Ozzy’s Apizza, New Haven, CT

August 20, 2025

New Haven’s Pizza Crew sat down with the Slice Mob today, a summit of the family heads. Joe runs the Pizza Crew, I run the Slice Mob, and Lou, the man behind Ozzy’s Apizza, played host. No envelopes under the table, no smoke-filled backrooms—just respect paid the New Haven way: through damn good pies.

Ozzy’s sits inside the East Rock Market, a cool little spot that feels like a neighborhood clubhouse. Multiple businesses tucked under one roof—coffee brewing on one side, small bites and local makers on the other. It’s the kind of place where you grab a pie, a drink, maybe something sweet after, and everyone from students to families to old-school locals crosses paths. There’s an energy to it, laid-back but alive, that makes the pizza taste even better.

First to the table: the buffalo chicken. Lou’s housemade buffalo sauce doesn’t just bring heat, it’s bold, tangy, and balanced in a way that keeps you reaching for “one more” until the tray’s empty. Then came the half-sauce, half-mozz pie. A masterclass in simplicity: bright tomato, creamy mozzarella, and that two-day fermented crust, thin, chewy, and charred just enough to show it means business. That’s how you earn respect.

Lou’s not a man of many words, but he doesn’t need them. His pizza does the talking, authentic, passionate, proud. Every pie at Ozzy’s delivers the same message: honor the dough, respect the craft, feed the family right.

Because here, in the East Rock Market, you don’t leave the table hungry. You leave the gun, take the pizza.