The Best Pizza In Connecticut: 120+ Spots for National Pizza Day Feb 9

An exceptionally vibrant and passionate pizza culture coupled with the May 2024 designation by the U.S. Congress of New Haven as the “Pizza Capital of the United States” makes creating a list of Connecticut’s best pizza joints a monumental task. By all accounts, there are over 1,200 pizza-making establishments that call the Nutmeg State home, which is the most pizzerias of any state per capita, as well as the most family-owned pizzerias. Pizza here is sacred. Serious. A point of pride. An area of contention. And, most of all, it’s a legacy that began exactly one hundred years ago on Wooster Street in New Haven.

Keeping all of that in mind, we offer this list that we feel represents the approximate top 10%, the very best of the best pizzerias this small but mighty state has to offer. From the legendary coal-fired ovens of New Haven’s famed apizza places to scattered hidden gems to mobile pizza trucks, this list contains “The Pizza State’s” unique takes on America’s beloved dish in multiple places throughout every county (and a bonus surprise entry at the very end!). One is a century old. A few are brand new. Most have been in business for at least a couple of generations. No matter how long they have been serving pies, each is about savoring tradition, history, and that distinct flavor profile that continues to captivate locals and visitors alike. 

Connecticut pizza enthusiasts, rejoice! Hit the road, try a slice, and let us know your favorite in the comments.

Fairfield County 

Pizza Lyfe – Westport

https://pizzalyfe.com/

Pizza Lyfe has become a cornerstone of the Connecticut pizza scene, known for their award-winning New York-style pies with a signature sourdough crust. Vote the Best Pizza in Westport for the past two years, Pizza Lyfe takes pride in their dough which is made with the highest quality grains and is fermented over multiple days to achieve the perfect flavor and texture. Customers love the classic cheese, the indulgent Truffled Mushroom, or the Calabrian Cheesesteak (described below). Every slice highlights their commitment to quality and innovation, making this place a go-to destination for pizza lovers. Their next chapter, a location in Milford, is opening in March 2025. Fan Favorite: Calabrian Cheesesteak - Shaved ribeye, Italian long hot peppers, garlic oil, Sicilian oregano, shredded mozzarella, and ricotta. 883 Post Road East, Westport.

Jordan’s Restaurant and Pizza – Norwalk

https://jordansrestaurants.com/norwalk1/index.php

Everyone always talks about New York-style, Chicago-style, or New Haven-style pizza, but don’t sleep on Greek-style pizza! Jordan’s Greek-style pizza is known for its thick doughy crust, slightly sweet sauce, and generous amounts of cheese. What separates Greek-style pizza from the rest is not only how it’s baked in a pan, but the cheese blend they use. Jordan’s cheese blend consists of mozzarella and a little bit of cheddar. The ratio of these two cheeses has to be perfect, and is a secret they’ll never tell. They found that this cheese blend allows for some amazing topping combinations, which are easily loaded on. Plus there is the added benefit of an amazing cheese pull! Fan Favorite: Greek Pizza – feta cheese, spinach, ricotta, tomato, Greek olive, and mozzarella. 369 Westport Avenue, and 252 Flax Hill Road, Norwalk. 

Grigg Street Pizza – Greenwich

https://www.griggstreetpizza.com/

Years before Dave Portnoy, Guy Fieri, and David Beckham put it in the national spotlight, Matthew Watson and Jon Corbo’s Grigg Street Pizza—located directly off Greenwich Avenue—has been a local favorite since its inception in 2020. With guests jamming out to classic rock in their subterranean space, this is no ordinary pizzeria. Naturally leavened sourdough for their light and crispy crust, homemade sauce, hand-stretched mozzarella, and fennel sausage made in house are just a few things that make this place special. Keep a look out on Instagram for creative limited-edition Thursday pizzas. Fan Favorite: Margherita Pie – house fresh mozzarella, tomato sauce, fresh basil, roasted garlic oil, and pecorino. 1 Grigg Street, Greenwich.

Fortina – Stamford

https://fortinapizza.com/

Fortina's wood-fired pizzas feature a classic thin crust perfect for showcasing bold and creative toppings. From the timeless Margherita and Famous Ray's to crowd-pleasers like the Tenderoni with pepperoni and Calabrian chili-honey, or the indulgent LB, layered with burrata and black truffle, these pies are a must-try. Fan Favorite: The LB - burrata, robiolina, parmesan, and black truffle. 120 Washington Blvd, Stamford.

Magic 5 Pie Co. – Norwalk

https://magic5pieco.com/

The owners of this pizza bar have been perfecting their craft for three years and they still have plenty of new tricks up their sleeves. The creative minds behind the menus at El Segundo and The Spread bring unique offerings loaded with toppings to this place, which is definitely not a run-of-the-mill pizzeria. Their gluten-free cauliflower crust is considered the best around. With new specials every week, guests have no trouble finding something new to try. Rumor has it Sicilian pies are in the works. They have a mobile pizza oven for special events and offer a kids’ pizza-making class. Fan Favorite: Lil Guy – tomato sauce, pepperoni, mozzarella, hot oil, and truffle honey. 230 East Avenue, Norwalk.

SoNo Wood Fired – South Norwalk

https://sonowf.com/

Owner and pizza-maker Besar Kaba brings Naples to Fairfield County with this spot, serving authentic Neapolitan-style pizzas that are cooked in a 100% wood-fired oven. Kaba uses only 00 flour imported from Naples, making his dough via the old-world traditional fermentation process and high hydration which was and still is true to the art of classic Neapolitan pizza. Once cooked, the result is a crisp crust with perfect char and light puffy chewiness. SoNo is all about good ingredients: local produce is sourced and used when available, and the sausage and spicy chili honey are made in house. On the menu are a half dozen red and a half dozen white specialty pies with “punny” names, but guests are encouraged to create their own. The space is industrial chic, with wood tables and chairs, retro lighting, and fun pizza-inspired art on the walls. Fan Favorite: In Do Thyme – white with smoked bacon, caramelized onion, fior di latte fresh mozzarella, honey drizzle, and fresh thyme. 59 North Main Street, South Norwalk.

Bar Rosina’s – Greenwich

https://barrosinas.com/

The folks running Rosina’s strive to source the highest quality ingredients available at all times, using local vegetables when possible, and importing Italian cheeses and tomatoes. The pies here are New York-style, thin and crispy, made in a PizzaMaster electric oven. There are ten different pizzas offered daily on a rotating basis in this lively location with a brasserie feel. They also won “Restaurant of the Year” in the 2024 CRAzies Awards. Fan Favorite: Mortadella - pistachio, burrata, and ricotta. 230 Mill Street, Greenwich.

Brewport Brewing Co. – Bridgeport

https://brewportct.com/index.php

Brewport’s building was originally built as the distribution center for the county’s out-of-town newspapers. The owners have salvaged much of the old building’s woodwork, including the newspaper folding tables, for the restaurant. Menus are even displayed in old newspaper vending machines. Their 10,000-lb. American-made gas-fired brick oven brings over 700 degrees of thin crust pizza power to each bite. Fan Favorite: The Barrett – Korean BBQ pulled pork and kimchi. 225 South Frontage Road, Bridgeport.

Coalhouse Pizza – Stamford

https://www.coalhousepizza.com/

They start with a Neapolitan dough recipe that offers a light, airy structure and a distinctively complex, slightly tangy taste. They bake it in a wood stone oven that is capable of burning coal, gas, or wood, or all at the same time, and is able to reach temperatures in excess of 1000 degrees. This intense heat locks in all the natural flavors of their pizza toppings and gives their pies a thin layer of charred crispness with an interior that is moist and cloudlike. They even make their own mozzarella here. Fan Favorite: Favorite Things – garlic pesto, mozzarella, aged parmesan, ricotta, prosciutto, and rosemary. 85 High Ridge Road, Stamford.

Coals Pizza – Norwalk

https://coalspizza.com/

The main item on this restaurant’s menu is the grilled pizza which has been featured on social media, television, radio and in national print for its unique texture, sweetly roasted tomatoes, imported cheeses, and ever-changing seasonal toppings. Those grill marks are gorgeous, too. Fan Favorite: Must Have – fresh mozzarella, ricotta, pecorino romano, and vin cotto. 9 Wall Street, Norwalk.

Colony Grill – Stamford (plus 3 other CT locations)

https://colonygrill.com/

This tavern opened in 1935 in an Irish-immigrant neighborhood in Stamford. Despite its name, these days pizza is their only menu offering, with people flocking to the original spot or one of its several additional locations not only in Connecticut but along the east coast. The menu is simple: pizza, salad pizza, or breakfast pizza, all served on their legendary thin crust. Their signature hot oil infuses each bite with a spicy, tangy, hot flavor boost. They also have a pizza truck available for booking. Fan Favorite: The Original Hot Oil Bar Pie – mozzarella and hot oil. 172 Myrtle Avenue, Stamford (plus 3 other CT locations).

Crust Issues – Norwalk

https://www.instagram.com/crustissues203/

Crispy-bottomed, cheesy-edged rectangular pan pizza is what restauranteur John Nealon is serving at this casual spot with a tongue-in-cheek name located in a strip mall. The dough is fermented for 36 hours, and is made without oil, which adds to its melt-in-your-mouth airiness. Best of all? Most pizzas here cost less than $20. Fan Favorite: Sweet Potato Pie – sweet potato mash, spicy maple syrup, marshmallow, and bacon. 60 Connecticut Avenue, Norwalk.

Dante’s Pizza – New Canaan

https://www.dantespizzact.com/

Chef Dante Mirafiore grew up making pizza in his father’s Bridgeport pizzeria. He opened this place in 2017 in Pine Street Concessions and has developed a loyal following since. The straightforward pizza-centric menu and barely-there online presence proves that the wood-fired pizza here is the point. The Neapolitan-style dough is light and crispy with charred edges and the sauce is distinctively delicious. Fan Favorite: Bee Sting – tomato sauce, mozzarella, spicy salami, cherry peppers, and hot honey. 75 Pine Street, New Canaan.

