovens.
Final Thoughts: What Is New Haven-Style Pizza?
New Haven-style pizza is one of America's most distinctive regional pizza traditions.
The easiest way to recognize it is by looking for:
- Thin crust
- Dark char
- Crisp edges
- Chewy interior
- Irregular shape
- Strong tomato flavor
- Relatively restrained cheese and toppings
Locally, it is called:
apizza, pronounced "ah-beetz."
The story begins most famously on Wooster Street with Frank Pepe, followed by Sally's, before expanding into a larger New Haven pizza culture that includes Modern and newer institutions such as BAR.
If you want to understand the city through four pizzas, try:
- Frank Pepe White Clam Pizza
- Sally's Tomato Sauce Pie
- Modern's Italian Bomb or Plain Apizza
- BAR's Mashed Potato and Bacon Pizza
Together, they show why New Haven pizza is not simply one recipe.
Pepe's highlights the historic coal-fired tradition and clam pie.
Sally's emphasizes tomato sauce, thin crust and heavy char.
Modern proves that New Haven apizza does not need a coal-fired oven to belong to the tradition.
BAR shows how the style can evolve with unusual toppings while preserving an ultra-thin, high-heat crust.
For pizzerias trying to produce consistent dough in volume, Nishi Enterprise carries Commercial Mixers for pizza and bread dough preparation.
Restaurants can also browse Nishi Enterprise's Pizza Peels for working with commercial ovens and Commercial Work Tables for dough stretching, topping and prep.
The easiest way to understand New Haven-style pizza is to think of it as pizza where the crust is just as important as the toppings: thin, chewy, crisp, aggressively charred and baked hot enough to give every pie its own imperfect shape and character.
