Classic New Haven Apizza: Apizza or a Pizza? || Really Dough?

– So let me get this straight, you guys chuck the clams
right after the party? – We sure do, yes.
– Shuck the clams. – Shuck, not chuck, I say chuck. – Well, we chuck ’em after we shuck ’em. – Chuck and shuck.
– Chuck and shuck. – Shuck and chuck. – Shuck and chuck. But you got to know how to
shuck them to chuck ’em. – (beep) ’em. – I’m Scott and I eat all kinds of pizza. – I’m Mark and I’m a pizza purist. – So we’re hitting the road to taste the craziest concoctions
claiming to be pizza. – But are they Really Dough? – It’s nice to check off another state from the list, right? – Yep. – Rhode Island, the smallest state conquered, and now we’re going
to go down to its neighbor. We’re going to go to
Connecticut, very, very famous for pizza. – I’m going to take you to a place you probably never heard of before. – Ooh, I love it! – Pepe’s. (laughing) Have you ever been? – Are you joking, Frank Pepe’s, of course. There’s like over a dozen
locations, it’s been voted, like, number one pizza in the country by, like, 20 different websites. Seriously, the place you were
going to take me to is Pepe’s? – Yep. – I mean, look, don’t get me wrong, it is awesome, I love Pepe’s, I love it, but don’t you want to go to a place that’s a little more off the radar? – No ice cream pizza. – No ice cream pizza, promise. We’re gonna go– – No gravlax Pizza? – No gravlax Pizza, but you love that, just for the record, west. – Where do you want to take me? – I want to take you
to a place that opened in the ’30s called Zuppardi’s. It’s usually a dense, crunchy crust. Kind of great snap and crunch
on the base, minimal topping. – Do they have clam pizza at Zuppardi’s? – Yeah, yeah they do. – That’s what I had in, uh, Pepe’s. – Oh, you’ve had clam pizza before? – I made one with him – Did you like it? – Surprisingly, it was really good. You know when were making
it, there’s not much to it. – Yeah, it’s just, uh– – And when I, you know, when I ate it, it had so much flavor, it was fantastic. – Let’s go to Zuppardi’s,
get Clam Pizza Apizza. – How did they come up
with the name Apizza? – They didn’t really come up with it, it’s just sort of dialect the pizza. – Why don’t they just call it pizza? – They just don’t, it’s not their dialect. You got Brooklyn dialect. What’s a good word in Brooklynese? – Marinara? – Oh, oh, suddenly it’s marinara. – Hey, check out my madana. – It’s marinara,
– No, it’s madana. Marinara ‘s marinara, madana’s madana. (over-talk)Two totally different things. – How do you spell madana? – It’s M-A-D-A-N-A. – Madanada? – No madana. – Madana. – No, no, no, not mardana. – Maldana. – M-A-D-A-N-A. – Ma ma ma ma. Here it is, welcome to Zupp’s. – Zupp’s, I like that. – You can’t call it Zupp’s yet. You haven’t even had it yet,
you gotta say its full name. – They’ll get mad at
me if I call it Zupp’s? – They’re not gonna get mad you but they’ll be like, we don’t know you. You’re going to meet Laurie
and Cheryl, they’re awesome. (sniffing) You smell that? – It does, it punches you in the face – Hi. – I knew it was going to. – Hey.
– Hi ladies. – Can we help you? – Remember me?
– I met you. – Yeah, I’m Scott. – You were on the pizza truck last year. – Yeah. – He harassed you? (laughing)
– No way. – I didn’t kick him off the truck that day and it was crazy. – It’s a long story. – This is my sister Laurie. – Hello.
– The famous Laurie. Good to meet you. – Scott, nice to meet you. – My friend Mark is a pizza maker. – Nice to meet you
– Mark? A pizza maker?
– Yes. – Okay, we’re going to
teach you how to make pizza. – All right. – I wanna feed him the thing you’re really known for, and
what New Haven is known for. – Fresh Clam Pizza. – Fresh clam pizza. – But we do fresh little necks. That’s the difference,
we don’t chop our clams, we open little necks and put
them right onto the pizza. – Full clams. – Then after you eat it, you do this. – If it’s good, if it’s
