Sally’s Apizza is a legendary New Haven pizzeria founded in 1938 by Salvatore “Sally” Consiglio, whose mother purchased the Wooster Street storefront for $500 and encouraged him to turn it into a restaurant. After Sally’s passing in 1989, his wife Flo and their sons Bobby and Ricky carried on the family tradition, keeping the business rooted in the same methods and recipes that made it famous - the coal-fired techniques and sauce-forward pies. Often compared with nearby rival Frank Pepe’s, Sally’s remains a cultural icon and a central player in the ongoing story of New Haven-style pizza, celebrated nationally for its authenticity and deep neighborhood roots.
New Haven, Connecticut, is known for a distinctive regional pizza variation that originated in New Haven, Connecticut. Locally called “apizza” (pronounced ah-beetz), this style is known for its thin, chewy yet crisp crust that’s baked in a coal-fired brick oven, giving it a signature char. The sauce usually takes center stage, with cheese used more sparingly than in other American pizzas, and toppings are often simple but high quality—like the city’s famous white clam pie.
TOMATO SAUCE PIE (STAFF PICK) - Made with Sally’s tomato sauce and parmesan (without mozzarella)
Sally’s Apizza’s Tomato Sauce Pie, also called the Tomato Pie, is a classic New Haven-style apizza that showcases simplicity and tradition. Made with Sally’s signature tomato sauce and a sprinkle of parmesan cheese—but no mozzarella—it highlights the quality and flavor of the sauce and the coal-fired crust. This minimalist approach allows the bright, tangy, and slightly smoky notes from the oven-charred crust to shine, offering a purer taste of the apizza tradition.
MOZZARELLA & TOMATO SAUCE PIE (LOCAL FAVORITE) - Made with Sally’s tomato sauce and mozzarella
Sally’s Apizza’s Mozzarella & Tomato Sauce Pie is a beloved variation of the classic New Haven-style apizza, combining the rich, tangy flavor of their signature tomato sauce with the creamy melt of mozzarella cheese. This pie is a local favorite, offering a harmonious balance between the boldness of the sauce and the smoothness of the cheese, all atop Sally’s signature thin, charred crust. The mozzarella, affectionately referred to as “mootz” in New Haven, adds a satisfying richness that complements the sauce without overwhelming the palate. Baked in a coal-fired oven, the pizza achieves a perfect char, enhancing the overall flavor profile and providing a delightful contrast to the tender interior.
Grade: A
