Restaurant: Amici’s East Coast Pizzeria
City: San Jose, CA

Last night, I went with a couple of coworkers to get pizza at Amici’s SJ location before our curling class at San Jose Ice Center. The intro-to-curling clinic is taught by the SF Bay Area Curling Club at SJ, Oakland, and Fremont, and is $20/person. I strongly recommend trying it; it’s a lot of fun! Tickets run out fast so register early!

Amici’s East Coast Pizzeria is based in the SF Bay Area, but they can also be found in Sacramento and San Diego. At Amici’s, you can have two different pizzas on one pizza pan. We had four different pizzas, with two on one large pan. I picked the New Haven and Greek Isle; they both were on the same pizza pan. For this post, I’ll focus on the New Haven pizza. In the top photo, it’s the upper half with the green topping.

new haven pizza - 1 new haven pizza - 2

New Haven White Clam – mix of clams, garlic, and seasonings with olive oil and bacon (no tomato sauce).

Here’s a bit of information about the pizza, from Wikipedia:

New Haven-style pizza, locally known as apizza, is a style of Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably, Sally’s Apizza, Bar Bru Room, Grand Apizza, and Modern Apizza. This geographically limited pizza style has gained considerable culinary and historical importance.

In a New Haven-style pizzeria, a “plain” pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella (known as “mootz” in the local Italian dialect) is considered to be a topping; a customer who wants it must ask for it.

Later on, Pepe invented the “white clam pie.” Pepe’s restaurant used to serve littleneck clams on the half shell at the bar which he eventually decided to put on the pizza. The white clam pie is crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams.

What sets New Haven-style pizza apart from other styles is its unusually thin crust which while usually charred on the outside is chewy on the inside. New Haven-style pizza is traditionally baked in a coal-fired oven and is sold whole rather than by the slice.