Dave’s Planet Pizza – Norwalk

https://www.planetpizza.com/norwalk-ct/l5

Fairfield County’s leading family-owned pizzeria group has eight locations in the state, plus a truck known as “Dave’s Mobile Planet Pizza” which is available for private events. Planet’s founders Joe, Mike, and Frank Rocco grew up working in their father’s Bronx, New York pizzeria, so pizza is in their genes. Craftsmanship is key to making their pies special, and that includes a 100% whole milk Wisconsin mozzarella made from a proprietary recipe and aged for a minimum of twenty-eight days. Pan pizza, classic-style, whole wheat thin crust, cauliflower crust, and single slices are available. Fan Favorite: Planet Pizzazz – pepperoni, bacon, sausage, onion, and garlic. 607 Main Avenue, Norwalk.

Good Old Days Pizza and Cocktail Den – Newtown

https://www.goodolddayspizza.com/

Two types of pizza are on the menu at this basement (or as they like to say “dungeon”) spot. Their 14-inch “thin and crispy” pies are classic bar-style pizzas cooked in a black steel pan with an olive oil crust. Their “square pies” are a thick hybrid of Sicilian/Detroit/grandma- style with a crunchy olive oil cheese crust and brightly acidic tomato-forward sauce. The menu of innovative flavor combinations with creative names changes weekly and the vibe is eclectically cool. Fan Favorite: Bikini Bod – mozzarella, basil, rosemary, sesame seed crust, ricotta, and house-made hot honey (which is also available for purchase). 19 Main Street, Newtown. 

Jennie’s – Monroe

https://www.jenniespizzeria.com/

Founded in 1935, Jennie’s is Fairfield County’s oldest pizzeria. Three generations of the DeSimone family have run it since, using old country recipes for their secret tomato sauce and handcrafted freshly made dough. Classic and specialty pizzas, gluten-free crust, cauliflower crust, and pizza by the slice are all offered here, as well as an always inventive pizza of the month. Fan Favorite: Pop’s Hot Oil Dirty Pie – red pie with grated cheese, freshly ground black pepper, oregano, crushed hot pepper, fresh garlic, and Pop’s Hot Oil. 380 Monroe Turnpike, Monroe.

Joe’s Pizza – New Canaan

https://joespizzanewcanaan.com/

Opened in 1967 by Neapolitan Joe Colella and his wife Nunzia, this was the first pizzeria in New Canaan. More than fifty years later, the Colella family is still running the business, making their delicious food items from scratch, including the meatball recipe Nunzia brought with her from Italy. Regular, pan-style, and gluten-free crust options are available. Fan Favorite: Joe’s Special Pizza – green peppers, onion, mushroom, olive, pepperoni, meatball, bacon, and house-made fennel sausage. 23 Locust Avenue, New Canaan.

Letizia’s Pizza – Norwalk

https://letiziaspizza.com/

Third-generation pizza makers carry on the family tradition started in 1937 by Joe Letizia at this eatery. Here, the medium-thin Neapolitan-style crust is baked on a screen, then further toughened on the oven's brick floor, creating a more pliable than brittle pie, with a full earthy taste. They’ve been voted “Best Pizza” in the Best of the Gold Coast for four consecutive years. Customers can order their pies well done, crispy, regular, undercooked, or “Aunt Mary Style” which is dusted with black pepper and garlic powder. Fan Favorite: Garbage – meatball, sausage, pepperoni, mushroom, peppers, onion, and anchovy. 666 Main Avenue, Norwalk.

Locali – New Canaan

https://www.localipizzabar.com/new-canaan-ct

A warm and cozy interior designed with organic materials, Locali possesses a welcoming atmosphere in which they serve down-home cooking. The dozen or so Neapolitan-style artisanal pies feature unique and innovative flavor combinations. Fan Favorite: French Onion – brie, smoked mozzarella, pecorino, caramelized onion, thyme, and balsamic glaze. 32c Forest Street, New Canaan.

Outpost Pizza- Stamford, Westport

www.outpostpizza.com

This father and son business was established in 2004 featuring crispy, thin crust pizza with a SECRET sauce originating from Brooklyn, NY that dates back more than 40 years. 

Parlor – Wilton, Darien

https://parlorwilton.com/

Here, the dough recipe follows the Naples style, but is made with their unique blend of flours and a longer fermentation time. Specialty pizzas are topped with seasonal ingredients, and vegan and gluten-free options are available. Fan Favorite: Butternut Soppressata Pie – fontina, soppressata, smoked butternut, garlic, red onion, fresh mozzarella, and parmesan. 5 River Road, Wilton, and 1020 Post Road, Darien.

Riko’s- Stamford (plus 5 other CT locations)

https://www.rikospizza.com/

Founded in Stamford in 2011, Riko’s is a franchise concept famous for super thin crust tavern-style pizza and local neighborhood atmosphere.  A dozen signature pies dot the menu, but customers can create their own combinations as well. Fan Favorite: Hot Oil – classic cheese pizza topped with their spicy house-made hot oil that is made with stinger peppers. 2010 West Main Street, Stamford (plus 5 other CT locations). 

New Haven County

Strega – Milford

https://stregarestaurants.com/

Strega offers a truly original Neapolitan-style pizza, handcrafted and served with authenticity and excellence in mind. The true secret of their pizza is the quality of the ingredients combined with the passion and skill of the pizzaiolo, which ensures an exceptional pizza every time. These simple, fresh ingredients are combined to create a savory experience that cannot be outdone. A quick passage through the ideal oven temperature ensures a consistent product that leaves the palate craving more. Within seconds of exposure to the oven heat, the crust begins to cook while the ingredients merge to create an aromatic and flavorful pie. Fan Favorite: Amatriciana – amatriciana sauce made from Vesuvian cherry tomato, guanciale, pancetta, and black pepper, then topped with fresh fior di latte and pecorino romano. 9 River Street, Milford.

Cast Iron Chef Pizza – Seymour

https://castironchefpizza.com/

Cast Iron is celebrated for its perfectly crispy golden brown crust that’s thin yet sturdy enough to hold toppings without bending. The high heat from the cast iron pans creates a slight char and crunch on the bottom, reminiscent of brick oven pizza. The thin crust stays light and airy, offering a delightful contrast to the rich, bubbly cheese and vibrant, caramelized toppings. This style of pizza excels in delivering bold, concentrated flavors as the crust and ingredients cook evenly and intensely. It is particularly beloved for its blend of convenience, versatility, and the perfect combination of crunch and chew in the crust. Fan favorite: The Klarides Village – spicy long hot peppers, chicken cutlet, crushed tomato, fresh garlic, ricotta, and mozzarella. 15 Klarides Village Drive, Seymour.

Da Legna x NOLO – New Haven

https://jet2nolo.com/

Da Legna is far more than just a New Haven pizza joint. Over the last twelve years they have been making a lasting impression amongst the locals, while even drawing national attention. Owner Derek Bacon showcased one of their most popular pizzas, the Honeypot, on Food Network's debut season of Guy Fieri's Best Bite in Town. Their tangy sourdough recipe's crispy yet chewy crust structure has been maturing since the late ‘90s, hand-rolled right on State Street. Guests can watch the artisans cook wood-fired pizzas in two imported brick ovens center stage from plush velvet booths or front row from their infamous CharBar. Being known for putting the cool in pizza, Da Legna x NOLO offers their guests special events, live music, late night happy hours with DJs, and genuine New Haven hospitality. Fan Favorite: Honeypot – San Marzano tomato, sliced hot peppers, onion, mozzarella, soppressata, and truffle honey. 687 State Street, New Haven.

Char and Lemon – Oxford

https://www.charandlemon.com/

The pizza at Char and Lemon is a love story of flavor. The rich smokiness of their charred crust meets the vibrant pop of lemon, setting the tone for a menu full of bold, inspired flavors. Their modern approach to Neapolitan red and white pies is elevated by the use of locally sourced ingredients and a commitment to making everything from scratch. Every pie is cooked to perfection in their dueling wood-burning ovens, delivering the perfect balance of flavor and texture. With an open kitchen at the heart of the restaurant, guests can watch the magic unfold. Fan Favorite: Char and Lemon – bufala mozzarella, mascarpone, lemon, and arugula. 302 Center Rock Green, Oxford, and a Guilford location (coming Spring 2025).

Tipsy Tomato Bar and Pizzeria – Derby

https://www.tipsytomatopizzeria.com/

Tipsy Tomato specializes in New Haven-style thin crust pizza. They are especially known for their specialty pizzas such as the Baked Stuffed Shrimp Pizza made with Ritz Crackers and crabmeat stuffing, which won an award with local pizza experts The Pizza Gavones. Another customer favorite is the Cheeseburger Pizza, which tastes like a Big Mac. Gluten-free and cauliflower crusts are available. Fan Favorite: Loaded Mashed Potato Pizza – garlic mashed potato, bacon, cheddar, mozzarella, green onion, and sour cream drizzle. 656 New Haven Avenue, Derby.

Zois Pizza – Seymour

https://www.zoispizza.com/

A staple since 1970, Zois (the Greek word for “life”) is celebrating fifty-five years of crafting delicious Greek-style pizza with a thick crust that is light and airy but still has great crunch. In addition to traditional toppings, Zois is known for its wide variety of vegan toppings, satisfying every palate. Over five decades of quality and innovation are found in every slice. Gluten-free options and thin crust are also available at this family-owned, family-friendly spot. Fan Favorite: Greek – mozzarella, fresh tomato, spinach, feta, garlic, and oregano. 48 Main Street, Seymour.

