Located halfway between the country’s two pizza capitals of New York and New Haven, my hometown of Stamford, Connecticut reflects the benefit of that location.
Most notably; a wider variety of styles to choose from when indulging on America’s favorite food!
Fermented longer than traditional pizza dough, New Haven style pizza, called "apizza," differs widely from the more traditional New York style.
Pronounced “ah-peetz,” or we’ll know you’re from out of town!
Always coal fired, the crust on apizza resembles a thin ciabatta more than a traditional pizza dough, the lower cooking temperatures leaving apizza crust airy and light.
While still being crispy enough to eat without folding!
A blackened bejeweling of the undercarriage and edges leaving charred evidence of the coal’s flame, and flavor bombs at the pie's edges!
With its sauce made exclusively from San Marzano tomatoes and constructed using a paucity of cheese, a New Haven slice never pulls like it’s New York brethren making New Haven style pizza THE local favorite.
And the favorite of transplanted New Yorkers!
For pie lovers seeking a more tradition slice, Stamford has no shortage of New York style pizzas with its more bread-like crust and piles of cheese.
Always hand-tossed, New York style pizza is the country’s most popular, with the good ones known for their thin crusts which get folded at the edge while eating.
Because everyone knows better than to use a knife and fork!
A Stamford original is hot oil pizza, which you can’t get in New York or New Haven, though most Stamford pizzerias now offer a hot oil variety or at-least hot oil for dipping.
Though dipping is only more evidence that you're not from around here!
When baked into a pie the hot oil infuses the crust and cheese with enough greasy heat for each bite adds to the burn. THE oil fiery enough to ensure a runny nose.
And plentiful enough to ensure greasy fingers!
With a crust borrowed from New Haven, Greek style pizza also more closely resembles focaccia than plain pizza dough, though that’s where the similarities to New Haven style end.
Baked in a shallow pan, the crust on Greek pizza is thicker than more traditional pizzas, though not as thick as Sicilian or Chicago. Still, the extra breading and residue oil make Greek pizza the only one suited for a knife and fork eating.
Though the odd cutting patterns and small pieces may tempt you to do otherwise!
Both New York and New Haven styles are considered thin crusted, so Stamford pizzerias who specialize in thin crusted pizzas mean thinner than that!
These near-cracker-thin crusts do pair well with white clam pizzas, like chowder and oyster crackers.
Though if I wasn't planning to cover the whole Stamford pizza scene, I'm not sure I see the point!
I generally set aside Monday each week to tap out my screeds making Christmas and New Year’s falling on Monday's evidence enough that the universe has heard all it needs to from me this year.
I was happy to take the hint!
Merry Christmas and Happy New Year! I'll see you in again in 2024!
