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. Here at Apizza di Napoli® we adhere to the strict AVPN standards & guidlines when making our Neapolitan pizzas.
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.
Charateritics of Neapolitan Pizza
Size: Traditional Neapolitan pizzas are about 12” in size, they are meant for one person but can be shared.
Texture: Our crust is soft and pliable. We realize that most people think that pizza should be crispy. A crispy Neapolitan pizza is one that is overcooked and the ingredients can no longer shine.
The Look: A Leopard spotted crust (slightly burnt) and imperfectly round shapes are all characteristics of the true pizza. We use a balanced combination of ingredients so one does not over power another. Your pizza will not be engulfed in sauce and cheese like many “New York Style” pizzas. Our quality ingredients results in a pizza that is easily digested, and will not give you that “bloated” “stuffed” feeling.
The Taste: What can I say - the taste is exceptional, the tomato sauce tastes like tomatoes. The Cheese, we use fresh whole milk and Buffalo mozzarella which gives it a soft and creamy texture. We do not use hardened “brick” shredded mozzarella, your pizza will be slightly wet because the fresh mozzarella we use is a very moist cheese. When paired with olive oil, basil and our San Marzano tomatoes (Regina Margherita Verace STG) it is the taste of Naples Italy.
Our Famous New Haven Pizza
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.
What makes New Haven style pizza distinct is its thin crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York style pizza. Both styles in turn are close descendants of the original Neapolitan style. We are the ONLY pizzeria in SC to do New Haven pizza as the owner was born and rasied in New Haven, CT