[STB1220]

Can someone explain "Apizza" to me? Admittedly, I'm not Italian so I'm not sure it's some sort of linguistic idiom. Almost all my life I've seen "X's pizza." It wasn't until I moved to CT that I started seeing this Apizza. But if it is an Italian thing, wouldn't more restaurants around the country spell it this way? I was grabbing a "pie" with a friend yesterday at some "Apizza" place and was told that most places just don't make slices alone. I quipped "Maybe I should try some less authentic Italian restaurants."

[Lalalally]

I think the term, though I could be wrong, is used exclusively for New Have style, which in my experience is more oblong than round like a NY pie is, and with a slightly charred outer/top crust. There used to be a place near me (over the border in NY) that called themselves "X" Apizza, and though they're no longer in business, their pies were similar in texture and appearance to Pepe's. There's also an apizza place in Stamford near bulls head, but I never tried it -- So I can't say for sure this theory of mine is correct

[Stratford, Ct. Resident]

Originally Posted by Lalalally

I think the term, though I could be wrong, is used exclusively for New Have style, which in my experience is more oblong than round like a NY pie is, and with a slightly charred outer/top crust. There used to be a place near me (over the border in NY) that called themselves "X" Apizza, and though they're no longer in business, their pies were similar in texture and appearance to Pepe's. There's also an apizza place in Stamford near bulls head, but I never tried it -- So I can't say for sure this theory of mine is correct

In CT, apizza is thin crust. It could be NY or NH style. Modern Apizza, Roseland Apizza, Zuppardi's Apizza/etc.....

[Lalalally]

Originally Posted by Stratford, Ct. Resident

In CT, apizza is thin crust. It could be NY or NH style. Modern Apizza, Roseland Apizza, Zuppardi's Apizza/etc.....

Ok thanks! So would colony be considered apizza too? (That's the thinnest of thin crust I've ever had) I like it a lot, but it doesn't remind me of either NY or NH. But I'm kind of craving it right about now though...,Hot oil stinger...

[AnonChick]

Originally Posted by Lalalally

Ok thanks! So would colony be considered apizza too? (That's the thinnest of thin crust I've ever had) I like it a lot, but it doesn't remind me of either NY or NH. But I'm kind of craving it right about now though...,Hot oil stinger...

The pizza doesn't define the name. The establishment defines the name. Places that call themselves "...Apizza" make thin-crust pizza. Some of them ALSO make sicilian pizza, which is more like a thick, fluffy dough bread, cooked in a square pan with the toppings and cut into squares. It isn't deep dish pizza though.

But - just because it makes thin crust pizza, doesn't mean the place will be called Apizza. So, "Apizza" with capital A, is just what a given particular establishment will use as part of its name. And then apizza, with a lower-case A, is the term some people use when they're looking for a pizza pie.

[Lalalally]

Originally Posted by AnonChick

The pizza doesn't define the name. The establishment defines the name. Places that call themselves "...Apizza" make thin-crust pizza. Some of them ALSO make sicilian pizza, which is more like a thick, fluffy dough bread, cooked in a square pan with the toppings and cut into squares. It isn't deep dish pizza though.

But - just because it makes thin crust pizza, doesn't mean the place will be called Apizza. So, "Apizza" with capital A, is just what a given particular establishment will use as part of its name. And then apizza, with a lower-case A, is the term some people use when they're looking for a pizza pie.

Confusing! Haha! Yes, I'm most definitely familiar with Sicilian -- I'm from Brooklyn originally, so growing up the only 2 types of slices available to us were either Sicilian or regular. A number of years ago though -- courtesy of Long Island or Queens, I can't remember which -- a new variety hit the NY market: a Grandma Slice, which is most definitely the closest to the homemade pizza I ate at Italian friends' houses when I was a kid. Very close to Sicilian, in shape in particular. (rectangular) But MUCH thinner. And in addition to cheese, it's garnished with fresh basil and fresh garlic. Our local pizzeria in New Fairfield sells it because the owner is from the Bronx. But I'm wondering if this style has hit the rest of CT yet? It's definitely my new second favorite -- bumping Sicilian to number 3 IMO: Regular NYC first choice for me, Grandma second, Sicilian 3rd.

[CLees]

Originally Posted by andthentherewere3

Exactly. Italians, former NY'ers etc. tend to assume "we" all speak the same in Ct. or New England. Not so.

Really, these articles make too many generalizations. I haven't heard of most of those terms and our families have been in New England for centuries. They certainly aren't widespread.

"Draw" is just so annoying I now pretend not know what people mean when they say it. "The what?"

My family is Irish-American and I'm a 4th generation Danburian. I grew up saying mozzarella not in the Italian way "mootz-a-dell" but in the way I perceived as the CT-non-Italian way "muhtz-a-rell". I think "mAHtz-a-rell-la sounds very California Valley girl-like.. , but what do I know? I'm just an uneducated "draw"-sayer.