"Sally’s Apizza, one of several classic New Haven, Connecticut, pizzerias, has its eyes on Boston-area expansion. Few regional foods inspire the same level of diehard enthusiasm as pizza in New Haven — or apizza, as it’s called there, pronounced a-beetz, a nod to Connecticut’s Italian immigrants who spoke the Neapolitan dialect and brought pizza to the area. From the coal-fired, charred crust to the fact that mozzarella (“mootz”) is an optional topping, not a default inclusion, from the beloved white clam pies to the obligatory Foxon Park soda on the side, New Haven pizza is very much its own thing, separate even from New York-style pizza nearby. Sally’s director of marketing, Krystina Nataloni, confirms to Eater that while the company is currently focusing on several expansions within Connecticut, including a soon-to-open Stamford location, the team is also “in active discussions with leading developers in the greater Boston area,” particularly in the Woburn area about a dozen miles north of Boston. There isn’t one particular type of location that Sally’s looks at for potential expansion, but one vital factor is that coal-fired ovens must be allowed." - Rachel Leah Blumenthal