bad do you go like this? – No. – Do people ever add other toppings? – The one thing that I don’t get is some people put pineapple on it and I don’t understand it. – Good luck trying to
get him to have that. – It’s different from what
my father would have done but by popular demand we kind of had to. – See that’s why I took Mark here is because you’re totally classic, you don’t change anything,
unless you have to. And Mark likes kind of
strict rules on pizza. And this is like classic pizzas here. You don’t do anything crazy. – No, we do what my father taught us. My father was a baker in the Navy and I’ve been baking pizza with my dad since I was 10 years old. – But you’ve been open since the ’30s? – We haven’t changed a thing. – By the time we gotten out of bed it was 10 o’clock, 11
o’clock in the morning. – And we come and eat hot bread. – Never seen you so excited. – I’m really psyched for this pizza. – You’re like, bugging out. You’re leg is twitching
underneath the table. (sighs) – When I walk into a pizzeria, I want that smell to punch me in the face. A city’s got flavor, you
should be able to taste that in their pizza. – You know I was 10 years old and I would stand here,
my dad would stand there, and we’d make pizza and he’d
correct me and teach me. Taught me how to do the ovens,
everything, it’s all my dad. – Pizza dough, flour,
water, yeast, nothing else. – We are patting the dough
out for the Fresh Clam. It’s a yeast, risen dough,
a lot of people toss, we don’t toss, he never
liked it up in the air. – Pizza needs to have the finest and freshest ingredients. – These are fresh little neck clams. You cut the mussel so that
it’s skimming the top shell of the clam, you can pull
all this nice stuff down. – Pizza should look as good as it tastes. – We do try to make it so
you get one in every bite. – Right onto the dough, they just came out of the shells. We’re putting fresh garlic onto the dough. I’m adding red crush pepper,
parsley, oregano, olive oil. Then we’re gonna take a
little bit of the briny juice. And we’re going right into the oven. – Temperature needed for pizza. – 500 degrees. – Is 500 degrees. – It’s a thing of the past, my father always called it apizza. As little kids with Italian background, this is what we’ve been taught, apizza. This is our Italian heritage. This is apizza right here, apizza! – I can feel your leg twitching. – Here we go, apizza. – Oh, here it is, thank you! – You’re welcome.
– My God! – Look at this, it smells ridiculous. – Smells amazing. – Which slice you gonna do? – I’m going for this one. It’s got the clam right in the front. – You’re not gonna lemon it? – No, not just yet. – You’re gonna do first bite no lemon? – It’s probably not gonna need it. – Whoa, I’ve never seen you dive into pizza this fast before. – This is phenomenal, the
clams are outstanding. – They are right, that’s fresh clams. – The combination of
the clams and the crust, they just work so well together. – What’s so good about this crust? – The crunch, the flavor. – A lot of pizzerias,
the crust is just there to hold up the ingredients
and the toppings and all that. But here it’s absolutely part of it. – Look at that.
– Yeah, great bake, right? – Amazing. – It’s no necessarily airy, like, there’s such a trend right now. An airy, open crumb structure
and big bubbles and all that. This doesn’t have that. – Nope! – I love that little extra bit of clam juice she put on top. – You’re still on your first slice. – Yeah I’m still on my first slice. – ‘Cause I’m not going to stop. – Dude, we each get three slices,
you get three, I get three. – Doesn’t work that way. – What are you talking about? – You wanna hang with the
big boys, you gotta eat fast. – Are clams a topping or
they a part of this pizza? – It’s a part of the pizza. And I really didn’t think this
part was gonna be that good. – Why not? – ‘Cause it’s just clams,
oil, garlic, and parsley. – This pizza’s almost naked. – I’m getting a lot of the
hot pepper and the garlic. And she put a lot of garlic on the pie but it’s not overpowering. – No, it’s the kind of garlic that clam likes to hang out with. So would you consider adding
