Can New Haven's Legendary Pizza Joints Play on the National Stage? - The New York Times

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For generations, New Haven has been a pizza town.

The pies are distinct: more of a meal than the greasy, fold-up-and-go New York slices, more blue-collar than baroque California concoctions. They are a sort of American Neapolitan — chewy, charred and fresh, but with quirkier toppings than one might find on a traditional pie in Naples.

The culture is unique, too. Connecticut natives and Yale University graduates alike hold pointed opinions about which pizzeria is best. Each weekend, lines stretch down Wooster Street and through Wooster Square, as local families and tourists line up for lunch.

But in the past few years, things have begun to change. Suddenly, it seems like everyone wants to cash in on the popularity of the city’s signature dish.

“I’ve been promoting New Haven pizza for years and pushing it into people’s mouths — literally,” said Colin M. Caplan, New Haven’s unofficial pizza historian who wrote a book on the city’s pizza.

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Can New Haven's Legendary Pizza Joints Play on the National Stage? - The New York Times
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