Decades before Detroit-style pizza fed hypebeasts from Austin to Brooklyn, it was a special-occasion meal for working-class families. Unlike the New York slice designed to be eaten on the go, this pie demanded diners’ full attention—even a knife and fork.
The original tomato pie is just one reason why the family-run La Capa Pizzeria remains a New Haven legend. Another is the restaurant’s bread, which has a chewy texture and the perfect amount of salt. The owners use a traditional wood-burning oven to bake the dough, which is then topped with crushed tomatoes, shredded pecorino Romano, and extra-virgin olive oil.
“How La Capa Pizzeria Sources the Freshest Ingredients
La Capa’s dedication to maintaining a user-friendly website hasn’t hurt its reputation either. The site’s extensive photo galleries and straightforward ordering process are helpful for diners unfamiliar with the restaurant.
New Haven’s first pizza shop opened in 1899, and its pies have since become a hometown celebrity. Today, Pepe has locations in seven states, while Sally’s is expanding into Connecticut and Massachusetts.
If you want to experience the original, head to Pepe’s historic Wooster Street location. The line can be long, so you may want to try it on a day when the crowd is smaller. Caplan recommends starting with the original tomato pie and then attempting the white clam pie, which features little necks from Long Island Sound and Massachusetts.
A former Felidia chef turned this Park Slope storefront into an Italian deli, serving artisan NY-style slices and antipasto salads in a nostalgic space decorated with string lights and strung-up chianti bottles in wicker slips. This smoky, red-accented pizza joint’s thick, cheesy crust is perfect for soaking up a drizzle of Mike’s Hot Honey.
La Capa
713 Midland Hwy, Shepparton East VIC 3631
(03) 5829 1193
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