Dictionary

apizza en · NOUN

Pronunciation

• /əˈpiːts/ (proscribed)
• (US) audio
• /əˈbiːts/

Etymology

Borrowed from Neapolitan pizza (“pizza”), with the feminine definite article 'a.

Meanings

1. (countable, uncountable) A style of pizza endemic to New Haven, Connecticut, incorporating a thin, oblong crust, charring, oregano, and tomato sauce but only a small amount of grated parmesan cheese.
   • She ordered a New Haven classic, which also happens to be one of the most popular apizzas at Fantini’s — the white clam pizza. 2022 April, Gabby Gregory, “The Place to Be: Fantini’s New Haven Style Apizza”, in Palm City Living, volume 538, page 28:
   • The coal-fired apizzas are baked at a super-hot 600 degrees Fahrenheit for a few minutes, yielding a pie with charred and blistered crust and cheese like molten lava. 2022 October 11, Phillip Valys, “When’s Frank Pepe Pizzeria Napoletana opening at Plantation Walk?”, in Sun Sentinel, archived from the original on 11 Oct 2022:
   • Pepe’s was founded by Frank Pepe in 1925 and they have made millions of their signature apizzas, topped with five ingredients: romano cheese, garlic, olive oil, parsley and clams. 2020, Richard Taylor, James Watt, Martin Dickie, Brewdog: Craft Beer for the Geeks, Mitchell Beazley, →ISBN, page 162:
   • Authentic apizzas are larger and more irregularly shaped than their New York relatives, and have deeply charred crusts, a result of traditional coal burning ovens. 2014 April 8, “Dude Food: Pizza: The hungry man’s go-to”, in The Black & White, volume 52, number 8, Bethesda, Md.: Walt Whitman High School, page 12:
   • Saucy Brew Works brews fresh local coffee and Ohio craft beer, served best with their award-winning apizzas. 2022, Ohio On Tap, number 9, page 36:
   • NICK’S New Haven Style Brick Oven APIZZA “Always “Done Well” / Reopening September 15th / Beer & Wine Bar / APIZZAS / CALZONES / GRINDERS / SALADS 2010 September 3, Palm Beach Sun, page 10:
   • And don’t sleep through the house-made pastas: pillowy ricotta gnocchi, tucked into a lemony mascarpone and artichoke sauce, are good enough to steal the apizzas’ show. 2016, The Michelin Guide: San Francisco, Bay Area & Wine Country, Michelin, →ISBN, page 256:

Forms