anything else to this? – There’s no need, I mean
the lemon’s a nice touch. I’ve had it.
– I know it is – One more. – Oh yeah, keep on going,
this is so lemony. (laughs) Oh, you’re eating my slice! – No I’m not – That’s my slice! – You still got a slice in your hand. – Yeah, but this is only number
two, you’re on number four. – I can’t even think straight
right now, this is so good. – You can usually not think straight. So, there’s no cheese on this, Mark, and there’s no sauce on
it, there’s just dough. Out of those three, there’s
just dough, pizza or not. – Not pizza. – How is this not a? You’re gonna go tell Laurie and Cheryl that this is not pizza? – Yeah. – This is pizza. – No it’s not, in Connecticut, they call it apizza. – So you’re saying– – So, you need to respect Connecticut. – I see, you twisted
the whole thing around. So now you’re gonna call it Zupp’s, now you’re gonna call it apizza. Which is the exact same
thing as pizza by the way. – Whatever. – All right. – Just order another pie then. – You want a whole other pie? – Yep! – Clam?
– Yep! – We’re gonna make
another Fresh Clam Pizza. – Pizza, I think it comes
with little lemon bits. – Probably not because
it’s not really like a bay clam. (gasps) – I know what slice I’m taking. – Thanks Laurie.
– Enjoy. – I can’t believe I’m eating
with two hands (laugh). I need another mouth for this. – You’re in the family. (laughs) – So I can say Zupp now? – You’re a Zupp. – I’m a Zupp?
– A Zupp, apizza. – Apizza at Zupp, wait, thank you. I can’t wait to come back. – Anytime, bring your family. – They were wonderful. – I’m so happy you enjoyed,
so nice meeting you. – I want a double hug! – They don’t want a hug. – Thank you guys.
– Thank you. Thank for coming.
– Bye, thanks so much. – Thank you. – Watch your step – Thank you, Scott. (laughs) – We need to lock the door. (exhales) – You okay? – No, I ate too much pizza. – You did eat a lot of pizza, apizza! – I need a break. – Dude, I so glad you like this, I like, I’ve felt so terrible the last few days. I know I didn’t get you
back in time to Lucali. I know that you’re disappointed, I know your customers are mad, I know your whole staff is mad. I know it’s all my fault, I know you haven’t loved
everything I’ve eaten. – Scott. – I know you haven’t thought–
– Scott. – Everything was pizza. – Scott Scott Scott. – It’s not that big a deal. – What do you mean it’s not a big deal. It was a big deal. – Its not a big deal! They said everything’s
fine at the restaurant. – Like just now? – No the other day. – Oh my god. – No worries, it was an easy night. You know how to make pizza
sauce, cheese and dough. – What, you knew when
we were in Maine that the restaurant was okay? – Yep, I just wanted to
see you sweat a little. – You, you make friends when
you’re a friendly person. – Yeah, would a friendly
person kidnap someone? – You know what? – How many people have you
kidnapped in your life? – We just talked about that we’re not gonna use the K word. Maybe you can take me to a doughnut place on our little road trip. – Why would I do that, you kidnapped me – Ah. – He’s gotta get his beauty sleep so he can go back to
work and stand around, pretending like he makes pizza. Anybody can stand around
in a white T-shirt and pretend to make pizza! – Yeah, you’re right man,
that’s why I got a black one on. – You wanted to see me sweat? – Let’s go. – No, no, you don’t do that to a friend. – Come on, open the door. – You are unreal. (knocking) – Scott, open the door. – You need to learn how
to be a good friend! – Wiener, come back. – I guess cut. – We lost Wiener. – I guess you’ll have to do the call of action by yourself, you ready? – Thanks for watching
this week’s episode of Really Dough, some good
news, Scott’s gone AWOL. We get to eat pizza in peace finally. Don’t forget to like, comment, and share. If you’re still hungry for more, go back and watch last week’s episode
where I ate a pizza donut.

