New Haven "apizza(?)" in Washington, DC?

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rbpalmer
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2009/06/22 15:56:36 (permalink)

New Haven "apizza(?)" in Washington, DC?

There's a new pizza place in Washington, DC, "Pete's New Haven Style Apizza," which bills itself as the best Pizza in DC.  http://petesapizza.com/  After trying it, I may have to agree. Its thin, crisp crust stood up well under the high-quality, well-proportioned toppings. It was expensive, though, costing $22 for a large, one topping pie. I would be interested in the opinion of anyone who is familiar with New Haven pizza as to whether Pete's is the real deal or not. And what's with the "Apizza?" Is that just a New Haven thing, or does it have some other significance? Pete's is at 14th and Irving Streets, NW, just a few steps from the Columbia Heights Metro stop on the Green Line (and right next to a Five Guys).
post edited by rbpalmer - 2009/06/22 16:23:33
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    Michael Hoffman
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/22 16:00:39 (permalink)
    It's the Southern Italian dialect pronounciation of what you likely call pizza. It is pronounced ah-BEETZ.
    #2
    Davydd
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/22 16:05:44 (permalink)
    No pics on their web site. How is it baked? They wood-firing or coal-firing?

    I have had pizza at 2 Amys and Pizzeria Paradisio (Dupont Circle) and Mangino's in Burke, VA. How do they compare?
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    Michael Hoffman
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/22 19:15:28 (permalink)
    I just checked the "Vision" section of this place's website where I found the following:

    - Using healthy, organic ingredients,
    locally sourced whenever possible
    - Preserving the environment through
    conservation, recycling, use of biodegradable
    materials and employing energy efficient practices

    On the basis of that, alone, I am confident in saying that it's as likely to be serving up something resembling the good stuff as a seagull is of winning the All-Around Cowboy World Champion title.



     
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    sk bob
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/22 19:45:20 (permalink)
    good one Michael
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    rbpalmer
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 14:34:58 (permalink)
    Davydd

    No pics on their web site. How is it baked? They wood-firing or coal-firing?

    I have had pizza at 2 Amys and Pizzeria Paradisio (Dupont Circle) and Mangino's in Burke, VA. How do they compare?

    Neither. They use gas. Apparently, coal-fired ovens are banned by most municipalities (including Washington, DC and New Haven), with some older establishments "grandfathered" in. Of course, Pete's claims that the heat source isn't the most important factor in determining what is, and isn't, a true "New Haven-style" pizza. http://www.petesapizza.com/vision2.html As for how it compares to the very good pies served at 2 Amys and Pizzeria Paradiso (I haven't been to Mangino's), I prefer Pete's because the toppings, though sparingly applied, are spread closer to the edges of the pie than is generally the case at 2 Amys or Pizzeria Paradiso. Also, on my one visit to 2 Amys, the crust was blistered and blackened more than I would have preferred, and the noise level at dinner time was off the charts.
     
    Regardless of the heat source used, its darn good (if somewhat expensive) pizza. I was just wondering if it's truly comparable to New Haven's best, as its name (Pete's New Haven Style Apizza) implies. 

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    Davydd
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 15:12:49 (permalink)
    2 Amys is indeed loud. I preferred Pizzeria Paradisio. Coal or wood does not impart any discernible flavor to a pizza but they do bake the dough differently to make them taste better so I have been preached to. There some technical explanation about that I don't fully understand but am learning why breads taste better from high heat wood-fired ovens. There is something to say about the faster you can bake a pizza and time the toppings with the dough the better. It takes a good pizzaolia to manage pizzas in  wood-fired oven.

    The toppings at 2 Amys were spread just as close to the edge but what happens is as soon as the pizza touches the hot hearth there is a spring, or dough rise at the edges that pushes the ingredients toward the center. This is in some ways desirable along with a bit of leoparding of the bubbles that form in the dough. However, if you don't control your dough well and bake well you can end up with a soggy dough middle with too much ingredient displacement and too much char.
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    doggydaddy
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 16:05:10 (permalink)


    Looking at their website, without a photo, I am dubious.
    $25.00 for a pizza?
    What is and where can you find this in NH?:
    Sorbillo’s Original
    Our homage to the birthplace of pizza
    A rectangular shaped pizza filled with Salumi,
    ricotta, mozzarella


    And it is not a New Haven pizza by virtue that they do not offer Foxon Park sodas. Posers.....

    mark
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    sk bob
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 16:20:09 (permalink)
    "toppings though sparingly applied"
    sounds like something that would come from an "eco friendly" pizza joint.
    I'm getting sick of "green" & "eco friendly"
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    Greymo
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 16:29:25 (permalink)
    Actually,  when you have a wonderful crust for your pizza,  there is no reason to "load" it  doen with toppings as it distracts from the overall flavor of a good  pizza.

    We have gone to a new  "coal-fired pizza place  a couple of times in the past month. ( I would not consider this at all  "eco friendly.") .  The menu suggests that you order no more than  three toppings for your  pizza.  Our pizza with the least amount of toppings  was by far the best. 
    #10
    rbpalmer
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 16:31:42 (permalink)
    sk bob

    "toppings though sparingly applied"
    sounds like something that would come from an "eco friendly" pizza joint.
    I'm getting sick of "green" & "eco friendly"


    I think that Pete's sparing use of toppings has more to do with achieving a balance of flavors and not ending up with a soggy crust than with its admitted goal of being "eco-friendly" (which is not a bad idea, in my opinion).
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    sk bob
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/23 20:44:16 (permalink)
    $22 bucks for a large with 1 sparse topping?
    for $22 I'd better eat that pizza for 2 days.
    like I said before, I'm getting sick of eco friendly & green
    EVERYTHING I've seen that are green cost more & you get less.
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    Michael Hoffman
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/24 02:38:53 (permalink)
    sk bob

    $22 bucks for a large with 1 sparse topping?
    for $22 I'd better eat that pizza for 2 days.
    like I said before, I'm getting sick of eco friendly & green
    EVERYTHING I've seen that are green cost more & you get less.

    Amen!


    #13
    beijinger
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/24 07:31:31 (permalink)
    Hey if it is NH pizza which we all doubt, cost alot to ship in lol. I'd pay $22 bucks heck i go $30 for a Pepe's anything. What it cost to express ship to Beijing i'm hungry.
    #14
    marzsit
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    Re:New Haven "apizza(?)" in Washington, DC? 2009/06/24 07:41:34 (permalink)
    here in the seattle area, it's hard to find any large pizza for under $22..... $25 seems to be the average price right now. :(
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