Hey everyone hope you're having an amazing day. It's mark wiens, i'm in new haven connecticut, and this city is famous for two things: yale university and some of the best pizza in the united states. So today we're gon na go on a pizza tour of new haven connecticut. They have their own unique style.

They have some unique ingredients and toppings that they use for pizza and unique methods and charring. The charring looks unbelievable, so i'm gon na be hanging out with some friends and i cannot wait to share all of the pizza everything with you coming up in this video jeffrey. Oh you've got your pizza shirt on that's the right shirt for the day. Oh we're in for a treat.

This is the best pizza one of the great styles of the world. It's spelled a pizza, but it's pronounced okay. So if you're a true new haven or you say it and if you say a pizza, then everyone will know you're from somewhere else. That's good to know.

That's a real tip to know jessica, brian good morning. You guys ready for some pizza not lobster good morning. Jeffrey mary hill good morning, how are you very good you ready to eat some pizza today? Some, the full pizza team is here today and we're beginning you've heard of new york pizza, you've heard of chicago pizza, but for the true connoisseurs of pizza, some say that new haven is the ultimate pizzas of the united states, the best of the best, and so I mean that makes me even more excited. I mean, of course, i've had new york beats.

I've had chicago pizza, but this will be my first time to ever eat connecticut new haven pizza. To begin this pizza tour, we are starting off at zuparti's abits, which i believe is not actually in new haven but we're in west haven, which is just a little drive from new haven family owned and operated since 1934.. This is a legendary pizza. Spot grab me a container, escrow and then sean on counter clamps for large cool.

So is this: is this considered a thin crust, yeah a new haven, south side, yeah they're, the most um? Definitely, the way you see around the country. There are locally, some places are going to be thinner and we always skip the way. My grandfather has done everything the family they're, so nice awesome and they're, inviting us into the kitchen we're going to see as the pizzas are being made. They have a vacuum.

That's a vacuum that is awesome. First time, i've seen a a vacuum for a pizza oven. I love it this way you don't get like black soap, but you still get the cornmeal at the bottom. Look at that dough that texture of that dough is incredible.

So no otherwise the cabbage is really really tough. Um, sometimes you'll see like the people eat the hearts of it as a salad. I just can't eat meat, so escarole is a type of cabbage yeah. It actually grows in sand.

You got ta really wash it like. We have to clean everything down and wash them like three or four times very cool anthony made two different pizzas. First and just starting off with that dough. You can see the softness of it and just the handle how he handles it with care and experience.

You guys make your own sausage too yeah a couple times a week or a trimmings. It's just all pork butt, you know process it down, cut it down into strips grind it season it uh. And how long do those bake for uh that front one will probably be about 14 15 minutes the front one like a little bit less, because it's smaller all right. But that's why i made those first because they're going to take longer the sausage which should take over to cook the clam will be out in like 10 minutes and then next up he's going to start on their legendary clam pie.

Is this the big one? This is the clam. You don't want moves on this right, i mean was that garlic that goes on first nice. So these we just opened um they're, they're local, try to keep the bellies nice and cold so they're, actually all clams. These are just little necks in this region.

They're called this. You can find anything in the waters um i like the little necks um. You see a lot of cherry stones in quahogs, then they're too big it's hard to eat, especially when they get into the cohort. Little knits yeah - i don't like to cut them at all so like this is the whole plant.

It includes no cheese, so it's the dough. Then he added on some fresh garlic. A couple handfuls of fresh juicy clams local clams go on. He garnished with a little bit of chopped parsley and then finally, a sprinkle of olive oil, a squeeze of olive oil that goes directly into the oven.

I can't wait to try that and i love the way that you treat that dough with so much respect like not not over massaging it not like over doing it just gentle and that keeps the air within it too right, yeah, the more you work it, the More you're gon na the harder it's gon na, be the tougher the chair, you're re-activating, the whole point, so you want to keep preserving as much of that that air as possible and keep it cool, love it man. Thank you. Thank you. This looks amazing.

It looks good, it looks perfect and then clam's ready. So clam takes a bit less time to oh man. I guess it's like a bread, yeah, all the juices wow. All three pizzas are ready.

I i'm gon na sprint to the table. Thank you anthony. Thank you. Guys wow on thank you.

I've never been so excited to eat pizza in my life, let's start with the white and moving to the tomato right. That makes the most sense got to start with the white right yeah i know. Okay, are we doing it? I need any plates a white clam. This crust is just unbelievable and those the juiciness when you took it out of the oven.

It was just boiling. The clam juices were boiling and there's no cheese on here. So look that is not napolitan. No neoproblem will fold together.

Yes, i've connected again: oh yeah, oh wow, all the garlic yeah, the garlic, the clams, the parsley that dough is so airy mm-hmm, really really like. He babies that dough. He takes care of it and just they proof it overnight. Compared to new york, where they do fast proof, and so that accounts for some of that crunchiness, i'm trying.

Oh it's incredible: yeah, oh yeah, some people like it with lemon some people like it without guys, can you lemon me? Thank you. That's so, incredibly good. I think i prefer with the lemon i think it kind of brightens it up a little bit mm-hmm i like lemon. I like lemon yeah, the clams, a lot that salty brininess.

