Apizza

To the unfamiliar, New Haven-style pizza might look overcooked. A fair assessment, given the wood-oven-fired pies are recognizable by their black char-covered crust. But don’t even think about sending back your Apizza (pronounced ah-BEETZ) for being overcooked, because that crispy texture is exactly what makes it special. The style originated in New Haven’s Little Italy, one of America’s more under-appreciated Italian enclaves packed with phenomenal Italian restaurants.