8 Connecticut Apizza Pies You’ll Still Be Thinking About Tomorrow
Forget everything you think you know about pizza. Because if you haven’t experienced Connecticut Apizza, you haven’t truly lived. I’m not exaggerating; there’s a distinct magic baked into every blistered crust and tangy sauce here in the Nutmeg State.
It’s a flavor profile that burrows into your memory, a texture that sets a new standard, and a culinary experience you simply can’t shake.
After countless road trips and slices, I’ve curated a list of the absolute best—eight pies that will not only satisfy your hunger but will genuinely haunt your dreams. Trust me, you’ll be thinking about these tomorrow.
1. Frank Pepe White Clam
Frank Pepe invented the white clam apizza, and nobody has topped it since. Fresh littleneck clams get shucked right before they hit the coal-fired oven, mingling with garlic, oregano, Pecorino Romano, and olive oil on that signature charred crust.
The result is briny, garlicky perfection that tastes like the sea decided to crash a pizza party. People travel from across the country just to taste this pie, and honestly, it lives up to the hype.
The crust comes out crispy with those iconic black char spots that add a smoky bite. If you only try one apizza in Connecticut, make it this one because it defines what New Haven pizza is all about.
2. Sally’s Apizza Tomato Pie
Sally’s has been slinging tomato pies on Wooster Street since 1938, and their sauce game remains unmatched. The bright, tangy tomato sauce sits atop a chewy-crispy crust with char marks that look like edible artwork.
Locals often order it half-and-half, with mozzarella on one side and just sauce on the other, so you can taste both versions in one sitting. What makes Sally’s special is how the simplicity shines through every bite.
The dough gets that perfect chew, the sauce tastes like summer tomatoes, and the oven char adds depth without overwhelming anything. This is comfort food that somehow feels fancy, and it’s been making people happy for generations.
3. Modern Apizza Clam And Clams Casino
Modern Apizza has been around since 1934, giving Pepe’s a run for its money in the clam department. Their standard clam pie offers a delicious alternative, but the real star is the Clams Casino version, loaded with bacon and peppers that add smoky, sweet notes.
The oil-fired brick oven creates a different texture than coal, resulting in a crust that’s equally addictive but with its own personality. Last summer, I watched a family debate for ten minutes whether to get the regular clam or Clams Casino.
They ended up ordering both and looked thrilled with their decision. That bacon-pepper combo elevates the briny clams into something special.
4. Zuppardi’s White Clam And Fennel Sausage Special
Zuppardi’s has been a West Haven institution since the 1930s, and their white clam pie rivals anything you’ll find in New Haven proper. They shuck the littlenecks to order, ensuring maximum freshness with every bite. But the real hometown hero is their fennel sausage special, a family recipe that’s been passed down through generations and tastes like Sunday dinner at your Italian grandmother’s house.
The fennel adds a sweet, aromatic quality that pairs beautifully with the thin crust and melted cheese. People who grew up in West Haven swear by this pie, and once you try it, you’ll understand the loyalty it inspires.
5. BAR Mashed Potato And Bacon Pie
BAR took the apizza world by storm when they decided to put mashed potatoes and bacon on pizza, and somehow it works perfectly. The creamy potatoes spread across the charred thin crust create a rich, comforting base that tastes like the best parts of breakfast and dinner had a baby.
Crispy bacon adds saltiness and crunch, making each bite ridiculously satisfying. Critics might scoff at the idea of potatoes on pizza, but one taste will convert the skeptics.
The combination sounds wild until you realize that carbs on carbs with bacon is basically a genius move. Local food writers have praised this pie for years, and it remains one of New Haven’s most talked-about creations.
6. Colony Grill Hot-Oil Bar Pie
Colony Grill serves up thin-crust bar pies that are all about that spicy hot oil finish. The pepper-infused oil gets drizzled over the top, adding heat and flavor that seeps into every bite. Order it with pepperoni or keep it plain because either way, that hot oil is what makes this pie legendary across Connecticut.
Bar pies are smaller and crispier than traditional apizza, perfect for pairing with a cold drink while catching up with friends. The hot oil tradition started decades ago and has become such a signature move that people specifically request extra drizzles.
It’s simple, spicy, and absolutely essential if you want to understand Connecticut pizza culture beyond New Haven.
7. Roseland Apizza Roseland Special
Roseland Apizza in Derby keeps things classic with their thin-crust pies, and the Roseland Special showcases their house sausage in all its glory. This is straightforward, no-nonsense apizza that locals have been ordering for years because it delivers exactly what you want.
The sausage is seasoned just right, the crust holds up beautifully, and every slice tastes like home. Sometimes the best pies are the ones that don’t try too hard to reinvent the wheel.
Roseland understands this perfectly, focusing on quality ingredients and consistent execution. Derby residents know this spot is a gem, and visitors quickly learn why it’s earned such a loyal following over the decades.
8. Domenick & Pia Classic Plain Cheese Apizza
Domenick & Pia have been serving Waterbury for decades with their old-school, slice-friendly approach to apizza. Their plain cheese pie is simple perfection, the kind that makes you realize sometimes you don’t need fancy toppings when the basics are done right.
The thin crust crisps up nicely, the cheese melts into gooey goodness, and the sauce provides just enough tang. My cousin grew up in Waterbury and still talks about getting slices here after school every Friday.
That kind of nostalgia is built into every pie they make. This is neighborhood apizza at its finest, the kind that becomes part of your personal food history and stays with you long after you’ve moved away.