{"id":202982,"date":"2023-08-16T12:02:52","date_gmt":"2023-08-16T10:02:52","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/esta-es-la-mejor-pizzeria-de-eeuu\/"},"modified":"2023-08-16T12:12:33","modified_gmt":"2023-08-16T10:12:33","slug":"this-is-the-best-pizzeria-in-the-usa","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-best-pizzeria-in-the-usa\/","title":{"rendered":"This is the best pizzeria in the USA"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Pizza Today,<\/strong> a magazine that has specialized in pizzerias for 39 years, has named its Pizzeria of the Year 2023<\/strong>, and it is the legendary Connecticut restaurant, Modern Apizza, known for its acclaimed charred pizzas that have revolutionized both the local and American scene.\u00a0<\/p>\n\n\n\n

It is a restaurant with 80 years of history located on State Street in the East Rock neighborhood. Founded in 1934 as ‘Tony’s Apizza’, its current owner, Billy Pustari, took it over in 1988 in order to continue its iconic legacy that has made it ‘part of the city’s holy trinity of pizzerias’, according to CT Insider.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Without having altered the essence, spirit or aesthetics of its space decorated with images of the time, and emphasizing the constant improvement of the product, the dough or locally sourced sausages, this pizzeria now rises to the top to value its pizza art and its heritage. A title with which it will extend even more its affluence with which it can get to sell about 1,100 pizzas on weekends, without even offering home delivery service. The magic remains inside the restaurant.<\/p>\n\n\n\n

CARBONIZED PIZZAS<\/h2>\n\n\n\n

Modern’s open-flame brick oven cooks charred, flavorful pizzas with a myriad of toppings such as milk-cured mozzarella or a sauce of Italian peeled tomatoes resting on a uniquely textured dough made with a special breadcrumb recipe.<\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Meanwhile, its thin and crispy crust becomes the result of a dough made with flour, water, yeast, olive oil and salt, subjected to a unique 24-hour cold fermentation. One with which they end up deploying already iconic options such as their ‘Italian Bomb’, with sausage, bacon, pepperoni, onion, mushrooms and garlic; which illustrates the mastery of this ode to pizza recognized as the best in the United States.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version. Pizza Today, a magazine that has specialized in pizzerias for 39 years, has named its Pizzeria of the Year 2023, and it is the legendary Connecticut restaurant, Modern Apizza, known for its acclaimed charred pizzas that have revolutionized both the local and American scene.\u00a0 It is a restaurant […]<\/p>\n","protected":false},"author":285,"featured_media":202959,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807,15802],"tags":[15973,16031,18186],"class_list":["post-202982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","category-news","tag-estados-unidos-en","tag-pizza-en","tag-pizzeria-2-en","cat-15807-id","cat-15802-id"],"acf":[],"yoast_head":"\nThis is the best pizzeria in the USA - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version. 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