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In the third edition of Pizza Bites from Eating History, Adrienne and Stephen ask a big question: Is New Haven, Connecticut, the real pizza capital of America? Tune in to explore the intense family rivalries and unique coal-fired "apizza" that put this small city on the culinary map.
In this episode:
Why New Haven produces more elite pizza per capita than any other city in America
The defining characteristics of coal-fired "apizza" (and how to properly pronounce it)
The fierce, decades-long family rivalry between Frank Pepe's and Sally's
Why a traditional New Haven plain pie often arrives without mozzarella cheese
The delicious, rule-breaking innovation behind the famous white clam pizza