100 comments on “Classic New Haven Apizza: Apizza or a Pizza? || Really Dough?”

  1. Thrillist says:

    Craving more?? Check out Mark and Scott's last episode where they taste a pizza donut:

  2. Paul Tablan says:

    finally a connecticut episode!

  3. matt hart says:

    Have either of you tried pizza in Old Forge, PA?

  4. LickTheCheese says:

    10:50 weiner cum (back)

  5. Jenni Rayflo says:

    The wiener's gone rogue!

  6. SarahsSimple& StylishMakeup says:

    IM PISSED U guys didn’t come and see me!!

  7. SarahsSimple& StylishMakeup says:

    New haven is the capital for pizza!! But I’m dying to try Mark’s pizza!! I WILL get to Lucali at some point!! Mark I want you to teach me how to make pizza!!
    You guys should seriously pick one of your fans (me 🤣) to come and spend the day At Lucali!!
    Do you guys even read the comments? Bc I never get a response 😢😢

  8. Muhammad Khan says:


  9. Muhammad Khan says:

    8:59 * proceeds to squeeze lemon on pizza but instead squeezes on the pizza nerd 🤓

  10. Jason Gonzalez says:

    "Wanna eat with the big boys gotta eat fast" how it was with my brothers and cousins growing up lol

  11. Louis Astuto says:

    Damn you could really tell Mark loved the clam pie. Never saw his face light up while eating like that ever.

  12. boutstaxx says:


  13. NuuR says:

    Spaghetti Alle Vongole as a Pizza. Of course it's good.

  14. Erik Andersson says:

    This series is amazing! Such a good chemistry between Mark & Scott

  15. Asif H says:

    Pres has also given review.

  16. The Count says:

    All that lemon juice and not a drop where you wanted it…lul

  17. mosescook says:

    No chemistry

  18. Chris Young says:

    You two are useless

  19. Rhonita Andarini says:

    I like this concept more!! Mark finally out of his shell. This series has a structural story and so funny! Keep it up, Thrillist!!!

  20. Eric G says:


  21. Lexi Saylor says:

    my mom “i’m pissed because now my favorite place is going to be packed”

  22. that really updated my journal says:

    I need to know where I can buy Scott's pug in a pizza box shirt please

  23. Nicholas Clerici says:

    Get a good shot of the NYC skyline when you come back.

  24. Mark Roberts says:

    How is there no DickeyClick Pageviews in top comments?? One Bite they DON'T know the rules!

  25. Don A says:

    New Haven > NYC

  26. cshubs says:

    My folks were born in New Haven. I was weened on Pepe's when there was one location.

  27. goosr says:

    dave portnoy is a proper pizza expert unlike this tool scott

  28. Steve Jones says:

    I love the sisters. they are so sweet.

  29. Carson Johnny says:

    Squeezes lemon and doesn’t get a fucking drop on the pizza

  30. Stanley Johnson says:

    These road trips are giving Mark a bit of a gut

  31. Andrew Fang says:

    When you squeeze the lemon and it totally misses the pizza ….

  32. P Phoenix says:

    Modern Apizza owns the segment

  33. Biga173rd says:

    Mark is hilarious hahaha.

  34. Dave P says:

    Pizza guy who doesn't crust.

  35. sík-ɪn lesson says:

    0:00 none of that fucking lemon got on that pizza

  36. SpankBuda says:

    Apparently Scott went "AWOL" and we see him driving by slowly @11:42

  37. johndee759 says:

    Scott plays a great character.

  38. Pyther says:

    One bite, everybody knows the rules.

  39. Chrissy L says:

    "You can usaully not think straight" HMMM. 7:54

  40. Peli Tongi says:

    I love how them just talking about the steps they take to making the pizza matched perfectly with how he described it. 🍕

  41. Muhon86 says:

    I honestly never know what to expect from this show 😂and I love it! ❤️

  42. Jose Garcia says:

    Scott is dramatic and annoying!!

  43. Rishi A says:

    You should take him to Bonci in Rome and see if he thinks that is pizza

  44. Señor Flores says:

    1 bite everyone knows the rules

  45. Turkey Man says:

    2:52 the guy from the Mod Squad on the right.

  46. Turkey Man says:

    Oh man that looks delicious!

  47. happyyy go luck says:

    Hes been saying Chuck his entire life instead of shuck I bet

  48. rriqueno says:

    Lol great acting as if it was a surprise. Like they didnt know they were coming. Lol

  49. piscesman74 says:

    This is why the internet was created

  50. CLOVER STUDIOS says:

    Toy guys should try Modern In New Haven

  51. michael reader says:

    No one in Italia or a pizzaiolo calls it Abeez, but she's a nice lady

  52. Michael czaja says:

    First off let's get one thing straight it's called a tomato pie. Should have went to Pepe's or modern

  53. straw berry says:

    CT pizza is underrated. Best thing from the state, period!

  54. 2Spooky4Tim says:

    This is basically pizza with different toppings

  55. harper07harper says:

    How much do these guys get paid?