Atticus Market – New Haven

https://atticusnhv.com/

This East Rock location serves electric oven fired “New Haven-ish” sourdough pizza made with regional whole grains and other locally grown seasonal toppings. Whole pizzas and individual slices are offered only on Thursday, Friday, and Saturday nights, and the menu is ever-changing. Order online and quickly – they tend to sell out. Favorite: White Potato Pie – stracciatella, thinly sliced Yukon Gold potato, onion, pecorino, and black pepper. 771 Orange Street, New Haven. 

Bar – New Haven

https://www.barnightclub.com/

It’s a bar. It’s a nightclub. It’s a pizzeria. It’s a brewery. Located in the center of town, Bar is always hopping. Part of the reason is that they’ve taken New Haven-style thin crust to another level by first hand stretching the dough then running a rolling pin over it to get it razor thin. Amazingly it still holds up both in flavor and texture, and as a vehicle for Bar’s unique and often copied toppings. Fan Favorite: Mashed Potato and Bacon – mozzarella, hand-mashed potato, and brick oven-cooked bacon. 254 Crown Street, New Haven.

Bobby’s Apizza – North Branford

https://www.bobbysapizza.com/

This family-owned pizzeria has been a North Haven tradition since 1969. Their innovative combinations are made with the freshest ingredients possible, including locally sourced seasonal produce when available. They also make their own cheese blend using only the finest Wisconsin cheeses. Fan Favorite: Bobby’s Mac and Cheese – ziti, cheddar cheese sauce, and bacon. 1181 Foxon Road, North Branford.

Brick Oven Pizza – New Haven

https://newhavenbrickovenpizza.com/

The wood-fired brick oven this small downtown spot is named for helps produce its hallmark crispy-on-the-outside, chewy-on-the-inside thin crust. That flame-licked crust, zippy sauce, and gooey, stretchy cheese all make it a favorite among locals, college students, and tourists alike. Outside seating, giant slices, and late-night hours certainly help. Fan Favorite: “Bad” Chad Dawson – sausage, meatball, pepperoni, turkey, ham, salami, and bacon. 122 Howe Street, New Haven.

Bufalina – Guilford

https://www.bufalinact.com/

Melissa Pellegrino and Matt Scialabba traveled to Italy where they fell in love with the “Bufalina,” a traditional Neapolitan wood-fired pizza topped with water buffalo mozzarella. They bring the Italian techniques and flavors they learned to their shoreline restaurant serving chewy, charred, blistering pies that taste like Italy in summer. Fan Favorite: Bufalina – buffalo mozzarella, San Marzano tomato, and basil oil drizzle. 1070 Boston Post Road, Guilford.

Cheshire Pizza and Ale – Cheshire

https://www.cheshirepizza.com/

This restaurant and bar was started forty years ago by Greek immigrants whose main desire was to share philoxenia, acts of hospitality and love. Their children have since taken over the business, but the Greek-style pizza recipe has remained the same. With dozens of toppings to choose from, and several cleverly-named specialty pies, guests are sure to find something that makes them feel like part of the family. Note that the entrance is in the back of the building. Fan favorite: Notorious F.I.G. – white with fig preserves, goat cheese, arugula, bacon, balsamic reduction, and mozzarella. 133 Highland Avenue, Cheshire.

Christos Restaurant and Bar – Wallingford

https://www.facebook.com/ChristosWLFD/

Owner Christos Constanti comes from generations of restauranteurs including his parents who owned a pizzeria in Prospect, and his brothers, who also own pizza places in the area. New Haven-style apizza cooked in a brick oven is the specialty here, but grandma- and Detroit-style crusts are also on the menu. Fan Favorite: Roman Pie – white pie with mozzarella, pecorino romano, grilled chicken, romaine, shaved parmesan, and Caesar dressing. 552 North Colony Road, Wallingford.

Dominick & Pia Downtown Pizzeria – Waterbury

https://www.domenickpiadowntownpizzeria.com/

This old-school, family-owned hole-in-the-wall has been slinging pies for almost sixty years. The menu is basic – classic cheese or create-your-own pizza with just the typical toppings. Their slightly thick yet airy crust, subtly sweet sauce, and whole milk mozzarella doesn’t need much else. They sell individual slices as well. Fan Favorite: Cheese Pizza. 3 Brook Street, Waterbury.

Dominic’s and Vinnie’s – Middlebury, Waterbury

https://www.domenicsandvinniespizza.com/

Pizza has been the passion at this pizza-only place since 1949. Why do they serve only pizza? Because that’s what they do best, and they want to focus on serving the freshest, most delicious pizza imaginable. Their ovens cook at 650 degrees, giving their delightfully chewy crust that char that Connecticut pizza is famous for. With a nod to their founder’s Italian ancestors, they serve their pizzas in a paper bag, which is both less wasteful and keeps their pies fresher and crispier longer than the ubiquitous cardboard box. In business for seventy-five years and still going strong, their three locations have all won “Best Pizza” awards in their local communities. Fan Favorite: Red pizza with sausage, pepperoni, and mozzarella. 1625 Straits Turnpike, Middlebury, and 505 Wolcott Street, Waterbury. 

Ernie’s Pizzeria – New Haven

https://www.facebook.com/ErniesPizza/

It’s all about family and consistency at Ernie’s. Owner Pasquale DeRiso’s father Ernesto “Ernie” opened this pizzeria in 1971, and with very rare exception, only the two of them have made the pizzas here ever since. Having come from Amalfi, Ernie learned pizza in New Haven, and the gas-fired pies here are a delicious hybrid of the two – crispy, chewy, and cheesy. Fan Favorite: Ernie’s Special – mozzarella, sausage, and mushroom. 1279 Whalley Avenue, New Haven.

Est Est Est Pizza – New Haven

https://estpizza.com/

This pizzeria has been open on the corner of Chapel and Park since 1973. Its brick walls and wooden furnishings provide a cozy atmosphere in which to devour their fluffy inside, crispy outside pizzas. They retrofitted a decommissioned fire rescue truck with a 4,000-lb. brick oven imported from Italy to bring their unique pizza experience to private events. Fan Favorite: Est Est Pizza – grilled chicken, beef bacon, ranch dressing, gorgonzola, and mozzarella. 1176 Chapel Street, New Haven. 

Fire Engine Pizza Company – Shelton, Bridgeport

https://thefireenginepizzaco.com/shelton/index.php

Built using reclaimed barn wood, hickory floors, and artifacts donated from local fire departments, Fire Engine offers classic combinations with a modern twist at two locations. The pizzas are cooked in a vintage fire engine that has been converted into a brick oven. The theme and atmosphere make it a perfect place to bring the family. Fan Favorite: Loaded Mashed Potato – garlic mashed potato, scallion, bacon, caramelized onion, mozzarella, and cheddar. 768 Bridgeport Avenue, Shelton, and 2914 Fairfield Avenue, Bridgeport. 

Frisco’s Pizza – New Haven

https://www.instagram.com/accounts/login/?next=%2Ffriscospizza%2F&source=omni_redirect

Locals who know call this place New Haven’s hidden gem. Their thin crust pizzas are cooked in a gas oven, yet still boast great crispness and char. The tomato sauce is both sweet and spicy, and they are very generous with their toppings. Owner John Frisco is known for his love of animals; his pizza fundraisers have raised over $150,000 for animal causes since he has been open, and visiting dogs get a free meatball. Fan Favorite: Frisco Special – mushroom, peppers, onion, pepperoni, bacon, and sausage. 345 Forbes Avenue, New Haven.

Fuoco Coal Fired Apizza – Cheshire

https://fuocoapizza.com/

One long banquette makes up the eating area on one side of this small eatery, while the ordering and cooking (in a coal-fired oven) take up the other side. Thin crust with great char, this is New Haven-style pie outside of New Haven proper. Fan Favorite: Money Hots Pie – pecorino, mozzarella, long hot peppers, hot cherry peppers, pepperoni, garlic, hot honey drizzle, and sausage. 461 West Main Street, Cheshire. 

Gioia – New Haven

https://www.gioianewhaven.com/

This restaurant, which means “joy” in Italian, has been making headlines since opening on Wooster Street in the fall of 2023. Cutely named “Wooster Squares” put a spin on the classic grandma-style pizza, while paying homage to New Haven’s iconic Italian neighborhood. Enjoy whole pies in the restaurant or on the rooftop, or grab slices or whole pies to go from their gelato window. Notably, this partnership between Avi Szapiro (Roia) and Tim Cabral (Ordinary) won the 2024 CRAzies award for “Restaurant Newcomer.” Fan Favorite: Sausage – sausage, broccolini, tomato, and chili. 150 Wooster Street, New Haven. 

Grand Apizza – Madison, Guilford

https://www.grandapizza.com/

Founder Frederick Nuzzo, a WWII fighter pilot, started making pizza in 1948 by working for his brother Nicholas, who owned Modern Apizza in New Haven, CT.  In 1955, after nearly a decade working alongside his brother, Fred opened the doors to his own Grand Apizza in a Fair Haven, CT neighborhood. Today Mike Nuzzo continues to carry on his father’s legacy by owning and operating three successful locations with his own sons, still using his father’s original recipes. Fan Favorite: Seafood Lover’s Delight Pizza – red or white with mozzarella, clam, crab, and shrimp. 734 Boston Post Road, Madison, and 381 Boston Post Road, Guilford.

Haven Pizzeria Napoletana – Prospect

https://www.havenpizzerianapoletana.com/

Wood-fired brick oven pizzas are the star of the show at this cozy and inviting Prospect pizzeria. From classic cheese to unique specialty pizzas, all are crafted with fresh, flavorful ingredients and a dedication to quality. The crust is thin and crispy, while the sauce is thick and rich. Fan Favorite: Asparagus and Caramelized Onion – white with mozzarella, asparagus, caramelized onion, and lemon. 22 Union City Road, Prospect.

