For something as simple as a mixture of flour, tomato, and cheese, there sure are many different styles of pizza. Chicago deep dish. New York style.
Detroit style. Welcome to the latest to arrive in L.A.
: New Haven style, from Connecticut. Italian immigrants to New Haven at the turn of the 20th century brought bread-baking traditions from Naples, which evolved into a style of simple tomato pies, thin-crust pizzas, and a sparing (if at all) use of mozzarella. Known locally as “apizza” (pronounced “ah-Beetz”), it became popular along Wooster Street in the city’s Little Italy at places like Frank Pepe Pizzeria and Sally’s Apizza .
Hence, the name of L.A.’s first New Haven-style eatery, Ozzy’s Apizza .
Started by Connecticut transplant Chris Wallace (the Ozzy is a tribute to his dog), a new location just opened in the North Hollywood Arts District after a successful run in nearby Glendale — and a satellite location back in his hometown. Wallace grew up eating pizza in New Haven. “My connection is deep-rooted.
Every Friday, my family and I would have pizza. On special occasions, we drove to Wooster Street. I fell in love with it.
I said, 'Oh my god, no one makes this,'” Wallace remembered. Wallace aims to give the proper nod when crafting his pizza at Ozzy’s. It’s stretched thin and traditionally baked in an open-flame brick oven powered by coals.
When it emerges, the crust is well-cooked and features a crisp on-the- outside, chewy on-the-inside texture w.
