Apizza

New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza /; from Neapolitan 'na pizza, Neapolitan: [na ˈpittsə]; lit. 'a pizza'), it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This pizza style has been favorably regarded by national critics. What makes New Haven-style pizza distinct is its thin, often oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York–style pizza, both of which are close descendants of the original Neapolitan pizza. In a New Haven-style pizzeria, a classic or "plain" pizza is a crust, oregano, tomato sauce, and a little bit of grated pecorino romano cheese. A New Haven–style pizza without extra toppings may also be called a "tomato pie". Mozzarella is considered an optional topping.

Source: Wikipedia