apizza

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English

English Wikipedia has an article on:
Wikipedia

Etymology

Borrowed from Neapolitan pizza (“pizza”), with the feminine definite article 'a.

Pronunciation

Noun

apizza (countable and uncountable, plural apizzas)

  1. A style of pizza endemic to New Haven, Connecticut, incorporating a thin, oblong crust, charring, oregano, and tomato sauce but only a small amount of grated parmesan cheese.
    • 2010 September 3, Palm Beach Sun, page 10:
      NICK’S New Haven Style Brick Oven APIZZA “Always “Done Well” / Reopening September 15th / Beer & Wine Bar / APIZZAS / CALZONES / GRINDERS / SALADS
    • 2014 April 8, “Dude Food: Pizza: The hungry man’s go-to”, in The Black & White, volume 52, number 8, Bethesda, Md.: Walt Whitman High School, page 12:
      Authentic apizzas are larger and more irregularly shaped than their New York relatives, and have deeply charred crusts, a result of traditional coal burning ovens.
    • 2016, The Michelin Guide: San Francisco, Bay Area & Wine Country, Michelin, →ISBN, page 256:
      And don’t sleep through the house-made pastas: pillowy ricotta gnocchi, tucked into a lemony mascarpone and artichoke sauce, are good enough to steal the apizzas’ show.
    • 2020, Richard Taylor, James Watt, Martin Dickie, Brewdog: Craft Beer for the Geeks, Mitchell Beazley, →ISBN, page 162:
      Pepe’s was founded by Frank Pepe in 1925 and they have made millions of their signature apizzas, topped with five ingredients: romano cheese, garlic, olive oil, parsley and clams.
    • 2022, Ohio On Tap, number 9, page 36:
      Saucy Brew Works brews fresh local coffee and Ohio craft beer, served best with their award-winning apizzas.
    • 2022 April, Gabby Gregory, “The Place to Be: Fantini’s New Haven Style Apizza”, in Palm City Living, volume 538, page 28:
      She ordered a New Haven classic, which also happens to be one of the most popular apizzas at Fantini’s — the white clam pizza.
    • 2022 October 11, Phillip Valys, “When’s Frank Pepe Pizzeria Napoletana opening at Plantation Walk?”, in Sun Sentinel‎, archived from the original on 11 October 2022:
      The coal-fired apizzas are baked at a super-hot 600 degrees Fahrenheit for a few minutes, yielding a pie with charred and blistered crust and cheese like molten lava.

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