White Clam
$24
Littleneck clams, garlic, parsley, lemon, olive oil. No cheese. The New Haven legend.
Coal-fired apizza · New Haven, CT
Thin. Charred. Gone in minutes.
Since 2016 we have baked New Haven style apizza in a 900-degree coal oven on Crown Street. Crisp edges, a tender middle, and toppings that stop at just enough.
- Coal oven heat
- 900°F
- Coal oven heat
- Per pie in the oven
- 4 min
- Per pie in the oven
- Slow-fermented dough
- 48 hr
- Slow-fermented dough
4.9 from 2,100+ reviews
East Rock to Westville
Fall specials · while they last
Three pies that will not survive the season.
No. 01
Fig and Prosciutto
$24
Black mission figs, prosciutto di Parma, gorgonzola dolce, finished with balsamic.
No. 02
Nduja and Hot Honey
$23
Spreadable Calabrian sausage, tomato, fior di latte, drizzled with hot honey.
No. 03
Butternut and Brown Butter
$22
Roasted butternut squash, brown butter, fried sage, smoked mozzarella.
Signatures
The pies people cross town for.
Every pie is 18 inches, baked to order, and built for sharing. Or not. We do not judge.
Margherita
$19
Crushed tomato, fior di latte, basil, olive oil. Simple, and the one we judge ourselves by.
Pepperoni
$21
Cup-and-char pepperoni, tomato, low-moisture mozzarella. Crisped edges included.
The oven
New Haven apizza only happens over coal.
Our oven eats a ton of Pennsylvania anthracite a month and never drops below a glow. It is the whole reason the crust tastes like it does.
- 01
Anthracite coal, nothing else
Coal burns hotter and drier than gas or wood, so the crust blisters in minutes instead of steaming. That char is flavor, not an accident.
- 02
Dough with a two-day head start
High-protein flour, water, salt, yeast. Mixed, balled, and cold-fermented for 48 hours for chew with structure.
- 03
Sauce from uncooked tomatoes
Crushed California tomatoes with salt and nothing cooked down. The oven does the cooking, once, on the pie.
Word of mouth
New Haven has opinions about pizza. Ours are good.
“The white clam pie ruined every other pizza for me. Briny, garlicky, perfect char. I think about it weekly.”
“Crust with real bite, sauce with actual attitude. Friday nights mean a wait, and the wait is correct.”
“We drive down from Hartford once a month. The kids now measure time in Fuoco visits.”
From the journal
Notes from behind the oven.
Tips
How to reheat leftover apizza (please skip the microwave)
Yes, there will be leftovers. No, the microwave is not invited. Three methods ranked, from best to acceptable.
Behind the Counter
Coal vs gas: why our oven will never change
Coal is dirty, heavy, and gloriously hot. Our founder explains why we put up with a ton of anthracite a month.
Menu Stories
The white clam pie, a New Haven legend
No cheese, no tomato, no apologies. How littleneck clams on a charred crust became our most ordered pie.
Visit us
Crown Street, across from the garage. Follow the smell.
Sixty seats, a ten-stool counter facing the oven, and a back room for parties. Walk-ins welcome. Reservations for parties of five or more.
216 Crown St, New Haven, CT 06510
Get directions- Tuesday – Thursday
- 11:30 – 22:00
- Friday – Saturday
- 11:30 – 23:00
- Sunday
- 12:00 – 21:00
- Monday
- Closed