  56. Aspro YT says:

    Scott is the type of guy to remind the teacher for homework

  57. Sal Camposano says:

    There is a very old neapolitan pizza song called APIZZA

  58. Madeline Concannon says:

    I <3 Cheryl

  59. Ethan Donald '20 says:

    Dope pizza

  60. Dave K says:

    No way you guys didn’t get explosive diarrhea eating clam pizza🤢

  61. PaulyB says:

    I just ordered pizza after watching this lol

  62. wastedWIFI says:

    Zuppardis is TOP TIER!!!

  63. egger7576 says:

    Love Zuppardi's. Always try to make a stop on the way up to Massachusetts from New Jersey.

  64. John Haver says:

    Scott HardOn is amusing

  65. Patrick Clark says:

    when are you guys gonna hit omaha for some la casa omaha style pizza? basically a super flaky pastry style crust topped with hamburger, seasonings, and romano cheese

  66. hdtvcamera1 says:

    Whenever I hear Mark, I get the urge to buy a suit.

  67. Ben Gallaty says:

    Scott looks like the middle brother between Ari Shaffir and Lil Dicky.

  68. jon jaquez says:

    Wow, glasses is fuckin nuts

  69. konikuz says:

    I don't eat clams/mussels but I will admit I would eat this pizza or at least give it a try. Looks so good 🤤

  70. whitemother of four says:

    I just realized. Mark could totally play bob in a real life bobs burgers show. Give him a fake gut and thats it. He has bob energy

  71. MaxwellMurder says:

    Did anyone notice Scott still driving by in the background at the end? (11:42) 😀

  72. Chefitect Yang says:

    Gotta try the mashed potato pie at Bar Pizza!

  73. Jim Keel says:

    This show needs to travel more there are many more states with many different takes on pizza and I personally would love to watch you conquer the United states of pizza

  74. Astral Tomb says:

    8:40 what the hell lady, i thought you called it "abeetz"

  75. chinthapalli Divya says:

    I am from India. Loved your show. I love Pizza but in India we really dont find good ones as Pizza is not our tradition.

  76. Shane Lim says:

    I love your friendship.

  77. Elena sisi says:


  78. Oddy says:


  79. Task says:

    Frank from Best Pizza went here too! Man, I need to visit the East Coast sometime.

  80. Bunnydrum Crimblefinch says:

    "You wanna hang with the big boys, you gotta eat fast."


  81. Owen says:

    The Sausage is by far Zuppardi's best apizza

  82. Roman Trujillo says:

    This needs to be a show on netflix or something. the chemistry between the two is fantastic and the writing is so much fun

  83. Jasper says:

    if they ever return to connecticut they have to go to modern. i cannot stress this enough.

  84. butterflyflewaway says:

    Both, Lucali's and New Haven Apizza are fantastic. Yum.

  85. bruh momentum says:

    i think personally (as someone from Connecticut) it's a flat bread

  86. izgnarly says:

    Love thrillers

  87. Judie T Walpole says:

    I agree with everything you say apart from 'eating fast'- WHY? Eat slow and enjoy your food.

  88. Emely Hernandez says:

    Try a Boba Pizza!!!

  89. Fernie Ortiz says:

    meatzilla cheese burger pizza!!! in california los Angeles downtown!!!!!

  90. Fernie Ortiz says:


  91. Penmation says:

    Me when I’m eating with my brothers pizza

  92. Maddog8148 says:

    Mark? Flour , water, yeast? Do you add salt??

  93. pepitas peets says:

    I actually live right down the street from zuppardies, honestly would reccomend them over pepes.
    Quality pizza all around

  94. spooky electric says:

    “Shuck and chuck?” “Shuck and chuck.” That was such a Seinfeld bit.

  95. Ronald Livingston says:

    Love that I live minutes away from this place and frank Pepe’s new haven has the best apizza in the world🤷🏾‍♂️


    Idk guys

  97. Hedoespie says:

    That intro is quite the familiar scene I see every morning, if you know what I mean.

  98. Ryan Smith says:

    It does have sauce. The olive oil and clam juice are the sauce.

  99. ty Cortez says:

    Gotta eat fast with the big dogs best mark quote of all time

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