My last blog post (see here) was Part 1 of my personal challenge of Old Forge (PA) and New Haven (CT) to determine, according to me, which has the better pizza. Both Old Forge and New Haven are considered some of the best pizzas in the world.
In Part 1, I reviewed Arcaro and Genell and Revello’s in Old Forge (and one “meh” pizza in NJ). I will review two New Haven pizzas and a special Utica Tomato Pie!
New Haven-Style “Abeets” (see link)
As an aficionado of YouTube, especially pizza videos, I’ve wanted to try New Haven Style pizza. Since we were in the neighborhood, on the way back from NJ, we took a side trip to New Haven.
On my Pizza Bucket List, I have several New Haven pizzas. We were able to try Sally’s and Frank Pepe’s. Depending on what site you read or video you watch, both are considered the best in New Haven. Some have suggested that either are the “BEST IN THE WORLD!?”
What the heck is ABEETS
Previously, I’ve mentioned that my mother called just about everything with a doughy, crust base “PIZ” (pronounced PEETS). Well, there are many Nebelatans (Neapolitan-Americans) in New Haven (and Waterbury just up the road). Just as my mother, they say PIZ (again, pronounced PEETS). Their saying, “Let’s go get A PIZ!” or “Let’s go get APIZ” which sounds like “ABEETZ” which is how you pronounce APIZZA!
Sally’s APIZZA (see link)
As with many of the “best” pizzas, Sally’s has a wonderful history that started in 1938 in it’s current location in New Haven!
Initially, we sat outside, but after a walk inside, we had to eat there. Early in this blog, I used to mention if a pizzeria was “A Joint”.
If you recall “A Joint” is a memory of mine of how pizzerias used to look like “back in the day”: narrow, long, brick buildings, with booths on either side, and the oven in the back.
SALLY’S IS A JOINT! So, I had to eat inside…Covid be damned!
I attempted to get a picture of the oven, but there were many staff in the way. (one of the few places that I’ve seen like this…good for Sally’s, they must pay and treat their employees well!).
We ordered a plain Tomato Pie (no cheese…likely a mistake). The pizza was delivered on a rectangular baking tray on baking paper. It’s deep red (sauce) and tan and char crust LOOKED INCREDIBLE!
The pizza itself was almost “beyond thin” probably the thinnest pizza that I’ve eaten that wasn’t burnt. That’s no small feat by the pizzaiola! It had a nice char taste, chewy, and a crunch but not cracker crunch. They know their dough!
The coating of sauce was not too thick or thin and tasted just like tomato paste which is good for me. It means that they use high quality tomato and have little need to hide it with lots of other spice.
Unfortunately, I missed the cheese. I expected a coating of parmagian over the top of the sauce, but I was wrong. I should have ordered one with cheese. The lack of sharpness from the parmagian and the lack oil from the melted moozedell held the pizza back.
It pains me to type this, but Sally’s was good (not great). I’m certain it’s the lack of cheese, and my fault, but it is what it is. GIVES ME A REASON TO GO BACK!
Frank Pepe’s Pizzeria Napoletana (see link)
Frank Pepe’s has been in business since 1925, nearly 100 years! Holy moly!
It was also “A JOINT” on the inside! It was long and narrow with booths on both sides with the oven in the back. Whereas Sally’s was rustic, Frank’s was more modern.
The oven was a work of art! A coal fired beauty! I spoke with the manager who told me that they start stoking the coal at 6am so that the oven is ready for early lunch. The JOINT closes late, and when they return in the morning, the oven is still warm…but the stoking process starts again!
The pizza was delivered on a tin with paper just like Sally’s.
We learned from our Sally’s experience to order a Margarita. Frank’s calls it a ”Tomato Pie with Cheese”. The splotches of cheese are reminiscent of the NJ style pizza from the day before.
THANKFULLY, THIS PIZZA WAS WAY BETTER THAN THE NJ PIZZA!
Thin but more chew than Sally’s and a nice crunch at the cornicione but not hard. I really liked the crust.
The sauce was not as tomato-ee as Sally’s, but the sauce tasted more “fresh” versus Sally’s tomato paste taste. This might have resulted from the fresh basil applied in large amounts. Even though I liked Sally’s sauce, I like Frank’s more.
The cheese was a nice tasty moozedell, but again with the splotches…I DON’T LIKE SPLOTCHES OF CHEESE. IF YOU’RE GOING TO PUT CHEESE ON A PIZZA, MAKE SURE I TASTE CHEESE IN EVERY BITE!
Frank’s pizza is good (almost great). The splotches of cheese hold Frank’s back for me.
Quick Tally – Old Forge vs New Haven
Old Forge = 1 Great (Arcaro & Genell) + 1 Good (Revello’s)
New Haven = 2 Good (Sally’s and Frank’s)
Not sure if I’d score it a “win” for Old Forge over New Haven, but I’d go back to A&G!.
A Special Treat – O’Scugnizzo Pizzeria Utica, NY (see link)
On the way back from CT, on I-90, I mentioned to my wife, “You know, we’ll drive through Utica.”
She was oblivious! “Utica?” she asked, puzzled.
“Can we stop at O’Scugnizzo?” I blurted out!
Her simple exclamation “Oh…yeah!”
I’ve been to O’Scugnizzo two previous times and have written about it! The first trip, two years ago, was with my wife, and the second, last year, with my cousins. They all still talk about it. I’d go back 50 more times if it were closer!
O’SCUGNIZZO IS GREAT (upside-down) PIZZA – PERIOD. BETTER THAN OLD FORGE! BETTER THAN NEW HAVEN!
Go read the other reviews…if not, enjoy the pictures!
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