What's amazing about this pizza? Is that there's no tomato sauce, there's no cheese to cover up the flavor of the clams, so it really magnifies the flavor. It's like a a crunchy dough, gooey crusty pizza just focused on clams. So next up for the. What does it call it? Escoletta, a type of braised cabbage, plus the house-made sausage that they've been making, and i love the way that he just like, tore off pieces of the sausage that spacing talk about skills evenly spacing out the ingredients on there hand torn.

Oh, i forgot this one. There's no tomato sauce either right! Oh it's awesome! That's sausage! I'm gon na cap, it with some more sausage, don't judge me, but it's so nice with the braised escarole. It's just a nice balance. That's what anthony said when he was making this pizza he he waits.

He knows it's done when the on the peak of the sausage there's a little mallard reaction there, the cheese slightly caramelizing the iconic charred crust of connecticut pizza, which is just outstanding. It has a beautiful crunch and then, where the cheese meets dough has that gooeyness? You can hear it i'll hit that with some some chili flakes and those are mushrooms and sausages. This was the one that grandfather invented. So this one is your special.

Oh special you've been waiting so patiently you haven't eaten yet i think it's also awesome. I have one all three of the pizzas are just totally different, completely different flavors from the tomato base to the to the escarole to the white clam, totally unique identities of pizza. Actually, i think that all three complement each other. I don't think i could choose your favorite.

I know i like them. All very i mean definitely the the white clam is the most unique to me, but this classic is unbelievable. It's classic it's just classic! Yeah yeah! I love too mm-hmm. I'm gon na do another clam though i don't blame you.

This is not our first rodeo now that we've tried them all. I got ta have one more slice of the white clam. I'm just going to go ahead and lemonade. A few chili flakes on there.

Listen to that crunch, that is the most satisfying crust crunch and look at the way that bubbles are within there. Yeah sure i don't have diet. I have regular. How is it guys yeah yeah? Oh, it's amazing, good.

It's so good the lemon taste just it just balances it all, especially contrasting that brininess of the the fresh clams. If i sit there i'll eat more yeah, they're charred right here of that crush all the way from the outer edge all the way to the interior. It's so perfectly crispy and gooey all at the same time. I need it.

You can blame me. I just need one more. I'm gon na double hand. It tell me when you're ready.

Yes, i'm ready. I got ta have one more slice before moving on to the next place. I love how it's still family owned and operated incredibly friendly service um. Just this is a legendary historical restaurant.

Thank you so much you are awesome. That's great! I really appreciate it too. Thank you so much busy parties. Thank you.

That was incredible. The rain will not stop today, but that's not stopping us from eating pizza. Next, up on this pizza tour of new haven, we are at frank pepe since 1925. This is probably the most legendary the most well-known they invented, so many things having to do with pizza, and i can't wait to try frank pepe.

That is incredible literally the reason the kitchen has to be this size is because the paddles to fit into how how long is that 14 by 14., it's like a cave, an oven, cave 14 feet long paddles i mean you could row a boat with that they're. So long and they just enable to maneuver the pizzas all the way to the back of the massive coal-fired oven. That's a beautiful beautiful thing! This is the fresh tomato one of the best already mixed garlic. Garlic.

Look at that, it's huge, so that is the biggest pizza paddle i've ever seen in my life flaming coal ovens 1200 degrees. But then the ovens are about 600 degrees when they're firing the pizzas look at how far the stick comes back the paddle that is gorgeous. Ah, okay switch the parts three: oh man, huh literally out of the oven into a box or onto a tray and onto your table no more than 10 seconds from the oven to your table. That's incredible! Wow! Thank you very much fresh tomato pie, wow, sorry tonight, and so here it is.

This is where they started. It all frank: pepe is 1925.. They invented the white clam pie, but oh man they're, going to bring us out a fresh tomato pizza, a sausage pizza that crust that char on the crust is, it looks outstanding. Wow grab a piece all right.

My last bite take one piece to go. This is the clam pie inventor, the pepe. What a way to end the trip love you guys, cheese, white, clam, garlic, oregano. They invented the white clam pie.

We do one last uh. We shall sideways ready, go! Oh, that crushed wow that crushed the chewiness of their dough. It's really chewy, so it's just parmesan on top but yeah. I love the way the parmesan is just caramelized onto the top again the flavor of those fresh clams, the fresh garlic, the chewy crust.

But, oh, when you get the ends of the crush, though it's like a cracker so crispy, it's so smoky yeah. So this is a seasonal. When the tomatoes are in season. Look you just have to admire this.

This crust yeah look at that wow, the bottom! That's what you want in a new haven, style, fresh tomatoes, basil, mozzarella fold. You even got like a little bit of charcoaliness. It just bursts with tomato juiciness and basil, it's not too thin, but it's. It is a nice balance of gooeyness, chewiness and crispiness.