The Hub Wood Burning Pizza Bar – Naugatuck

https://www.thehubpizzabar.com/

The Hub is a cozy, laid-back spot in downtown Naugatuck where great food meets good vibes. Their wood burning oven is the heart of their kitchen, creating irresistibly crispy and charred wings and pizzas that are a true game changer. Check their social media for unique weekly special pizza combos. Fan Favorite: The Goat – oven-roasted Brussels sprouts, bacon, goat cheese, mozzarella, and honey drizzle. 72 Church Street, Naugatuck. 

John and Maria’s Pizzeria – East Haven

http://www.johnandmariaspizza.com/

The owners’ Neapolitan heritage shines through at this pizzeria where the traditional cooking style reflects a southern Italian influence. Specialty, make-your-own, and gluten-free pizzas are available to enjoy both inside and on their spacious outdoor patio. Fan Favorite: Popular – mozzarella, bacon, and onion. 280 Foxon Road, East Haven.

The Little Rendezvous – Meriden

https://thelittlevous.com/

In 1938, the owners of a small bread bakery started making pizzas on Pratt Street, and in 1946, the business was sold and became The Little Rendezvous. Today its seventh owner Steve Chehotsky, who has worked at the business on and off since he was a teenager, continues to use the 120-year-old coal-fired brick oven to put out consistently magical thin crust pizzas daily. Loyalists consider it the best pizza around. Double-crust and gluten-free options are available. Fan Favorite: House Special – sausage, peppers, and onion. 256 Pratt Street, Meriden. 

Luna Woodfired Pizza – Naugatuck

https://lunawoodfiredpizza.com/

Catering primarily to the take-out crowd, this space off Route 8 is mostly taken up by stacks of wood and pizza boxes. The thin crust gets nicely charred and crispy from the wood-fired oven, and they really nail the balance of sauce, cheese, and toppings. Detroit-style and cauliflower options are available. Fan Favorite: The Bentley Buffalo Chicken – white pie with mozzarella, pecorino, cheddar, Buffalo chicken, and bleu cheese drizzle. 384 North Main Street, Naugatuck.

Mangia Apizza – North Haven

https://www.mangiaapizza.com/

While the thin crust is crisp and chewy, the slightly sweet tomato sauce is the star at this unassuming spot just off I-91. Mangia’s co-owners have plenty of experience in New Haven-style pies - John Mongillo III worked for twenty years at Sally’s, and Steve Galluzzi worked at both Pepe’s and Modern; they met working together at Capone’s Pizza Bar in Branford. Fan Favorite: Mangia Special – mozzarella, pepperoni, sausage, bacon, mushroom, onion, and peppers. 244 Quinnipiac Avenue, North Haven.

Mike’s Apizza – West Haven

https://www.mikesapizzarestaurant.com/

This family-owned restaurant has been in operation at its current location for over thirty years, but the Mike’s tradition started in West Haven in the 1940s when Michele “Mike” Buonocore emigrated here from Salerno, Italy. His son, Frank “Butch” ran it for decades until his recent passing last November. Today, grandson Mike carries on the family business, serving pies with a crunchy thin crust and sweet tangy sauce in an old-school pizzeria atmosphere. Fan Favorite: Shrimp Casino – white with shrimp, peppers, bacon, and garlic. 11 Campbell Avenue, West Haven.

Modern Apizza – New Haven

https://www.modernapizza.com/

Also in the holy trinity of historic New Haven pizzerias, Modern’s story dates back to 1934. Vintage images line the walls of this otherwise unadorned restaurant, where loyal customers sitting in spacious booths can gaze into the kitchen to see pizzas sliding in and out of the oil-fired brick oven. With temperatures hitting 700 degrees, those ovens help create a unique char on each pie. Fan Favorite: White Clam – mozzarella, clam, and “just a touch of the right spices.” 874 State Street, New Haven. 

Olde World Brick Oven Apizza – North Haven

https://www.oldeworldapizza.com/

Established in 1995, Olde World has twice come in first place in the Hamden/North Haven Pizza Expo by serving up its own version of New Haven-style brick oven pizza. All their pizzas, red or white, have a mozzarella base dusted with spices. The menu offers traditional combinations alongside specialty pies, and gluten-free and whole wheat crust are available. Mostly a take-out place, there are only a few tables inside. Fan Favorite: Italian Combo – sausage, bacon, pepperoni, mushroom, peppers, onion, and garlic. 1957 Whitney Avenue, North Haven.

One6Three – New Haven

https://www.one6threect.com/

This small family-owned joint in East Rock has a copper bar and just a few red oak tables, all with a view of the wood-fired oven. Their goal is interpretation - putting a surprisingly bold twist on New Haven classic pizzas and giving them clever, fun names. Seasonal specials and gluten-free options offered. Fan Favorite: Fungus Among Us – sautéed mushroom, wood-fired roasted garlic, herbed ricotta, mozzarella, and truffle oil. 163 Foster Street, New Haven.

Oxford Pizza Palace – Oxford

http://www.oxford.pizza/

The heavy-handed toppings are held up by a thick, crunchy, Greek-style crust at this family-friendly pizza place. It’s easy to miss, as it’s located in a strip mall called Great Hill Center. Casual inside, with a few picnic tables outside, this place is a hidden gem. Fan Favorite: Opa Opa – gyro meat, onion, tomato, and tzatziki sauce.  71 Oxford Road, Oxford.

Ozzy’s Apizza – New Haven

https://ozzysapizza.com/

Connecticut native Chris Wallace was living in Los Angeles and started getting into making pizza in his own kitchen during the pandemic. When his friend Craig Taylor moved out there, they started doing pop-ups at a local bar, which eventually turned into a business called Ozzy’s, named after Wallace’s Chihuahua. Now they’ve returned home to the East Coast with this location in East Rock Market. The crust is thin, with the right balance of crispiness and chewiness, and the special combinations have interesting names. Fan Favorite: Mikey Rabbit – house-made garlic ricotta cream sauce, Italian sausage, baby spinach, pecorino, and mozzarella. 285 Nicoll Street, New Haven. 

Papa’s Pizza – Milford

https://www.papaspizzaonline.com/

With two locations in Milford, Papa’s is a community favorite. Their New Haven-style specialty pizzas, named after friends and family members, have a crisp crust, classic char, and a great balance of cheese and sauce. Fan Favorite: A ‘Pizza di Papa – clam, garlic, olive oil, mozzarella, peppers, and bacon. 258 Naugatuck Avenue, and 2005 Bridgeport Avenue, Milford (II).

Frank Pepe Pizzeria Napoletana  – New Haven (plus 7 other CT locations)

https://pepespizzeria.com/

One simply cannot write a list of Connecticut’s best pizza without naming this godfather of the state’s holy pizza trinity. Celebrating its 100th anniversary this year, Pepe’s is famous for being the birthplace of New Haven style apizza and the chain is still run by the family of Italian immigrant Frank Pepe and his wife Filomena. Although there are technically seventeen locations across the east coast, the original site on Wooster Street in New Haven (affectionately known as “The Spot”) still houses the founder’s original coal-fired oven. Custom-made replicas of this oven are created for each location, and the same recipe has been used for the dough for a literal century. Fan Favorite: The Original Tomato Pie – crushed Italian tomato, grated pecorino romano cheese, and olive oil. 157 Wooster Street, New Haven (plus 7 other CT locations).

Puglia Pizzeria – Southbury

https://www.facebook.com/p/Puglia-Pizzeria-100089976643582/

Italian immigrant “Chef Mario” and his family opened this pizzeria dedicated to bringing the rich flavors and traditional techniques of Naples to Connecticut. Their handcrafted pizzas are cooked in wood-fired ovens, with many specialty pizzas featuring some delightfully unusual combinations, including a dessert pizza made with Nutella and strawberries. Fan Favorite: Le Murge – San Marzano tomato sauce, fresh mozzarella, prosciutto, arugula, parmigiano, burrata, and extra virgin olive oil. 284 Main Street South, Southbury. 

Roseland Apizza – Derby

https://www.facebook.com/roselandapizza

Since 1935, Roseland has been serving New Haven-style thin crust pizza in a simple white house marked by an iconic red and green neon sign. The vibe exudes old-school charm, with black-and-white photos of its past lining the walls and a large chalkboard outlining the menu. The tomato sauce is darkly rich, and the house-made sausage is a must-try. Fan Favorite: Roseland Special – mozzarella, crumbled sausage, and mushroom. 350 Hawthorne Avenue, Derby.

Sally’s Apizza – New Haven (plus 3 other CT locations, with more coming soon)

https://sallysapizza.com/

The second oldest of the most famous three New Haven apizza joints, Sally’s was founded in 1938 when Sal “Sally” Consiglio’s mother Filomena bought a restaurant with a bread oven on Wooster Street and tasked her son with operating it as a pizzeria. Sally’s original recipes and techniques are still being used today in New Haven as well as at its ever-expanding list of locations. Sally’s is known for its distinctive tomato sauce, generous toppings, and the chewy, crispy, charred crust that results from its coal-fired ovens. Fan Favorite: Potato and Rosemary Special – mozzarella, potato, onion, parmesan, and rosemary. 237 Wooster Street, New Haven (plus 3 other CT locations, with more coming soon).

Vincenzo’s Pizzeria – Waterbury

https://vincenzospizzeria.com/

Vincenzo’s is a family-owned and operated pizza restaurant in the Town Plot section of Waterbury. The crust is light and airy while still holding up to the toppings which are loaded onto every inch. Sicilian-style crust is also available. Fan Favorite: Vincenzo’s – white with broccoli rabe, sausage, garlic, and mozzarella. 752 Highland Avenue, Waterbury.

