New Haven-style pizza

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New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (/əˈbiːts(ə)/, from Neapolitan ’na pizza [na ˈpittsə], "a pizza"), 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 been favorably regarded by national critics. rdf:langString
rdf:langString New Haven-style pizza
rdf:langString New Haven-style pizza
rdf:langString New Haven-style pizza
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rdf:langString A half-tomato/half-mozzarella apizza from Sally's Apizza in New Haven, Connecticut
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rdf:langString Pizza dough, tomato sauce, pecorino romano
rdf:langString New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (/əˈbiːts(ə)/, from Neapolitan ’na pizza [na ˈpittsə], "a pizza"), 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 been favorably regarded by national critics.
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xsd:string Pizza dough,tomato sauce,pecorino romano
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