Top 12 Northeastern American Pizzas

Apizza (pronounced "ah-beets") is a popular type of pizza in New Haven, Connecticut characterized by its prolonged baking time in extremely hot coal ovens and the high moisture content of the dough. Due to these two defining characteristics, the result is a pizza with a thin, black, crispy, and charred crust that might appear to be burnt, but instead has a deliciously chewy texture and flavor. Usual toppings are sparse, including grated cheese and tomatoes or anchovies so that the pizza won't be over-sauced or over-topped, and as they are formed by hand, there is no uniform shape of these pizzas. It was invented by Frank Pepe, an Italian baker who sold two versions of Neapolitan style pizza, topped with grated cheese, garlic, oregano, olive oil, and anchovies or tomatoes. Mozzarella is considered a topping, not a base, so the customer must specifically ask for it to be included on the pizza. The word apizza is unique to New Haven, the "a" referring to an Italian dialect that is spoken in the region of Naples. Without an abundance of ingredients, one can really taste what one's eating, and maybe that is the reason why apizza is such a popular dish in Connecticut.Expand

New York-style pizza is a large, thin-crusted pizza that evolved from the classic Neapolitan-style pizza, brought to New York City by Italian immigrants during the early 1900s. The dish began with the opening of America's first pizzeria, called Lombardi's, where the owner Gennaro Lombardi served unusually large and wide pizza pies. When sliced, the pieces are also very large and wide, while the crust is crispy, yet foldable for easier consumption. Some claim that the unique texture of the crust owes much to the minerals that are only found in New York City's tap water. Traditionally, the pizza is topped with mozzarella and heavily-seasoned tomato sauce (olive oil, tomatoes, garlic, sugar, salt, oregano, crushed red pepper, basil), while the additional ingredients such as vegetables or sausage come on top of the cheese. Typical condiments for additionally topping the pizza include garlic powder, red chili pepper flakes, and oregano.Expand

Somewhat similar to a calzone, the American stromboli is a savory type of turnover filled with classic pizza ingredients: mozzarella or other types of cheese, Italian meats like salami, pepperoni, bresaola, and capocollo, and sometimes even vegetables, while the marinara sauce is served on the side, rather than baked inside with the filling. The dough can be either Italian bread dough or standard pizza dough, and before baking, the finished product is rolled into a loaf, similar to that of a jellyroll. Unlike calzone, stromboli did not originate from Italy, but supposedly from suburban Philadelphia where it was invented in the 1950s and named after one of Roberto Rossellini's movies.Expand

In the United States, Sicilian pizza denotes a thick, square-shaped dough topped with mozzarella cheese and tomato sauce. The sauce is often placed on top of the cheese in order for the crust to be well-cooked. This pizza was brought to the United States (primarily New York) by Sicilian immigrants, and it was derived from sfincione. Although sfincione doesn't contain mozzarella, Italian bakeries in NYC had access to inexpensive mozzarella so it was only logical that they began to top their sfincione with it. Nowadays, Sicilian-style pizza is popular in numerous Italian-American communities in New York, New Jersey, Michigan, Connecticut, Rhode Island, and Massachusetts.Expand

Grandma pie is an American pizza variety that differentiates itself by the crust – due to the fact that the dough isn't allowed to proof for a long time, it turns out thin and dense. The pizza is baked in metal pans, resulting in rectangular slices that are crispy on the bottom. It is typically topped with shredded mozzarella, tomato sauce, garlic, and olive oil, although there are numerous variations with added ingredients such as sausages and broccoli rabe. Grandma pie originated on Long Island at a family-run restaurant called Umberto's.Expand

Greek pizza was created by Greek immigrants in Boston, in the late 1960s. It is characterized by its thick, wettish dough, greasy cheese, and tomato sauce with a strong taste of oregano. This type of pizza is usually baked in a heavily greased pan, which results in a lacy, crisp edge and fried bottom crust. Greek ingredients such as artichokes, feta cheese, and Kalamata olives are favorable for the toppings, and although not necessary; pepperoni is also often used as a topping. As this dish does not reheat well, it is advised to consume it within the first fifteen minutes after baking.Expand

This variety of pizza is made by placing the stretched dough on the grates over hot coals, cooking it one side, flipping the dough, and topping it in reverse – cheese first, sauce second. It is then returned on the grates in order for the other side to cook and for the cheese to melt. The result is a crispy, airy, well-charred pizza with a smoky flavor. Grilled pizza can be topped with virtually any ingredient according to personal preferences. It's believed that the birthplace of grilled pizza is Al Forno in Providence, Rhode Island.Expand

Bar pizza is a traditional pizza originating from New England. This pizza variety, unlike New York or Neapolitan pizza, is smaller in size and cooked in an oily rimmed pan. It's characterized by its lacy and thin crust with burnt edges due to the fact that the dough forms a thin lip up the sides of the pan. The dough is usually made with a combination of all-purpose flour, yeast, olive oil, sugar, and salt. The pizza is topped with tomato sauce, a drizzle of olive oil, and a mixture of mozzarella and cheddar cheese that covers the whole pizza from one edge to another. If desired, it can be enriched with additional toppings such as bacon or hot peppers. It's then baked until the crust is browned and crisp and the cheese is bubbly and beginning to brown. Once done, it's cut into slices and served. This pizza style is popular in bars and restaurants across New England.Expand

Tomato pie (New Jersey-style) is a thin-crusted dish that inverts the typical pizza's "sauce on the bottom, cheese on top" formula, and it is basically pizza in reverse. Dating back to the 19th century, this dish is derived from Sicilian pizza and is typically found in Sicilian-American communities. The ingredients are mostly the same as for the regular pizza, the only difference being that the cheese in tomato pie is added first, while the tomatoes are added on top. Ideally, the crust should be thick and crispy. Although there are many varieties of tomato pie, pizza joints in Trenton, New Jersey are said to follow the most authentic recipe.Expand

Old Forge pizza is an American pizza variety originating from Old Forge in Northeast Pennsylvania. This former mining town has a unique style of pizza that's baked on rectangular metal pans, and the crust is lighter than a typical thick crust. The pizza is crispy on the bottom, while the center is chewy. A whole pizza is called a tray (not a pie), and there are no slices, only cuts. There are two varieties of Old Forge pizza – red and white. The red one has a slightly sweet tomato sauce and sometimes contains diced onions, while the toppings include a blend of cheeses such as American cheese, cheddar, and mozzarella. The white variety is stuffed (dough on top and bottom) with lots of cheese and any fillings that the customers choose, such as broccoli and spinach. No sauce is allowed inside the white pizza, and the top layer is sometimes covered in thin onion slices and herbs such as rosemary. Just don't ask for a pie because you'll probably get an apple or blueberry pie instead of pizza.Expand