Yorkside Pizza Restaurant – New Haven

https://yorksidepizza.com/

In the heart of New Haven, just steps away from Toad’s Place, is this Yale favorite pizzeria-meets-Greek-diner that has been owned and operated by the Koutroumanis family since 1969. The old photos that line every space of the walls over the booths and tables include such famous visitors as George H.W. Bush. Feasting on that Greek-style olive oil crust is a Yale tradition. Fan Favorite: Mediterranean – mozzarella, crab, clam, anchovy, and tuna. 288 York Street, New Haven. 

Zeneli Pizzeria – New Haven

https://www.zenelipizzeria.com/

Four brothers with a culinary passion and adventurous spirit set out from Albania to Naples in the 1990s. Each brother became an expert in a different area – one focused on business, one on working with cattle to produce milk, one on crafting mozzarella di bufala from that milk, and one on making pizza. Their passion led them to Wooster Street, where they opened this Neapolitan-style pizzeria and trattoria, serving what many consider to be the best pizza in the city. Fan Favorite: True Margherita – San Marzano tomato, buffalo mozzarella, extra-virgin olive oil, and basil. 138 Wooster Street, New Haven.

Zuppardi’s Apizza – West Haven, Ansonia, Derby

https://zuppardisapizza.com/

Anthony Zuppardi’s apizza legacy lives on at this cozy pizzeria still run by the Zuppardi family. A pizza institution, Zuppardi’s serves traditional New Haven-style pies now at three locations and on a pizza truck. They also sell their frozen pizzas at local markets. The menu is simple – salads and pizzas - and the space, filled with family photos, is a testament to its history. Fan Favorite: The Special – red pizza with mozzarella, mushroom, and house-made fennel sausage. 179 Union Avenue, West Haven; 58 Beaver Street, Ansonia; 77 Sodom Lane, Derby.

Hartford County

Zephyr’s Street Pizza – West Hartford

https://zstreetpizza.com/

Owned by Dante and Stephanie Cistulli, ZSP is sort of a Neo-New York-style pizzeria. They use a very special bread dough and a New York way of stretching and baking. They will not be caught throwing their dough in the air, however, for it is much too delicate. Their chef-driven concept focuses on using top quality organic ingredients purchased locally when available in addition to the tried and true essentials. At the end of the day, the chef won’t sell something that isn’t the best it can be. They don’t hide their Italian roots here, either. Alongside their regular pizza menu are 10-inch specialty “street pizzas” as well as individual slices. Fan Favorite: My (Dante) Way – red with very light mozzarella, parmesan, basil, and extra virgin olive oil. 968 Farmington Avenue (rear), West Hartford. 

Luna Pizza – West Hartford

https://www.lunapizzawh.com/

Located in West Hartford Center, Luna has been a neighborhood favorite for almost thirty years. Whether customers are regular Friday night pizza hounds or just stopping in for an occasional slice, they know they are getting a quality product made by a seasoned staff. Luna uses only the freshest ingredients and mozzarella available. Fan Favorite: White Salmon – fresh mozzarella, smoked salmon, oregano, caper, Bermuda onion, and olive oil. 999 Farmington Avenue, West Hartford.

Andy’s Italian Kitchen – Simsbury

https://www.andysitaliankitchen.com/

Andy and Grace DelSanto started this pizzeria in 1975 in West Hartford with family recipes passed down from their Italian grandparents. Today, their children continue the tradition in the Simsbury Town Shops where specialty and create-your-own pizzas can be made with thin or pan crust. Fan Favorite: Sisters – white sauce, mozzarella, tomato, onion, basil, ricotta, and garlic. 926 Hopmeadow Street, Simsbury. 

The Beamhouse – Glastonbury

https://www.thebeamhousect.com/

Named after the area of the building where leather production occurs, The Beamhouse is housed in a restored former 19th century tannery. While pizzas make up only a small section of the menu, their pies are a big draw for guests. The pizza dough starts with the best flour and organic ingredients, is fermented for at least four days, and is hand-stretched to order. Exposed brick, a concrete bar, high ceilings, and plenty of wood accents make the large space seem more intimate than should seem possible. Fan Favorite: Stracciatella – stracciatella, fennel, Armatore anchovy, and lemon oil. 917 New London Turnpike, Glastonbury.

Campus Pizza – Hartford

https://hartfordcampuspizza.com/

Located next to Trinity, this corner pizzeria serves Greek-style pies that have a thick chewy crust with a crunchy bottom and edge. Neon signs light up the windows, and inside is a busy counter and a few tables. They have been satisfying the college crowd and Frog Hollow neighborhood for over twenty years. Open late. Fan Favorite: Greek Pizza – red sauce, onion, peppers, olive, feta cheese, and mozzarella. 1258 Broad Street, Hartford. 

CJ’s Pizza and Giant Grinders – Manchester

https://www.cjspizzact.com/

Offering hot and delicious pizza with dough made by hand every day, CJ’s has been a Manchester staple for over forty years. Classic toppings to their Greek-style medium-thick crust include fresh veggies and meats, and whole-milk mozzarella. They famously won the WFSB Pizza Playoffs of 2023. Fan Favorite: House Special – pepperoni, onion, peppers, hamburger, sausage, and mushroom.  273 Broad Street, Manchester. 

Dominic’s and Vinnie’s – Southington

https://www.domenicsandvinniespizza.com/

Pizza has been the passion at this pizza-only place since 1949. Why do they serve only pizza? Because that’s what they do best, and they want to focus on serving the freshest, most delicious pizza imaginable. Their ovens cook at 650 degrees, giving their delightfully chewy crust that char that Connecticut pizza is famous for. With a nod to their founder’s Italian ancestors, they serve their pizzas in a paper bag, which is both less wasteful and keeps their pies fresher and crispier longer than the ubiquitous cardboard box. In business for seventy-five years and still going strong, their three locations have all won “Best Pizza” awards in their local communities. Fan Favorite: Red pizza with sausage, pepperoni, and mozzarella. 868 Meriden-Waterbury Turnpike, Southington.

E & D Pizza Company – Avon

https://www.eanddpizzacompany.com/

World Pizza Champion Michael Androw brings his old world 48-hour cold rise dough to this concept. Named after the chef’s pizza-loving sons Enzo and Dario, E & D is now celebrating over ten consecutive years of “Best Pizza” accolades in Avon. Thin, charred, bubbly crust and high-quality toppings make this the Farmington Valley’s go-to spot. Fan Favorite:  Pollo Diavolo – grilled chicken, cayenne pepper sauce, and gorgonzola. 200 West Main Street, Avon. 

Filomena’s – Manchester

https://www.filomenaspizza.com/

This Manchester staple is famous for its 32-slice party pizza and number-shaped birthday pizzas. The Italian grandma-style dough is made with seven ingredients and there is an extensive list of fresh toppings to choose from. They offer several unique specialty pizzas as well as gluten-free options. Fan Favorite: French Fry Pizza – French fries, bacon, three-cheese blend, mozzarella, and ranch. 775 Main Street, Manchester.

The Fire Place – Southington

https://www.thefireplacect.com/

Guests feast on award-winning wood-fired pizza at this charming brick-and-beam tavern in Southington. The crust is crispy yet fluffy, and the sauce is fragrant and flavorful. The menu has so many creative specialty pizzas to choose from, it’s hard to pick one. Fan Favorite: Mashed Potato - tomato, bacon, scallion, mozzarella cheese, spicy cheese, mashed potato, and sour cream. 44 Center Street, Southington.

Harry’s Bishop’s Corner – West Hartford

https://harryswh.com/

Owners Kevin and Anne Plaut met while working at the original Harry’s Pizza on Farmington Avenue and bought the current business in Bishop’s Corner from Harry Rufleth when he decided to retire. Their seasonal pizza menu showcases traditional and nontraditional pizza ingredients, featuring local agriculture and other local products whenever possible. Fan Favorite: Polpetina – red with smoked mozzarella, meatball, roasted red peppers, and fresh basil. 732 North Main Street, West Hartford. 

Hartford Pizza Garden – Hartford

https://hartfordpizzagarden.com/

This hidden gem in Hartford has something for everyone, with New Haven-, grandma-, and Detroit-style pizza crust styles all on the menu. Specialty pies in each style bring fun combinations and fresh flavorful toppings, some of which are grown on site. They seem to be experts at balance here: the sauce is a wonderful blend of savory and sweet, and the atmosphere is vintage Italian with a bit of funk. Fan Favorite: Debbie’s Shepherd’s Pie – mashed potato, ground beef, corn, gravy drizzle, and cheddar cheese. 535 Farmington Avenue, Hartford.

Hartford Road Pizza – Manchester

https://www.hartfordroadpizza.com/

A tavern-cut pizza with a thick, puffy, crunchy, Greek-style crust is on the menu at this unassuming spot near the historic Cheney mansions in Manchester. Their “dare to be different” attitude also applies to their toppings, which here are nestled beneath the cheese rather than on top. Fan Favorite: Veggie Pizza – spinach, onion, mushroom, peppers, black olive, tomato, eggplant, and mozzarella. 250 Hartford Road, Manchester. 

Jimmie’s Pizza – West Hartford

https://www.jimmiespizzact.com/

Established in 1974, Jimmie’s has been serving the West Hartford community for three generations. Comfy booths, each with its own jukebox, line the wood-paneled walls, giving the place an old-school pizzeria feel. The crust they are known for is unlike any other – somewhere between Greek-and New Haven-style in thickness, but New York-style and gluten-free crusts are also available on request. Fan Favorite: White Chicken Artichoke – roasted garlic, grilled chicken, artichoke heart, and diced tomato. 765 Farmington Avenue, West Hartford. 

Leo’s Pizza – Wethersfield

https://www.leospizzact.com/

Leo’s is Wethersfield’s oldest family-owned and operated pizza restaurant, making Greek- and Italian-style pizzas since 1975. The crispy crust holds up the perfect amount of toppings and cheese to sauce ratio. Thin crust, Sicilian-style, and gluten-free options, and a 24-slice sheet pizza are available as well. Fan Favorite: Ricotta Pizza – choice of white or red with seasoned ricotta, light garlic, mozzarella, and romano cheese. 689 Wolcott Hill Road, Wethersfield. 

