Ozzy’s New Haven

October 17, 2025

The Slice Mob pulled up to Ozzy’s Apizza and did what we do best: sat down, broke bread, and let the pizza do the talking. No theatrics, no hype chasing, just respect earned the old-school way, one damn good pie at a time.

First out was the buffalo chicken, built on Lou’s housemade buffalo sauce. Bold heat, tangy punch, and real balance. The kind of spice that wakes you up but doesn’t hijack the pie. Addictive in the best way.

Next came a half-sauce, half-mozzarella pie, classic, honest, and perfectly executed. Bright tomato, silky mozz, and that two-day fermented crust doing exactly what it’s supposed to do: thin, flavorful, with just the right chew and a touch of char. No gimmicks. Just craft.

Then I went all in on the Swanson, pepperoni, sausage, and bacon. The holy trinity of meats. Salty, savory, smoky, and balanced beautifully with Ozzy’s red sauce, mozzarella, and parm. All riding on a tender yet crispy base with a subtle coal-kissed finish. This one hits hard—and earns repeat orders.

And because Lou doesn’t mess around, the Gene Parmesan (chicken parm pizza) hit the table next. Diced chicken cutlets spread generously over sauce and mozzarella. Comfort food energy with serious execution. Yes please. Every time.

Lou’s not loud. He doesn’t need to be. His pizza says everything—respect the dough, honor the craft, feed people right. At Ozzy’s, every pie feels intentional, rooted in passion and pride.

Because when the Slice Mob sits down at your table, nobody leaves hungry.
You leave the gun.
You take the pizza.