New Haven, Connecticut icon Sally’s Apizza has opened its first new location at 66 Summer Street in Stamford, Connecticut. Stamford marks the first new location since Sally’s Apizza was founded in 1938.
“Salvatore ‘Sally’ Consiglio believed that highly-crafted pizza had the power to bring people together. He dedicated himself to both his culinary craft and to creating a pizza restaurant that everyone loves coming to,” said Ted Zizlsperger, chief operating officer. “Pizza is America’s favorite food, and the one people love sharing the most with family and friends. Our goal is to make Sally’s the favorite gathering place for everyone who loves pizza. This restaurant is a game changer in the pizza category, with significant innovations and industry firsts, all of which are designed to enhance the guest experience for pizza lovers. What we aren’t changing is the distinctive pizza that Sal Consiglio created decades ago.”
Sally Consiglio developed a sauce recipe and dough formula that worked in harmony with a specific coal-fired oven design
“He worked on different methods to shred the mozzarella and special techniques to apply the toppings,” said son Rick Consiglio. “He kept working on everything until people’s faces lit up when they took their first bite. These exact same recipes, techniques and ingredients are still how we make the pizza today, in our original location, and now in Stamford. Everything’s the same, even the oven.”
The company designs builds its own ovens to match the original 80-year-old oven, still in use today.
“Sally developed his pizza recipes specifically to work best in this exact oven design, which has many unique characteristics,” said Eric Gelfond, director of construction and development. “That’s why we spent years engineering and building our own proprietary pizza ovens, which are brick-for-brick identical to the legendary 80-plus-year oven still in use today at the original Sally’s. The thermodynamic intensity of our proprietary design enables it to meld the ingredients together and char the crust in a unique way, as it does in our original New Haven oven.”
