Information AboutApizza |
| CATEGORIES ABOUT APIZZA | |
| american pizza | |
| new england cuisine | |
| american cuisine | |
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CHARACTERISTICS Apizza has a thin crust that varies between chewy and tender, depending on the particular establishment. The default version is a "white" pizza topped with only Garlic and hard Cheese s; customers who want Tomato Sauce or Mozzarella Cheese have to ask for them explicitly. Apizza has a very dark, "scorched" crisp crust that offers a distinctive bitter flavor, which can be offset by the sweetness of tomatoes or other toppings. COOKING AND SERVING METHODS Apizza is traditionally baked in a coal- or wood-fired brick Oven . Unlike pizzas from other areas, including New York City , apizza is typically sold whole rather than by the slice. Regular pizzas cooked to be reheated and sold as slices tend to have a chewier crust, whereas apizza crust tends to be very crisp. The differences in texture are significant. NAME Use of the term "apizza" is mostly confined to the Italian-American enclaves of southern Connecticut, and is likely derived from the local Italian-American dialect. The dish is more widely known throughout the region as simply "New Haven-style pizza", as opposed to " New York-style Pizza " which remains the dominant style of pizza-making throughout the rest of New England as well as the Mid-Atlantic States . SEE ALSO
AVAILABILITY Although most commonly available in the New Haven area, apizza has begun to spread to other parts of Connecticut. It is now commonly available in the Italian American areas of Bridgeport and other shoreline communities. Apizza is also beginning to be served in areas typically not known for large Italian American populations, including also serves New Haven-style apizza, as does Apizza in Stayton, Oregon and Apizza Scholls in Portland, Oregon. REFERENCES
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