In the early 1900s, Italian immigrants from Naples settled along Wooster Street in New Haven, Connecticut — and brought their bread-baking traditions with them. What started as simple tomato pies sold from neighbourhood bakeries quickly became a local obsession.
Over a century later, New Haven-style apizza is considered one of America's great regional pizza styles, right alongside New York and Chicago. Industry Apizza carries that tradition forward on the West Coast.
Frank Pepe Pizzeria Napoletana — one of the originators of New Haven-style apizza, open since 1925.
The word comes straight from Neapolitan-Italian dialect — it's how immigrants in New Haven pronounced "pizza." Say it ah-BEETZ and you've got it.
It's not just a quirky spelling. The name signals a distinct style with its own rules, flavours, and identity — something that sets it apart from every other slice you've had.
The crust is thin, hand-stretched, and blistered from a scorching hot oven. That signature char isn't a mistake — it's the whole point. It adds a smoky depth you can't get any other way.
Order a "plain" apizza and you'll get a tomato pie — sauce, garlic, pecorino romano, and no mozzarella. Cheese is an add-on here, not a given. It's a stripped-back approach that lets every ingredient shine.
It's the char. The chew. The simplicity of great ingredients doing exactly what they should. Apizza doesn't hide behind heavy toppings — it earns your attention with bold, honest flavour.
And it's always been a communal thing. Every pie comes cut family-style — irregular, rustic slices meant to be grabbed and shared, not fussed over. Big pies, shared tables, cold beer, loud conversation. At Industry Apizza, that spirit is alive every night. Pull up a seat and find out for yourself.
Can't make it in? Order your favourite pies for delivery or pick up to enjoy at home.
Pronounced ah'BEETZ — American-Italian slang for pizza, born in New Haven’s Italian immigrant community.
Slang for mozzarella. If you want cheese on your pie, ask for mootz.
An apizza with tomato sauce, garlic, and herbs — no mootz. The classic New Haven default.
Any apizza made with tomato sauce as the base.
An apizza with no tomato sauce — topped with olive oil, garlic, mootz, and your choice of toppings.
We're in the neighbourhood. Walk-ins always welcome.
Industry Apizza
Vancouver, BC
