New York City has been experiencing a pizza boom recently. But there are a lot of people that will tell you that New York can't compare with New Haven for pizza. And Modern Apizza is one of New Haven's legendary houses of pie. There may even be a movie about the venerable pizza at Modern in the works. (The first place State Street Pizza opened in 1934.) Billy Modern (that's what everyone calls him) says that the secret -- aside from the actual secret of their dough recipe and technique -- is that they've had consistent staff for years, and that they don't skimp on quality ingredients. "The same people have worked there all these years," he says. "They're making it." And whenever possible Modern purchases from local producers. "We try to buy the best. We only deal with local distributors. The meat for the meatballs, they're making it to order and I'm making it to order. We don't cheat on ingredients." You can't get pineapple on your pie at Modern, but they're no snobs or anything. If you've never had it, the thin-crust has loads of character -- blisters and craters -- and the simplicity of the pizza is the best way to let the flavor of the ingredients, the olives, the tomatoes, the mozzarella, all sing. First-timers sometimes think it looks a little charred, but it's all as god intended. "It's not burnt, that's the way it's supposed to be," he says. "Close your eyes, open your mouth, just try it."
Winner of Best Pizza
in the New Haven Advocate Best Of Readers' Poll 2012.