Little City Pizza Co. – Avon

https://www.littlecitypizzact.com/

Consistency is key at this Avon restaurant, and when it comes to hand-tossed thin crust pizza, that’s no easy feat. Classic combinations with traditional toppings mingle on the menu alongside more innovative offerings. No matter what’s on top, the crust is always both tender and crisp, with none of the char that other Connecticut places tend toward. The atmosphere is relaxed, inviting, and family-friendly with its understated comic book theme. Fan Favorite: Mashed Potato Special – mashed potato, roasted corn, scallion, cheddar cheese, and pancetta. 152 Simsbury Road, Avon.

Mulberry Street Pizza – Manchester

https://www.themulb.com/

Now in its twentieth year, “The Mulb” as it is affectionately known, is a Manchester staple where everybody knows your name, mostly because owners Bob and Danita Sulick are the consummate hosts. The dough is made from scratch daily, they shred their own cheese, and the toppings are made in-house from fresh, local ingredients. Guests can see their hand-stretched thin crust pies being made in the open kitchen. Specialty “Blockbuster” and “Oscar Noms” pizzas are named after famous films, and they also sell frozen pizza to make at home. Fan Favorite: The Italian Job – white with lemon cream sauce, prosciutto, caramelized onion, fresh basil, and romano. 981 Main Street, Manchester. 

Naples Pizza – Farmington

https://www.naplespizza.net/

Having grown from a small takeout shop in 1995 to a full-service family-friendly restaurant today, Naples specializes in Neapolitan-style pizza made from their signature pizza dough. The crispy crust is beautifully blistered and the sauce is nicely balanced. They also offer a seasonal pizza of the month. Fan Favorite: Truffle – white with fresh mozzarella, goat cheese, ricotta, red onion, toasted pine nut, and truffle honey. 838 Farmington Avenue, Farmington. 

Oakland Pizza Company – South Windsor

https://www.oaklandpizzaco.com/

A pizza guy fell in love with a server while working at a pizzeria together, and after they married, they opened Camille’s in Tolland, named after the spunky waitress. This sister location followed in 2018, serving Napolitano- and Detroit-style pizzas in a casual, family-friendly setting. The crust on their classic and artisanal pies is somehow both pillowy and crispy, while their Detroit-style boasts an irresistible dark brown crispy cheese edge. Fan Favorite: Billy’s Bianco – pistachio, garlic cream sauce, goat cheese, ricotta, red onion, and truffle honey. 289 Oakland Road, South Windsor.  

Randy’s Wooster Street Pizza – Manchester

https://www.randyswoosterstreetpizzamenu.com/

Hot Wheels enthusiasts will enjoy the décor at Randy’s newest location as hundreds of the mini vehicles line its shelves, tabletops, and bar. One monster truck-sized tire is the base of one table, while another sits in the middle of the dining room. “Hot Wheels” is also the way they refer to their thin crust pizzas, including their specialty combinations which are deliciously unconventional. Fan Favorite: Skippy’s Dare: white with provolone, peanut butter, and bacon. 285 East Center Street, Manchester.

Sauced at Kinsmen – Milldale

https://saucedatkinsmen.com/

Sauced is a unique eatery located adjacent to the Kinsmen Brewing Company, which is perfect because nothing goes better together than pizza and beer. They specialize in artisan pizzas made with an intriguing mix of traditional and exciting new toppings. Using the finest, freshest ingredients they can find, compromise is not an option when it comes to the pizza here. The menu offers a long list of both red and white specialty pizzas, and gluten-free crust is available. Fan Favorite: Hot Lips – red sauce, mozzarella, hot soppressata, and honey. 409 Canal Street, Milldale.

Savoy Pizzeria and Craft Bar – West Hartford

https://www.savoypizzeria.com/

This pizza concept from Max Hospitality Group serves blistering hot pizzas cooked in a 900-degree wood-fired oven. Located in West Hartford Center, diners can feast on their slices in a buzzing, vibrant atmosphere with a good view of the gorgeously tiled pizza oven. A weekday lunchtime $12 prix fixe offers an 8-inch pizza alongside a choice of “kalesar” or arugula salad, or soup of the day. Fan Favorite: Soppressata Picante – soppressata, Mystic Cheese Melinda Mae, chili flake, oregano, and hot honey drizzle. 32 LaSalle Road, West Hartford.

Sorella – Hartford

http://www.sorellahartford.com/index.html

Located on the corner of pedestrian-only Pratt and Main, this spot lies within walking distance of all the major Hartford attractions. The wood-fired pizzas have a leopard-spotted crust with a chewy pillowy texture. Fan Favorite: Pizza Spazzi – white with guanciale and rosemary roasted red potato. 901 Main Street, Hartford.

Sparrow Pizza Bar – West Hartford

https://www.sparrowpizzabar.com/

Thin and crispy bar pies make up the pizza menu at this downtown WeHA spot. The space is gorgeously chic, with cool art highlighted throughout. Guests can build their own pizza by choosing red, white, or vodka sauce, toppings, and “drips and dips” such as truffle honey, hot oil, or no-nut pesto. Fan Favorite: The Elote - sweet corn, pickled Fresno peppers, fontina, lime crema, piquillo aioli, cotija, tajin, and cilantro. 977 Farmington Avenue, West Hartford. 

Square Peg Pizzeria – Glastonbury (plus 5 other CT locations).

https://www.squarepegpizzeria.com/

Square Peg is a family-friendly pizzeria where great food meets a fun, lively atmosphere. There’s always something special happening here. They offer exciting classes, like wine-tasting or pizza-making, where guests can make some unforgettable memories while mastering new skills, and most nights are filled with other fun events. Square Peg's fan favorite Bianco Pizza (described below) is a perfect blend of flavors. All pizzas are available in wood-fired Neo-Neapolitan-style or Detroit-style. Fan Favorite: Bianco Pizza – goat cheese, ricotta, garlic, mozzarella, basil, parmesan, maple syrup, and Calabrian chili oil. 1001 Hebron Avenue, Glastonbury (plus 5 other CT locations).

Village Pizza – Wethersfield

https://villagepizzact.com/

This Old Wethersfield spot is known for their airy, crunchy, buttery pan pizza. Established in 1983, it has a family-friendly neighborhood feel. The specialty pizza list is quite long, and gluten-free and sheet pizzas are also available. Fan Favorite: O.M.G. - fresh tomato, fresh garlic, zucchini, Greek olive, red onion, roasted peppers, and olive oil. 233 Main Street, Wethersfield.

New London County

The Back Door Kitchen and Pizzeria – Stonington

Photo Credit: Lisa Nichols (for Hearst Connecticut Media)

https://thebackdoorkitchen.com/

The Back Door Kitchen and Pizzeria offers a unique, inviting atmosphere where wood-fired pizza meets the art of sourdough baking. With a commitment to using only the freshest ingredients, this hidden gem serves up artisan pizzas with a unique twist. Each pie is made with their naturally fermented sourdough crust, offering a tangy, perfectly chewy foundation. Baked to perfection in their wood-fired oven, every pizza comes out with a crispy, smoky finish that enhances its flavors. The menu features a range of classic favorites as well as creative seasonal offerings, ensuring there’s something for everyone. Whether dining with friends and family or grabbing pizzas to go, this is the ideal spot for pizza lovers in search of something truly special. Fan Favorite: Microdoser – Seacoast mushroom, caramelized onion, ricotta, mozzarella, parmesan, chive, and black pepper. 22 Bayview Avenue (inside the Velvet Mill), Stonington.

Stonington Pizza Palace – Stonington

https://www.stoningtonpizza.com/

Pizza is the staple at this family-run shop with traditional New England pan-style pies that have a variety of fresh toppings over a crunchy crust. Local ingredients are used whenever possible, including freshly-caught seafood. Comfortable booths offer a glimpse into the bustling open kitchen. Open since the mid-80s, it’s a favorite among the shoreline locals and tourists alike. There’s plenty of parking and the atmosphere is welcoming and family-friendly. Fan Favorite: Scallop and Bacon – white with scallop, bacon, garlic, olive oil, and aged parmesan. 530 Stonington Road, Stonington.

Brick and Basil Wood Fired Pizza Co. – Norwich

https://www.brickandbasil.com/

Starting in 2015 and lasting for almost a decade, Brick and Basil existed as a lone trailer on the side of the road. Word of mouth spread throughout the community, resulting in their dream of owning a brick-and-mortar location becoming a reality. Fan Favorite: Maui Wowie - mozzarella, pineapple, bacon, house red sauce, shaved ham, hot honey drizzle, and fresh basil. 270 West Town Street, Norwich.

La Stella Pizzeria – Norwich

https://www.lastellapizzeria.com/

Guests at this downtown Norwich eatery can build their own round or Sicilian-style pizza or choose from over a dozen New York-style specialty pies. Their recently renovated dining room features chandeliers and shiny wood floors. Classic, Sicilian, and gluten-free crusts are available, and they sell pizza by the slice. Fan Favorite: Eliseo's Favorite Pizza - gorgonzola sauce, prosciutto, chicken breast, roasted garlic, broccoli, roasted red peppers, and mozzarella. 1 Market Street, Norwich.

Mango’s Wood-Fired Pizza Co. – Mystic

https://www.mangospizza.com/

Locally sourced ingredients topping a New Haven-style thin crust is what people find at this busy spot in Olde Mystick Village. The crushed plum tomato sauce steals the show with its perfect consistency and slight sweetness. The open kitchen, with its massive wood-burning oven, brings vibrant energy to the whole place. Fan Favorite: Funky Monkey – mozzarella, Italian sausage, banana peppers, and onion. 27 Coogan Boulevard Building 8, Mystic.

