{"id":13093,"date":"2024-02-07T11:00:02","date_gmt":"2024-02-07T16:00:02","guid":{"rendered":"https:\/\/mnh.silvermangroup-dev.com\/cms\/uncategorized\/all-things-ah-beetz-with-new-havens-pizza-expert-colin-caplan\/"},"modified":"2024-11-04T10:27:25","modified_gmt":"2024-11-04T15:27:25","slug":"all-things-apizza-with-new-havens-resident-pizza-expert-colin-caplan","status":"publish","type":"post","link":"https:\/\/mnh.silvermangroup-dev.com\/cms\/who-knew-blog\/all-things-apizza-with-new-havens-resident-pizza-expert-colin-caplan\/","title":{"rendered":"All Things ah-BEETZ with New Haven’s Pizza Expert, Colin Caplan"},"content":{"rendered":"

Did you know? One of your neighbors is a certified apizza historian, and he\u2019s sharing the secret sauce. Colin Caplan, owner of <\/span>Taste of New Haven<\/span><\/a>, has written <\/span>six <\/span><\/i>books on New Haven history and produced an entire apizza documentary called <\/span>Pizza, a love story. <\/span><\/i>His latest book, <\/span>Pizza<\/a> in New Haven<\/span><\/i>, traces the history of our city\u2019s most distinctive dish, which in recent months <\/span>has been featured <\/span><\/a>in The New York Times and The New Yorker.\u00a0<\/span><\/p>\n

As Caplan puts it, \u201cPizza in New Haven is the culmination of over 140 years of Italian cultural and culinary influence in this storied Yankee industrial city. The same coal that supplied the world with New Haven’s factory fare cooked the delectable pizza that fed mill workers, produce farmers, politicians, college students and townies of every color, creed and carriage alike. New Haven’s historic pizzerias dominate the city’s food landscape and attract hungry and curious visitors from around the globe looking to satisfy their quest for what is unequivocally the greatest food to ever be made.\u201d<\/span><\/p>\n

In honor of National Pizza Month, Caplan sat down with the team at Market New Haven to discuss all things apizza, including the cardinal sin of pizza eating. Spoiler: it\u2019s ranch dressing.\u00a0<\/span><\/p>\n

When did your journey with apizza begin? Tell us about how you got here.\u00a0<\/i><\/b><\/p>\n

\u201cI live, breathe, and sleep apizza! According to legend, I was weaned with pizza as a baby here in New Haven. When I moved away for college in New Orleans, I learned that other places just don’t make the level of pizza that’s made here. Years ago, I moved away to Los Angeles and finally realized that one of my true loves in the world is New Haven apizza. Ever since then I have made my career around pizza; touring, teaching, eating, talking, producing, making & sharing.\u201d<\/span><\/p>\n

What makes New Haven apizza special?\u00a0<\/i><\/b><\/p>\n

\u201cApizza is special because it’s a hand crafted food made from the original family recipes that were brought over with immigrants from Italy over 100 years ago. Apizza is all about simple ingredients that merge in the oven to make a masterpiece. It’s food alchemy.\u201d<\/span><\/p>\n

What are the do\u2019s and don’ts of apizza?\u00a0<\/i><\/b><\/p>\n

\u201cDo start simple. Order a plain tomato pie with grated cheese and garlic. That’s how you can truly taste the crust and the sauce, which is what apizza really is all about. Then you can take the next steps and try mozzarella, then one or two toppings, or switch it up and order a New Haven original like the white clam pie or mashed potato pie. For reheating slices, cooking directly on a skillet or pan with a lid is best, followed by a move to the oven on a tray to maintain the crisp of the crust.\u201d<\/span><\/p>\n

\u201cDon\u2019t ever order an underdone apizza. We <\/span>love <\/span><\/i>char because it’s full of fire-licked flavor. Never order more than three toppings unless it’s listed as a special, as that can create a crust failure. Never eat apizza right when it gets out of the oven, unless you want to burn your mouth, thus tainting the next slices. Never, <\/span>under any circumstances<\/span><\/i>, microwave leftover apizza \u2013 unless you want to make a pancake out of it.\u201d<\/span><\/p>\n

How do you take your pie?\u00a0 Let\u2019s talk toppings.<\/i><\/b><\/p>\n

\u201cWhen it comes to apizza, I am a simpleton, a purist. I like plain tomato pies with garlic because it preserves all the flavors and textures I have grown to enjoy. That said, adding mozzarella cheese can add that buttery, salty layer, and create a foundation for a great apizza. There are great topping combos I have found, which I am happy to share with my fellow apizza enthusiasts.\u201d<\/span><\/p>\n

Red pies:<\/span><\/p>\n