Modern Apizza

"Although the menu warns that the brick-floored oven can distort the shape of a pizza, Modern's are consistently among the prettiest anywhere."
Michael Stern






"You can get a white clam pie with or without mozzarella. We believe the creamy cheese overwhelms this combo's essential delicacy. This pizza is cheeseless. Look at all those clams! And note also that it is served with lemon wedges on top ... a unique touch."
Michael Stern



"The small burnt areas of crust around the edge are an essential part of the Modern Apizza experience."
Michael Stern



"These are the little bits of burnt semolina that remain on the serving paper once the slices have been eaten."
Michael Stern



"Running at 700 degrees, Modern's brick-floored oven is the source of its pizzas' supreme goodness."
Michael Stern



"Modern is unique among New Haven's great pizzerias in that it is NOT in the old Italian neighborhood on Wooster Street."
Michael Stern



"The variety of texture among the many meats on an Italian bomb makes this pizza a true tongue adventure."
Michael Stern



"A shot of the nicely charred, thin crust - a result of Modern's coal burning oven."
Jack Barry



"We ordered a "medium" and thought the kitchen had made a mistake when this broad boy arrived at the table. No, this IS a medium ... but big enough that we took half of it home with us for reheating at lunch today!"
Michael Stern



"Modern's menu warns, "Our brick oven reaches a temperature in excess of 700 degrees. Some pizzas may blacken around the edges and even lose their perfect shape due to contact with the brick floor of the oven." Amen to that! We love the places were the cheese oozes over the edge and the crust turns crunchy-dark."
Michael Stern



"Here's a section of crust that didn't blacken in the oven and didn't get flooded out by a cheese spill. It's chewy, full-flavored, and delicious."
Michael Stern



"No, it's not a perfect, symmetrical pizza and the edges are charred (we asked for this one well-done). But such imperfections only add to the beauty of what we consider one of the world's best pizzas."
Michael Stern