Blog - Cast Iron Chef Pizza

Here in Connecticut - we take our pizza seriously - or should we say “apizza?” Both Connecticut and New York claim to be the pizza capital of the world, but what’s the difference anyways?

Firstly, a noticeable difference between the two pies is the shape. The NY pie is perfectly round while the New Haven pie is, well, “round-ish.” But who’s to say shape matters? Both pies are delicious either way.

Then, second, there’s the crust. Both pies have to have a good crispy, but New Haven style has a certain chew that NY doesn’t. This has to do with the fermentation process for each type of dough - each differing in flavor and texture. The temperature of the oven also has an impact - and no, New Haven-style pizza isn’t burned, it’s a beautiful and blissful char. A signature element of any perfect New Haven pie.

Now, let’s talk cheese. In New Haven, less is more. The first New Haven pies were only topped with tomato sauce, no cheese. The sauce was the star of the pizza, hence why even today many pies come with a light touch of cheese or just grated cheese. On the other hand - NY pizza loads on the cheese - perfect for an Instagram cheese pull. So if you’re a cheese lover - NY pizza may be for you.

Lastly, the sauce. When it comes to taste, NY pies are often heavily seasoned with garlic, oregano, dried pepper flakes, and basil to balance the sweetness and acidity of the tomatoes. New Haven keeps it simple. To preserve the natural sweetness of San Marzano tomatoes, they use fewer spices.

So - which pie is your favorite?