Talk:New Haven–style pizza

message: The notability of "New Haven-style pizza" is a complete non-issue, though some of the underlying reality remains a bit mysterious even to those who think they understand. 
:My gripe with the topic is that would-be journalists and food-writers (and those who cite them) and even a few real journalists,  claim that "apizza" is locally pronounced "ah-beetz." It probably was at one time, among a subset of the population. But it's far closer to the truth to say that locally, nobody pronounces "apizza" at all, and the term has long been used only as part of a  business name... "Joey's Apizza" or whatever....to connote local authenticity.
You want to get a pizza  in New Haven and one would then simply say "let's get a pizza," regardless of ethnic background. This is just an obvious fact that a literal reader might miss (though probably not). I'm afraid there are no published sources on this, however. Badiacrushed (talk) 01:50, 28 July 2017 (UTC)
thread_title: notability

message: Any way for this to be encyclopedic?  I'm not sure how relevant a style of pizza in one particular town is.  Would this ever be verifiable?  Friday 17:34, 13 July 2005 (UTC)
replies: text: I am not convinced. I've heard that there are specific styles of pizza in New York and California, although the articles on those subjects do a frankly poor job of explaining to me what those styles are. As far as I can tell from this article, there is nothing especially unusual about a 'New Haven-style pizza', and only local chauvinism is keeping this article in business. I don't think that this subject is sufficiently notable to warrant an entire article to itself. Lexo (talk) 00:50, 24 April 2010 (UTC)
replies: text: So you're complaining about the quality of all the pizza articles? You'd better get to work improving them then! Markvs88 (talk) 01:17, 24 April 2010 (UTC)
replies: text: Lexo, you don't have to be convinced.  Enough others are.  And you forgot Chicago-style. - Denimadept (talk) 05:10, 24 April 2010 (UTC)
replies: text: Exactly. I see on his page that he's an Irish citizen. I wonder how he'd feel if I put a notability tag on kilt and asked him to improve the article to show it isn't just a skirt? Markvs88 (talk) 10:53, 24 April 2010 (UTC)
replies: text: Or, more to the point, on Irish whiskey.  No one drinks that crap, right?  It's all about Scotch whisky. - Denimadept (talk) 14:56, 24 April 2010 (UTC)
replies: text: Lexo, I am an expert on pizza having served in the restaurant and food business since 1987. I have had pizza in several European countries including Italy, Turkey and France. I have also eaten pizza over most of the notable places in the United States. I can tell you from first hand experience that New Haven pizza is not the same as New York style, which is it's closest cousin. Pizza in this part of the United States is serious business, much like your potato, or Irish whiskey. You should leave it to those of us who have first hand experience mixed with verifiable sources to work on the article, so foreigners like you can learn about our fine pizza cuisine in this great nation of ours. If that doesn't do it, once again refer to this: VfD Frank Pepe Jsderwin (talk) 10:09, 11 May 2010 (UTC)

text: Right. And the EU is just a United States of Europe. There are no differences at all, the USA and USE are exactly the same place. Nothing new ever evolves, we can just call CDs records and MP3s? Those are just music files. The iPod is just a portable record player. Markvs88 (talk) 16:25, 21 October 2010 (UTC)

text: I apologise if I was being a little obscure. Here it is in a nutshell: New Haven Pizza is absolutely it's own style. That it is decended from/an offshoot of Neapolitan pizza is already stated in the articles. But it is not the same. Things evolve from something prior all the time, and to say that NH Pizza is unencyclopedic just because it isn't something with no predecssors (ie: the Segway) is not logical. If we applied that metric, we'd have to scratch Neopolitan pie, since it started as a Roman Army ration. Etc. Markvs88 (talk) 21:15, 21 October 2010 (UTC)

text: A flat bread predecessor of pizza was found in Roman ovens in Scotland.. Cato the Elder wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones." in his history of Rome, and that's circa 150 BC. Heck, I'd even go so far as to point out the pizzaria found in Pompeii (from 80 AD). Of course, tomoatoes didn't come to Europe from South America until the early 1500s, so our "modern-style" pizza would have to wait. In any event, your wife is not a citable source. Please present proof or stop beating a dead horse. Markvs88 (talk) 20:34, 22 October 2010 (UTC)
thread_title: Encyclopedic

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thread_title:  External links modified 

message: Is there a need for a list of other cities where Apizza is? It seems both unnecessary for this page as well as not possible to be complete. I am removing it for now, but if someone wants to discuss, please feel free to leave a note here and revert later. 
ChunyangD (talk) 03:10, 7 December 2018 (UTC)
replies: text: Hi ChunyangD. I agree that the list of cities is pointless and impossible to upkeep as you mention, but I do feel that it is notable that New Haven style pizza is expanding beyond Connecticut, both nationally and internationally. So the section needs sources, and some of the (many!) old citations are garbage (Salvation Pizza doesn't mention New Haven, the Allmenus are self-publishing, Baird Beer is a dead link) but I'd be in favor of keeping ones like "Pete's New Haven Style Apizza" and Piece Brewery & Pizzeria. Markvs88 (talk) 13:16, 7 December 2018 (UTC)
thread_title:  Need for list of other cities? 

message: Gorman Bechard produced Pizza: A Love Story a documentary on the history of New Haven Pizza. He has interviews with celebrities such as Michael Bolton, Henry Winkler and Lyle Lovett talking about 3 nationaly renouned New Haven pizzarias.  — Preceding unsigned comment added by 22yearswothanks (talk • contribs) 19:47, 6 March 2022 (UTC)
thread_title:  Pizza documentary 

message: There is a move discussion in progress on Talk:New York-style pizza which affects this page. Please participate on that page and not in this talk page section. Thank you.  —RMCD bot 00:02, 4 May 2023 (UTC)
thread_title:  Move discussion in progress