While they haven’t been around quite as long as the other legendary New Haven pizzerias, Ernie’s has been in business since 1971; so they have 50 years of pizza-making experience and it shows. This pie was strikingly similar to Modern Apizza in both style and taste. Surprisingly, the cheese is the star of this pizza, which is very rare for a non-Neapolitan pie. Amazingly melty, oozing, lava-like flow with a uniquely delicious flavor; the mozzarella is so fresh that it creates a little puddle of moisture in the center of the pie with virtually no oily grease. The cheese is on the thick side, which causes the sauce to get a little lost, but the creamy, rich, smokey flavor carries the entire pizza. I can’t tell if it’s the moisture of the cheese or the crushed tomatoes in the sauce that makes the pie a little watery, but it’s just about the only factor keeping this pizza out of the 9s. The sauce could use a little thickening and more oomph, as the cheese dominates the flavor. The dough is thin, very tasty with a firm base and light crisp. The crust is terrifically crispy and crunchy, bringing perfect balance to the pie in texture and taste. Overall, this is right up there with the great pizza New Haven has to offer. Right on the cusp of being in the conversation for best pizza in the area, it just falls slightly short but is still well worth traveling for and trying.