Mystic Pizza – Mystic, North Stonington (II)

https://www.mysticpizzaoriginal.com/

In 1973, the Zelepos family opened Mystic Pizza featuring a sauce made from a secret family recipe. Still today crowds flock there for the pizza that became even more famous after the 1988 movie Mystic Pizza came out. A second location in North Stonington and a line of frozen pizza has followed, all for fans who want to taste “A Slice of Heaven.” Fan Favorite: House Special – pepperoni, meatball, sausage, green peppers, onion, and mushroom. 56 West Main Street, Mystic, and 211 Providence New London Turnpike, North Stonington (II). 

Nana’s Mystic – Mystic

https://www.nanasct.com/

Featured in Food and Wine, Robb Report, and one of Esquire's Best New Restaurants in 2021, Nana's pizza is a slow-fermented pie with a crisp bubbly crust made with care using heritage stone ground grain. Available in 13-inch rounds or 13x18-inch sheets. Fan Favorite: New England – mozzarella, potato, bacon, clam, parsley, black pepper, and lemon. 32 Williams Avenue, Mystic. 

Ocean Pizza Restaurant and Seafood House – New London

https://oceanpizzarestaurant.com/

Voted best pizza in New London, Ocean Pizza has been providing gourmet pizza to the area since 1962. It is still run by the same family, and is known for quality food, huge portions, and dedication to low prices. Fan Favorite: Garlic Portabella – marinara sauce, cheese, portabella, spinach, bacon, and garlic. 88 Ocean Avenue, New London.

The Diamond Pizzeria – New London

https://www.diamondnewlondon.com/

The goal at The Diamond is creating an airy, bright pizza with the uniquely subtle tang that comes from sourdough. After baking in the brick oven, the bubbly dough gets charred in all the right spots, and the undercarriage does a great job uplifting all the fresh toppings. Fan Favorite: Joy of Buttafuoco – sausage, caramelized onion, and Mike’s Hot Honey. 53 Bank Street, New London.

The Plum Tomato – Colchester, Salem, East Lyme

https://theplumtomato.com/

Owners Brian and Cindy Thomas brought their love of scratch cooking and wood-fired brick oven pizza to Colchester and Salem in 2000, with another location in East Lyme coming later. The duo are actively involved in the community, supporting local teams and providing pizzas for the Colchester Half Marathon. Weekly specials, known as “TPT Cravings,” are available at the Colchester location. Fan Favorite: Kiss of Death – roasted garlic, caramelized onion, onion, scallion, gorgonzola, and garlic, garlic, garlic. 275 South Main Street, Colchester; 1 New London Road, Salem; 10 Chesterfield Road, East Lyme.

Middlesex County

Rossini’s Italian Restaurant – East Hampton

https://www.rossiniseasthampton.com/

Rossini’s has been a staple in northern Middlesex County and beyond since 1991, being known for their hand-stretched thin crust pizza made using only the best homemade ingredients. They have been recognized as part of the top eight and top sixteen pizzas in the state by the Hartford Courant/CT Now in 2019 and 2021, as well as the top eight “Best Pizza” in WFSB’s Pizza Playoffs of 2023. Their Classic Mozzarella or Traditional Plain pizza, made with their homemade pizza sauce and grated cheese, are simple yet delicious. Their extensive pizza menu has something for everyone to enjoy, even for the more adventurous pizza lovers. A true hidden gem worth checking out. Gluten-free or extra thick crust are available. Fan Favorite: Bada Bing – red with fresh mozzarella, pepperoni, red onion, hot stuffed peppers, hot honey drizzle, and basil. 62 West High Street, East Hampton.

Alforno Trattoria – Old Saybrook

https://alforno.net/

Bob Zemmel opened Alforno in June 1992 to bring the brick oven pizza made famous on New Haven’s Wooster Street to the shoreline. A family-friendly restaurant that is friendly-family run, their sizzling thin crust pies, with chewy crusts slightly charred from the 600-plus degree temperature of a custom-built brick oven are well known in the area and beyond. Fan Favorite: Wild Mushroom – white with mushroom, fresh plum tomato, mozzarella, caramelized onion, garlic, and fresh thyme. 1654 Boston Post Road, Old Saybrook.

Carmine’s Pizza – Durham

https://www.carminespizzadurham.com/

Family-owned and operated, Carmine's Pizza has been creating thin crust, New Haven style pizza in Durham since 2002. Made fresh from scratch every day, their specialty and custom-made pizzas are sure to delight. Fan Favorite: Breakfast Pizza – white with scrambled eggs and bacon or sausage. 16 Main Street, Durham.

Coastline Brewing Co. – Westbrook

https://coastlinebrewingco.com/

Handcrafted wood-fired pizzas are on the menu at this craft brewery that won Best Pizza on the Shoreline in 2023 and 2024. Located just up the road from the beach in Westbrook, the nautical theme even applies to their specialty pies. Fan Favorite: The May Day – hot red pepper sauce, pepperoni, sausage, cherry peppers, hot honey, and mozzarella cheese blend. 4 Grove Beach Road N., Westbrook.

Grand Apizza – Clinton

https://www.grandapizza.com/

Founder Frederick Nuzzo, a WWII fighter pilot, started making pizza in 1948 by working for his brother, Nicholas who owned Modern Apizza in New Haven, CT.  In 1955, after nearly a decade working alongside his brother, Fred opened the doors to his own Grand Apizza in a Fair Haven, CT neighborhood. Today Mike Nuzzo continues to carry on his father’s legacy by owning and operating three successful Grand Apizza locations with his own sons, still using his father’s original recipes. Fan Favorite: Seafood Lover’s Delight Pizza – red or white with mozzarella, clam, crab, and shrimp. 9 East Main Street, Clinton. 

Krust Pizza Bar – Middletown

https://krustpizzabar.com/

This mighty pizza and bourbon bar exploded onto the Middletown scene in 2013. With a wood-fired oven and a bar brimming with back-lit bourbon bottles, the space is just a cool place to hang out. The menu lists a dozen each red and white creative pizza combos, but there is also a choose-your-own option for topping that beautifully charred and bubbly thin crust. Fan Favorite: Dill Bacon Ranch – shredded mozzarella, bacon, garlic, dill pickle, and ranch. 686 Main Street, Middletown.  

Mondo – Middletown

https://www.mondomiddletown.com/

New York-style thin crust pizza cooked in a brick oven is the specialty at this modern steel and wood eatery that opened in 2010 in downtown Middletown. There are dozens of toppings to choose from, but there is also a list of specialty and artisan pies. Sicilian pizza and gluten-free crust are available as well. Fan Favorite: Oozy Egg – white with fresh mozzarella, romano, prosciutto di Parma, egg, and truffle oil. 10 Main Street, Middletown.

Otto Pizza – Chester

https://www.ottochester.com/

Customers savor wood-fired pizzas outside, at the counter, or by the fire at this cozy spot in charming downtown Chester. The sauce is sweet and tangy, and the crust is thin, but not too thin, and nicely charred. The menu changes daily, allowing for unique seasonal combinations to mix in alongside more constant favorites. Fan Favorite: Meat Lover’s – pepperoni, bacon, sausage, scamorza, fresh mozzarella, and herbs. 69 Main Street, Chester.

Privateers Pizza and Provisions – Essex

https://privateerspizza.com/

Boasting fifteen years of pizza-making experience, Privateers was one of the five finalists for Connecticut Magazine's Best Pizza in Connecticut in 2024. They serve thin crust brick oven pizzas whole or by the slice in a small dining area surrounded by gourmet products and pantry essentials. Fan Favorite: House Special – white with fresh tomato, basil, and garlic. 55 Main Street, Essex.

Windham County

Trigo Wood Fired Pizza – Willimantic

Photo Credit: Winter Caplanson (for New England Food and Farm) 

https://www.trigokitchen.com/

Trigo Wood Fired Pizza is where local, seasonal ingredients meet the flavor of wood-fired cooking. Owners Patrick Griffin and Garnet McLaughlin started Trigo as a mobile wood-fired kitchen in 2020 and have now landed permanently on Main Street, Willimantic. With a harvest-to-hearth approach, Patrick sources largely local ingredients, including from his brother Phil's organic produce farm Apis Verdi in Lebanon, Connecticut. The menu offers a selection of classic pizzas like the cheese with scamorza or the Margherita topped with creamy stracciatella, as well as inventive pies like the Farm Veg series - each pizza showcasing what's in season that week from local farms. Located just a short walk from the town’s iconic Frog Bridge in a historic turn-of-the-century building with exposed brick, an original tin ceiling, an open kitchen and a 16-seat bar, it is the perfect spot for a casual meal with family or a fun date night. Fan Favorite: Roasted Garlic – scamorza, mozzarella, red onion, roasted garlic, fresh chili, herbs, and miso browned butter crumb. 744 Main Street, Willimantic.

Tony’s Pizza – Willimantic

https://www.tonyspizzaplace.com/

Tony and Despina Loukas emigrated from Rhodes, Greece to Connecticut with the dream of opening a restaurant, which they did in 1973. Word of Tony’s Greek-style pizza quickly spread, and for fifty years and counting, fans continue to travel to Willimantic for a taste of it. The feel is old-school pizzeria, with wood paneling, red booths, and neon beer signs. But what loyal customers rave about most is that nice crunchy crust. Fan Favorite: Special – hamburger, sausage, mushroom, pepperoni, onion, and green peppers. 117 Main Street, Willimantic.  

