The Yeater Pizza Party

Even though finals can get pretty gloomy, it is universally acknowledged that spring semester finals are better than those in the fall semester. The weather means that people can gather in the courtyards, and not spend all their time in a puffer jacket running to and from the libraries. But this past semester, spring finals were better for yet another reason–the Yeater pizza study break. 

As Yeater works towards integrating itself into the culinary landscape in New Haven, we have worked towards furthering our bonds with local restaurants. There was no better place to start with this effort than pizza. All the Yalies know, when you tell people that you live in New Haven, at least 50% of the time the conversation turns towards pizza. Maybe people have watched the Dave Portnoy one-bite challenge, or heard from a friend but there is no denying that the pizza scene in New Haven is one of one (and yes even I, a born and bred New-Yorker, will agree). 

In the middle of finals week, Yeater teamed up with the best of the best to bring all Yale students a completely free study break in the Bass Cafe. After reaching out to the best pizza joints in town, Yeater was able to collaborate with Frank Pepe’s, Sally’s Apizza and Bobbi’s to bring the divine flavors of sauce, char, and cheese to an otherwise drab day. 

Each of the three pizza pickups were largely seamless (other than carrying quantities of pizza so large that there was no visibility in front of you). To pick up from Sally’s the team was guided towards the pickup window. Everyone was warm, friendly and curious to hear more about our event. The service was impressively quick and the 7 large pizzas came out piping hot with aromas so mouth-wateringly delicious that it's a miracle the team was able to bring them back to share. Sally’s generously donated cheese, tomato, clam, vegetable, and potato rosemary pizzas to our cause.

Pepe's pickup was also seamless. Not only did they give Yeater five large cheese pizzas, but they also welcomed our team into their restaurant and allowed us to watch them make the last few pizzas. The entire experience was so welcoming and we are very grateful to their staff for making this a reality. 

Bobbi’s pickup was likely the easiest. Closest to the Yale campus, Bobbi’s pizza is one of the many businesses at the Yale Shops on Broadway. Despite opening for business less than a year ago, Bobbi’s has integrated itself into the food scene of New Haven and Yale alike. Bobbi’s gave Yale students 7 large pizzas of various flavors. The highlights were the Gabagool (red sauce, capocollo, red onion, goat cheese, balsamic reduction), the Sgt. Pepperoni (red sauce, pepperoni, hot honey, basil), the Becca (white, roasted broccoli, ricotta, za’atar), and the Butter chicken (Sherkaan’s makhani sauce, tandoori chicken, yogurt drizzle, cilantro). 

Bobbi’s pizza differs from the other two since instead of making ‘apizza’ they make Detroit-style (ish) pizza with innovative toppings. This square pizza is thick and chewy as opposed to the thin charred style traditionally associated with New Haven. Ankit Chellani and Bryan Burke, realizing how well they work together after the success of Sherkaan, teamed up to bring another delightful restaurant to downtown New Haven. 

The Yeater pizza party was somehow my first time trying Bobbi’s, and Detroit(-ish) pizza. I had one slice of the Becca, and simply put, I was obsessed with it. I love a white slice, especially one with veggies, but the cheese on the bottom of the pillowy crust took this one over the top. The addition of the za’atar was the perfect compliment to the cheese and broccoli. I have been dreaming of this pizza since, and writing this article only intensified my cravings.

Unlike Bobbi’s, both Pepe’s and Sally’s have been long established. Frank Pepe’s opened in 1925 and is credited with creating the Apizza (pronounced “AH-beetz”) style that is so loved today. Frank Pepe was an Italian immigrant who arrived through Ellis Island in 1909 before settling down in New Haven. At first, his business ran out of a cart, simply selling tomato pies (simply crust, tomatoes, pecorino, oil, oregano and garlic) with an option to add anchovies, until he was able to expand to a brick-and-mortar establishment on Wooster Street. They note that they use a wet dough with a longer fermentation time allowing for the rich flavor of the crust. The coal oven then brings the moisture out of the dough as the crust bubbles and chars.

Pepe’s was the first New Haven pizza I ever tried. I went back before submitting my application to Yale, and I would be lying if I said it didn’t influence my decisions through the college process. Although at the pizza party they only served their classic cheese, my personal favorites are the white clam pizza, and the sausage and onion. Pepe’s pizza is notorious for a reason, it really is some of the best pizza in the world. Among the 10 pizzas at the events across the 3 vendors, Pepe’s cheese slice was rated best bite by one-third of our guests. 

Sally’s was established in New Haven in 1938 by Salvatore “Sally” Consiglio. His mother had purchased a bread oven for him when he was 23 years old, and thus, Sally’s was born. Sally was Frank Pepe’s cousin, and since their apizza shops were both on Wooster, the friendly rivalry began. Sally’s is famous for their crispy and chewy crust and their remarkable tomato sauce. Since 2021, Sally’s has been rapidly expanding, now operating 7 locations across Massachusetts and Connecticut.

Since I had only dined at Sally’s once prior to this event, I hadn’t tried many of their different pizzas. At the party, since Sally’s gave Yeater 5 different types of pizza, I finally was able to branch out. My personal best bite of the day had to have been Sally’s tomato pie. I never would have thought to order a pizza without mozzarella cheese, especially for a first visit, but Sally’s proved that this was a bad take. The tangy tomato sauce, hints of garlic, and light coating of parmesan cheese were the perfect compliment to the char of the crust. The experience was like a revelation, showing me that mozzarella really can be just another topping– the staples of the pizza were still there. 

At the end of the event, in exchange for the free slices, we requested that each student that participated in the event gave feedback. We asked three simple questions: “best bite?”, “worst bite?”, and “which other pizza spots should have been included?” Unsurprisingly, given the fact that each of the three pizza spots is extraordinary, the results were wildly varied. Some people emphatically stuck with the classics, naming their favorite as the cheese from either Pepe’s or Sally's, while others’ favorites were more adventurous, listing the Bobbi’s butter chicken. Others simply put that there was no worst bite–and I have to agree. With 19 large pizzas of all different styles and toppings, the Yeater pizza party was a huge success.

P.S. When asked which pizzas should have been included, 4 answers were the most common: Zeneli’s, Bar, Modern, and Yorkside. So, if anyone from any of those establishments is reading this… please hit us up. You can’t win the title of best pizza in New Haven if you don’t step up to the plate and swing.