There are many different styles of pizza in Italy. Each region has their own version and pizzas differ greatly from region to region. Naples is the birthplace of Neapolitan pizza and of the Associazione Verace Pizza Napoletana (AVPN), the organization that certifies neapolitan pizzerias throughout the world..
Each Neapolitan pizza is unique The pizza is formed by hand and is cooked quickly in a wood fired oven at 900 degrees.
This creates a pizza that has the following characteristics:
A light, fluffy cornicione (crust) with a patina of crunch.
Flame blackened blisters along the cornicione (crust).
A soft, credit card thin center.
12 inches in diameter.
Made with quality ingredients imported from Italy.
One of a kind, each is its own unique work of art.
New Haven-style pizza, locally known as apizza (pronounced "a-BEETS"), is a style of Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably, Sally's Apizza, and Modern Apizza. This geographically limited pizza style has gained considerable culinary and historical importance.