Grand Apizza Shoreline

Delicious pizza but way too greasy and soupy.

Grand apizza. True to the New Haven style. Immaculate vibes.

Abeets!

Crust: to die for Toppings: fresh, delicious Criticism: soupy middle, lil bit greesy

For those in the know or who are old school New Haveners, it's not just Sally's, Pepe's, Modern, Zuppardi's and Grand Apizza were also in that conversation. As a New Yorker, I feel Grand is the most relatable to what we already eat. I also think Modern gets close. The main difference is the thinness from heel to tip of the slice and the heavier hand on the grated cheese pre-bake. Man, what a strong cheese flavor on Grand. Love the heavier hand on sauce too compared to the Big 3. Grand's crust has more of a rise to the cornicione than the norm in New Haven but isn't thick by any means. The crust was straight down the line crispy without being chewy, dry, and crunchy. That's my favorite, especially if it's fermented well and aerated. This isn't an artisan pie though, so it does lack the later, though it's not expected. My main criticism is the sauce was plainly seasoned when I like mine more flavorful. It definitely had that tartness and brightness without being acidic. But I like an herbaceous sauce. Cheese to sauce is near spot on for me. They don't go too crazy on the char, which is fine. Char can add flavor but it's best IMO with the right dough. But what's important here is the crispiness of the crust and they get that right. I feel like the average baseline of pizza is a 7.5 to 8 in New Haven in my book. And I'd love to have a reliable spot by me bakng up no fuss pizza like this on the daily.

Pretty good!

Yum

New Haven style “ah-beetz”, major flop from cheese oils. But char the crust crust and sweet sauce is the winner. Tighten up the soupiness and this is legit contender to New Haven… flavor is terrific

cheese is easily a 8.9, good amount of flop holding it back

Pros: Great sauce to cheese ratio. The crust is thin and mildly burnt as it should be. There is a bit of oregano dispersed throughout the pizza and I actually don’t hate it. The sauce and cheese meld together into one delectable coating. The overall taste reminds me of Frank Pepe’s- it’s the mix of cheeses and the fact that they’re so complimentary to the sauce. Cons: Relatively oily in the middle, so the pepperoni and cheese slides off the tips. The dough is nearly too crunchy for my liking. The crust is rather oily, which really only affects the appearance but it matters to me.

Crunchy, not burnt, sauce to cheese ratio is perfect. Very oily, one of the best ever.

Absolutely Delicious! The tomatoes were so fresh The owner said that three days a week they get fresh tomatoes delivered to them. So good and juicy!

Our grandchildren were over and they never had New Haven Apizza. I picked up Grand. I’ll quote them-“ this is the best pizza I ever had. I don’t ever want another kind of pizza. We got a Pepperoni and Mozzarella Pie. The char was a little light but still good. The crust (almost zero flop) combined with their sauce and mozzarella makes Grand Apizza an excellent alternative to Pepe’s.

A bit greasy but if you can get past that it’s great!

Fantastic, fresh sauce.

Good taste. The grated cheese adds alot. Very good dough. Only complaint is the can sauce is heavy on the crust. It's good but to much.

Solid pie