Connecticut Pizza Trail

Here are the top 20 must-try Connecticut pies, ranked in order by votes! These spots are all beloved by locals. 

Here are the top 100 pizza spots in Connecticut, as chosen by pizza fans and expert judges! Which will be your favorites?

Beyond the five quintessential pizza styles admired across the state, Connecticut is also home to some truly one-of-a-kind creations you won’t find anywhere else. Here are a few worth craving:

Darbar India, Branford: The Indian restaurant’s fusion pizzas, on naan crust, feature toppings like chicken tikka masala, saag paneer, lamb meatballs with korma sauce, and a signature pie with curry sauce, chicken, lamb, and shrimp.

Nana’s Byrek & Pizza, Waterford: This pizzeria is also known for its Albanian-style byrek, a traditional pie from the Balkans layered with flaky, buttery phyllo dough and fillings like spinach and feta cheese or ground beef and mozzarella.

Small State Provisions, Avon: Thursday night is pizza night at this beloved neighborhood bakery, where the team’s proficiency with sourdough turns into thick and cheesy Sicilian- style pies made with focaccia dough.

Flour Water Salt Bread, Darien: This Fairfield County favorite turns its handmade, naturally leavened sourdough into Neapolitan-style pizzas on Thursday nights.

Da Legna x Nolo, New Haven: The pizzeria’s weekly “Wu Wednesday” celebration pays homage to the legendary ‘90s hip-hop group Wu-Tang Clan, with W-shaped pies, themed cocktails, and a DJ spinning vinyl. 

Connecticut pizza lovers don’t just consume slices and pies. With one of the strongest regional pizza identities in the United States, state residents live, breathe, and wear their pride for all to see. Here’s your chance to be part of the iconic culture.

From coal-fired classics to inventive wood-fired creations, the state’s pizzerias have mastered the art of crusts that are crisp, flavorful, and totally satisfying, even without the gluten. 

Whether you’re visiting from out of state or exploring your own backyard, here’s your guide to some of the best gluten-free pizza options across Connecticut, listed by county.

Want to learn more about what makes Connecticut’s pizza scene so unique? We’ve fired up some facts that explain why this state is such a special pizza powerhouse.

Apizza: Why The A? 

If you’ve ever wondered if the “A” is a misspelling – it’s not! It’s a reflection of the rich history of Italian immigrants who came to the New Haven area in the late 1800s and early 1900s. The term apizza (pronounced “ah-beetz”) comes from Neapolitan dialect, a shortening of the Italian term “la pizza.” 

The Pizza State In More Ways Than One 

Not only does Connecticut have the highest density of pizza restaurants in the country, but it also leads the nation in the percentage of family-owned or independent pizzerias. 

Proudly Independent

Nearly 80% of Connecticut’s pizza restaurants—1,084 out of 1,376—are independently owned, compared to a national average of just 43%. This deep-rooted tradition of small, locally owned pizzerias sets Connecticut’s pizza apart. Not surprisingly, New Haven leads the way with 63 pizza establishments.

Born in CT

Although New Haven is known for its signature thin-crust, coal-fired style, another popular New England pizza type was invented right here in Connecticut. The classic “Greek pizza” – with a spongy, oil-coated crust baked in shallow pans – actually originated in New London. In 1955, a Greek-Albanian immigrant named Costas “Charlie” Kitsatis pioneered this style at his restaurant, Pizza House.