All at the same time - and the bottom is still crunchy, but then you get like, i think, like the tomatoes. Juice is actually like soaking into a little bit of the crust in the middle and making it soft the gooey, where the for the toppings meat crust. That crust is also world heritage and to me like that, would look burnt at first, but it's not it tastes, perfect, you're right, it literally is burnt, but it tastes so good and it works not even close they're stretching the the lines of what you know has Burned and not and it works, and it's so flavorful - that's an amazing pizza, yeah yeah outstanding. All right, you want to grab it next pizza.

We got it and then the last pizza that we're trying here is they call it mozzarella right, mozzarella, mozzarella, the plain mozzarella with sausage, but it also looks like no that's all sausage right, that's all sausage, or is there pepperoni on it too, an unbelievable burned truck? It's not burned that char around the outside. It's literally cracker cracker crunchy, it's so there's so much tomato on it that the cheese has turned orange. It looks dangerously tasty. Look at that.

It's a literal mosaic of pizza toppings from the front to the back, oh wow, that crushed mm-hmm. You cannot say charred enough. I think what stands out to me at frank pepe is the the chewiness yeah along with being charred and crispy. The dough is so chewy like in a beautiful it bounces back on your teeth, but you got to go for that, the back where the cheese has boiled onto the into the crust.

The tomato sauce is more sweet than tart here, oh man, but the ingredients are so fresh and so salty to perfection. Unlike any pizza, i've had anywhere else perfection since 1925., a crowd that big always tells you something it wraps around the building, the popularity, the legend just insanely, good pizza, one of the best in the world. Without a doubt, frank, pepe, remarkable pizza and just that technique. The paddle, the coal fire, the char and then finally, lastly, on this tour of new haven, abits pizza, we are going to a place, that's very locally popular.

It's called modern, abits and they're known again for their clan pie and we'll probably get one more okay. Here we go, we got a booth, a little bit yellow in here modern upbeats, since 1934, they've been in the same exact location, serving new haven pizza. We ordered the white clam and a sausage pie. Oh nice.

Thank you very much pikachu anything else. That's good enjoy. Thank you very much hot and fresh out of the oven. Two pizzas.

They look just incredible got the white clam pizza. I love how they serve some lemon wedges on top and then got the sausage pizza. Look at that char that shape the bubbliness, the melted cheese. Oh man, okay, i'm gon na start with the white clam, i'm gon na okay, i'll squeeze lime after tasting it first, but look at that crust.

Look at that char! Look at the back end of that! Oh, it's so thin roasted on the bottom, the clams, the cheese, it's more heavy on the cheese there's clams, there's that sprinkle of oregano, oh wow, immediately. You taste the burst of those clams that brininess that clam flavor the cheese. Even though it's a thick layer of cheese, it's not overpowering, it goes so well today, with that, like impressively thin crust and so crispy and so smoky. Okay, i'm gon na try it with a squeeze of lemon, oh yeah, with a lemon that even brings out the flavor that complements the clams so well.

This one is heavier on the cheese, so good, okay and next up for the sausage. That is a beautiful pizza. You can just see the the juiciness of it contrasted with the char and the crispiness big huge chunks of sausage. Oh wow, no! That's a char, oh wow, that ultra thin crust that smokiness that sausage, you taste, the i think, the fennel in that sausage, the herb the vibrancy of the tomato sauce and just like a blanket of cheese, and yet it's not.

It doesn't feel greasy. It's incredible. The beets totally different total different flavors, but so complimenting so incredibly tasty and the clan. It is amazing and unique.

I think that's straight up tomato mozza, mozzarella and sausage. That's the pizza for me. You know i do love how it's so thin, not too filling, but so much flavor, again, absolutely amazing pizza in new haven, i'm really starting to get the attractiveness, the extra layer of flavor with that new haven, char, and so that's going to completely wrap up this Tour, this pizza tour of beets, the beets tour of new haven connecticut. Without a doubt, this is a pizza paradise one of the best places again.

As i said at the beginning of this video, when you think about pizza in the united states, you typically i mean for for me as someone who's, not that experienced with pizza, i would think new york and chicago, but new haven is truly one of the ultimate And legendary pizza capitals of the united states and without a doubt i can safely say that it's some of the best pizza i've had anywhere in my life and then thinking about the places that we ate pizza in new haven. Although they were similar in their new haven style, with typically thin crust with that char, as very characteristic of new haven, each place had its own unique identity, a slight alteration, a slight difference that was really noticeable remarkable pizza, abits creations. I can tell you for sure that i am a fan of abits for life. I'll have all the places that we went in the description box below.

Thank you to all of the owners. Thank you to all of the pizza places that we went for taking such great care of us for the friendliness and for showing us the history of this amazing pizza destination. Also, i wanted to say a big shout out to colin. He runs taste of new haven.

He does pizza tours, he does food tours in new haven and he got us a reservations at a couple of the pizza restaurants. Thank you colin, and thank you very much for watching this entire pizza tour and there's going to be more videos, food videos in new haven and so be sure to watch those as well. Please give this video a thumbs up if you enjoyed it, and i would love to hear from you in the comment section below and if you're not already subscribed make sure you subscribe for lots, more food videos, and i will see you on the next video goodbye From new haven connecticut, i will see you on the next video.