New York City and Chicago may be the American cities best known for their pizza, but another city — in Connecticut, of all places — has carved out its own slice of the pie.
In New Haven, pizza fans can now bike between famous pizzerias, sleep in a pizza-themed hotel suite and even visit a museum exhibit devoted to the city’s signature food.
Just in time for National Pizza Month, historian and self-described “pizza guru” Colin Caplan has launched a new pizza crawl aboard the Elm City Party Bike, a 15-passenger pedal-powered trolley.
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The bike has operated in the city for the past nine years. Now,for the first time, it’s being used specifically for pizza tours.
Guests can choose their own pizzerias or take a guided tour with Caplan — who is also a professional tour guide, author, architect and founder of Taste New Haven — sampling similar pies from several restaurants and comparing them.
“We’re going to try cheese pizza from three or four different places, and then we’ll rate it at the end, and you can decide what’s better,” Caplan told Fox News Digital.
“It’s a great way to team build, to have the pizza together, to be outside, to frolic and have some fun.”
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The rolling pizza party is just one example of how deeply the dish has become woven into New Haven’s identity.
The Omni New Haven Hotel at Yale even offers a Pizza Suite decorated with the city’s signature food, along with gift cards to famed New Haven pizzerias Sally’s Apizza and Frank Pepe Pizzeria Napoletana — two of the spots that make up the so-called “Holy Trinity” of New Haven-style apizza; the third is Modern Apizza.
Visitors build entire trips around the city’s pie, Caplan said.
“We actually have people who are doing staycations from all over the country,” he added.
New Haven has increasingly earned a place alongside America’s better-known pizza destinations, Caplan said, set apart by its signature style, which is locally known as “apizza.” It features a thin, crispy, chewy and slightly charred crust.
“Let’s face it, New York City has always been the center of pizza in everyone’s mind,” Caplan said, noting Chicago and Detroit as runners-up. “Everyone knows about these big cities and the pizza scene. What New Haven has had to do was prove itself.”
A traditional pie in New Haven can be remarkably simple, he said, topped only with tomato sauce and some grated Pecorino Romano.
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“People are obsessed with cheese,” Caplan said. “But, I want to tell you something. The real pizza, the original pizzas — they didn’t have tons of cheese.”
In addition to its more traditional approach to cheese, the city is also known for its white clam pizza, famously associated with Frank Pepe.
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Caplan’s go-to topping, however, has an unexpectedly salty twist: anchovies.
“That little brininess, that little bit of salt, that extra protein, that flavor — it is, to me, complete,” he said.
Anchovy-topped pizza was also the original option in New Haven for diners who wanted something other than a plain pie, he said.
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Those traditions are part of what Caplan believes makes New Haven’s pizza culture worth traveling for, and it’s about more than just determining which city has the best pies.
“People are coming for pizza, but they’re seeing the culture. They’re seeing what we really have here,” he said.
“For a small city, we pack a big punch.”
