Pizza: Of NYC and New Haven
I recently spent an evening in New Haven, CT. My gracious hosts took myself and JTH out for “New Haven Pizza”. When queried about what makes it distinct, one host (previous less than fond of the pizza) said it is “thin and burnt”. The other said “it is thin crust, cooked in a wood oven, you can get it with a white sauce (aka not tomato sauce) and it has weird toppings”. Oh and it is called “apizza and it has it’s own wikipedia page“. To add more credibility, NYC-foodie-blogger Brownie (from Blondie and Brownie) acknowledges being raised on New-Haven pizza.
Not wanting to be rude, I didn’t ask the obvious for someone living in NYC: how is it different from NY pizza? But after going to a fine establishment simply called “The Bar”, I have to acknowledge that it is indeed unique and that I am a fan. In the grand scheme of pizza, I would say that it _is_ indeed like NYC pizza. (Grand scheme of pizza?) We got our pizza with white sauce, cheese, mushrooms, onions, and mashed potatoes. Mashed potatoes!! Definitely a yummy combination that I have had foodie day-dreams about ever since. Thanks to my hosts and JTH.
Continuing on the pizza train, I came across a great film tribute to NYC pizza today: entitled “Naturally Risen“. It could be renamed zen and the art of pizza making but I’ll let you form your own opinion of it. ~LL
