Modern Apizza
Opened in 1934 as Tony Tolli's coke-fired (a coal byproduct) State Street Apizza and renamed Modern in 1944, the pizzeria is one of the city's 'Holy Trinity' alongside Frank Pepe's and Sally's, but its oven is the editorially interesting exception: it switched from coke to an oil-fired brick oven around 1967 when coke production stopped in New Haven, so it is not coal-fired like its two Wooster Street rivals. William "Billy" Pustari has owned Modern since 1988.
No photograph published for Modern Apizza yet.
Why it is here
Opened in 1934 as Tony Tolli's coke-fired (a coal byproduct) State Street Apizza and renamed Modern in 1944, the pizzeria is one of the city's 'Holy Trinity' alongside Frank Pepe's and Sally's, but its oven is the editorially interesting exception: it switched from coke to an oil-fired brick oven around 1967 when coke production stopped in New Haven, so it is not coal-fired like its two Wooster Street rivals. William "Billy" Pustari has owned Modern since 1988.