Litchfield County

Bohemian Pizza and Tacos – Litchfield

https://bohemianpizzaandtacos.com/

Aptly named, Bohemian is a laid-back, quirky joint with funky décor that includes a gorgeous stone fireplace, giant fish tanks lining the walls, and vinyl records adorning the ceiling. They’re serving up wood-fired pizzas with a crust that is chewy but also crispy on the edges, topped with a wide-ranging list of intriguing pizza “bases” (sauces) and toppings. Several gluten-free and vegan options are available. Fan Favorite: Loaded Tot – olive oil base, shredded mozzarella, tater tots, shredded cheddar, bacon, scallion, and sour cream. 342 Bantam Road, Litchfield.

Cozzy’s on Main – Kent

https://www.cozzysonmain.com/

Growing up in an Italian family that owned a pizzeria in New York, the owner of Cozzy’s was destined for the pizza business. He eventually chose Kent as his place to settle and open this spot in the Northeast corner, feeding people wonderful pizza as his family has done for generations. Fan Favorite: Kent Falls Pie – gorgonzola, mozzarella, spinach, artichoke, fresh garlic, and roasted chicken. 24 North Main Street, Kent.

Deano’s Pizza – Lakeville

https://deanos-pizza.com/

Brooklyn native “Coach Deano” brings New York-style pizza to Connecticut at this bare-bones spot in Lakeville. Locals say they’ve never seen anyone care as much about pizza as Coach does about his community. The hand-tossed thin crust pies are generously topped and available whole or by the slice. Family-friendly? Absolutely! Photos of local sports teams and their trophies are on display, and even specialty pies are priced below $20. Fan Favorite: Barbecued Chicken – mozzarella, barbecue sauce, and grilled chicken. 24 Millerton Road, Lakeville.

KPG Kitchen and Bar – Kent

https://kentpizzagarden.com/

Located in downtown Kent, this spot originally opened as Kent Pizza Garden and then rebranded. However, pizza is still on the menu, and that means pan-style pizza topped with a sauce made from a handed-down family recipe. Live music on weekends, Friday specials, and an outdoor fire pit all make this a fun place to eat. Fan Favorite: Deluxe – pepperoni, meatball, sausage, onion, peppers, and mushroom. 17 Railroad Street, Kent.

Milestone Wood Fired Pizza – Thomaston

https://milestonewoodfiredpizza.com/

Milestone offers New Haven-style thin crust wood-fired pizza at their restaurant in Thomaston or on their for-hire pizza truck. Their Italian brick oven produces the charred edge that customers love so much. The menu has specialty white, red, and seafood pies, or guests can create their own. Fan Favorite: The Catman – mozzarella, red cherry pepper sauce, eggplant, and meatball. 68 East Main Street, Thomaston.

Ollie’s Pizza – Litchfield

https://www.facebook.com/olliespizzact/

Ollie’s serves thick Greek-style pizza on the town green in Litchfield. Here, guests enjoy the crunchy yet tender crust in a relaxed, family atmosphere with an open kitchen. Fan Favorite: Spanakopizza – white pizza with olive oil drizzle, fresh baby spinach, mozzarella, garlic, tomato, and crumbled feta. 19 West Street, Litchfield.

Sasso’s Coal Fired Pizza – Torrington

https://www.sassoscoalfired.com/

Opened in 2016 right next door to the Warner Theatre, Sasso’s brings New Haven-style coal-fired pizza to the state’s northwest corner. Those coal ovens produce the uniquely flavored, bubbly crust with that signature char which sets their pizza apart from others in the area. The modern yet rustic décor is warm and inviting, and seasonal outside seating is available. Fan Favorite: Red Cipriano – sausage, broccoli rabe, long hot peppers, and roasted portabella mushroom. 52 Main Street, Torrington.

Swyft – Kent

https://orehillandswyft.com/home/swyft/

Working closely with nearby Rock Cobble Farm, the chefs at Swyft follow the flavors of the seasons. They’re serving up wood-fired, farm-driven pizzas that aim to both comfort and inspire in a modern tavern with a long history. The thin, crisp Neapolitan-style crust is made from a 37-year-old sourdough starter and comes out of the Italian-made oven with puffy, blistered edges. Even the cheese here is made in house. Fan Favorite: Randy Savage - San Marzano tomato sauce, house-made mozzarella and Italian sausage, onion, dried oregano, and Aleppo. 3 Maple Street, Kent.

Tolland County

Camille’s Wood Fired Pizza – Tolland

https://camillespizza.com/

Camille’s was born when a pizza guy named Dave met a pony-tailed server while slinging pies in Simsbury. The two married and started this restaurant which they named after the waitress. Dave has worked all over Hartford County perfecting the art of wood-fired pizza and developing a true passion for food as he did so. The crust is a delightful mix of crispy and pillowy. Fan Favorite: Margherita – tomato sauce, romano, mozzarella, and basil. 23E Fieldstone Commons, Tolland. 

Paul’s Pizza and Restaurant – Vernon

https://paulspizzavernon.com/

The quintessential old-school pizza joint located on Route 83, Paul’s consists of a take-out counter complete with a fridge full of soda, neon signs, and a wall of spacious booths. They’ve been serving pies with four different style crusts – regular, thin, Sicilian, and gluten-free - since 1986. Fan Favorite: Paul’s Special – pepperoni, sausage, mushroom, hamburger, peppers, onion, and anchovy. 593 Talcottville Road, Vernon.

Square Peg Pizzeria – Storrs (plus 5 other CT locations)

https://www.squarepegpizzeria.com/

Square Peg is a family-friendly pizzeria where great food meets a fun, lively atmosphere. There’s always something special happening here. They offer exciting classes, like wine-tasting or pizza-making, where guests can make some unforgettable memories while mastering new skills, and most nights are filled with other fun events. Square Peg's fan favorite Bianco Pizza (described below) is a perfect blend of flavors. All pizzas are available in wood-fired Neo-Neapolitan-style or Detroit-style. Fan Favorite: Bianco Pizza – goat cheese, ricotta, garlic, mozzarella, basil, parmesan, maple syrup, and Calabrian chili oil. 9 Dog Lane, Storrs (plus 5 other CT locations).

Wicked Slice – Coventry, Hebron

https://www.wickedslice.pizza/

Wicked Slice offers hand-tossed, thin crust pizza crafted with fresh dough, homemade sauce, premium cheese, and freshly cut veggies at their two locations. Premium and specialty pizzas are available, or customers can create their own combinations from a long list of toppings. Fan Favorite: Wickado – avocado, grilled chicken, tomato, red onion, scallion, and cilantro. 3466 Main Street, Coventry, and 55 Main Street, Hebron.

Willington Pizza / Willington Pizza Too – Willington

https://willingtonpizza.com/about/

Jeff Kelly first opened Willington Pizza as a four-table, one-man operation in 1978. Today, its two locations draw people from near and far to taste their award-winning pizzas. Featuring red-and-white-checkered tablecloths and floor-to-ceiling antique advertisement posters, the sprawling original location brings you right back to the “good old days.” Fan favorite (and winner of a “most exotic pizza” award): Red Potato – sour cream, sliced red potato, sharp cheddar cheese, chive, bacon, and broccoli. 25 River Road, and 11 Phelps Way (Too), Willington. 

PIZZA TRUCKS

Note: Be sure to check websites and social media for locations and menus.

Big Green Pizza Truck –

https://www.biggreentruckpizza.com/

The original pizza truck, the Big Green Pizza Truck has continually delighted customers with their specially outfitted antique trucks equipped with wood-fired brick ovens and all the ingredients needed to bring a quality buffet of New Haven-style pizza to anyone’s backyard. Fan Favorite: Pizza - red sauce, mozzarella, artichoke, broccoli, and roasted red peppers.

Disco Forno –

http://discoforno.com/

Husband and wife team Brandon and Karen Gervickas travel all over New England serving their Neapolitan-style organic sourdough pizza. Their custom truck, known as The Party Oven, has a wood-fired oven that reaches 900 degrees. Gluten-free crust and vegan cheese are available. Fan Favorite: Quattro – fior di latte, gorgonzola, ricotta, and pecorino.

Dough Girls – 

https://www.doughgirlsonthego.com/

Specializing in individually-sized wood-fired pizzas, this Greenwich based pizza truck can be found at local events, fairs, festivals, and farmers markets. The proprietor, a West Haven native, is no stranger to legendary New Haven-style pizza. Fan Favorite: Mashed – mashed potato, applewood smoked bacon, caramelized onion, and aged mozzarella. 

Proof Pizza Truck – 

https://www.proofpizzatruck.com/

This RV-style pizza truck can often be found at Sasco Beach in Fairfield and at local events throughout the state. People can also rent the truck which was custom-fit by owners Lenny and Jennifer DeGirolomo to include a wood-fired oven. Fan Favorite: Truffle Shuffle – mozzarella, truffle cheese, roasted mushroom, and caramelized onion.

Tony Pizza Napoletano – 

https://www.facebook.com/p/Tony-Pizza-Napolitano-100057580113800/

It’s easy to go about getting one of Tony’s delicious thin crust or, if you are very lucky, rare square grandma-style pizzas. He’ll post the days, times, locations, and menu at the beginning of the week on social media. While walk-ins are sometimes allowed, it’s best to send him a message on Facebook to snag a time slot. Ordering happens when customers show up at the agreed time, find the tiny mobile kitchen-trailer that houses his wood burning Forza Forni oven, and pay him by cash or Venmo. Fan Favorite: Ezzo Pepperoni Square – red with mozzarella and pepperoni.

BONUS: PIZZA-THEMED Airbnb

“Apizza New Haven” Airbnb – 

https://www.airbnb.com/

Jason Bunce and Kristen Rivera are an engaged couple who own “Apizza New Haven,” a pizza-themed Airbnb apartment on State Street. Steps from Modern Apizza and a short walk from Wooster Street, the apartment celebrates the century of pizza history that the state, and New Haven in particular, has to offer. The old-school pizzeria décor comes complete with a red dining booth, pizza pillows and blankets, pizza-themed murals, and a functioning jukebox to make all their visitors’ pizza dreams come true.