Last week, two New Haven pizzerias were recognized by the esteemed 50 Top Pizza website for its 2025 lists, which are curated yearly by Italian pizza experts. Zeneli Pizzeria, a traditional Neapolitan pizzeria on Wooster Street, was named for a third year in a row to the list, being ranked as the No. 35 best pizza in the country. Zeneli was also recognized with the the Pastificio Di Martino Award, which recognizes standout pasta proposals, or dishes, among the restaurants in the list.
While not making the main 50 Top Pizza list, Modern Apizza was named among the 33 pizzerias chosen for the “Excellent Pizzerias” list, a supplemental list of pizzerias not in the top 50 list.
The No. 1 pizza in the U.S., according to the list, is Una Pizza Napoletana in New York — a title it has held consecutively since 2022. It is also ranked the No. 1 pizza in the world.
According to the curating pizza experts, Barbara Guerra, Luciano Pignataro and Albert Sapere, New Haven-style pizza is a source of “cultural pride” for the Elm City.
“There is a real devotion to this style of pizza, similar to what we find in Naples or New York for the respective styles that originate in these two cities,” the trio said in a statement provided to CT Insider by Guerra. “Those who appreciate New Haven pizza seek a rustic, intense, uncompromising pizza. Its burnt aesthetics, essentiality of ingredients and strong personality that make it unique.”
The experts also noted that people enjoy the “intense Umami taste” of the pizza. One of the five taste sensations, it is induced by amino acids and nucleotides and has a rich character, according to Marriam Webster. Tomatoes, soy, cheeses and cooked meats are typically umami-rich.
The 50 Top Pizza experts noted they see a “positive development” growing in the pizza scene with more cities putting their own spins on pizza.
“New Haven style has certainly become very popular in the area, as many around the world are trying to give pizza its own personality through different styles,” the statement reads. “We see this as a positive development because diversity is always enriching.”
Dining and Cooking