CT pizza getting its own show and it stars nationally acclaimed New Haven-style apizza

Does pineapple go on pizza? What’s the best way to toss dough? Have Sally’s Apizza and Pepe’s changed in quality since opening other locations?

The great pizza questions of the day will soon be debated a twice monthly podcast and YouTube channel show that will include audience participation.

Those connected to the Connecticut pizza industry also will be interviewed on air, from the guy who owns a pizzeria, to the guy who has the rare knowledge of how to fix old neon signs found in pizzerias.

“Charred: A New Haven Pizza Show,” is believed to be the first filmed show with a New Haven-style pizza emphasis.

The co-hosts, co-creators are pizza aficionado Frank Zabski, owner of New Haven Pizza School and Kevin Begley, afternoon Star 99.9 radio show host and program director of the station owned by Connoisseur Media.

“The idea is to grow it (the show) and bring something fun to Connecticut and beyond,” Zabski said. “The cool part about is we are going to have call-ins and Zoom-ins.”

Begley, a pizza buff, met Zabski when he took a New Haven Pizza School class, courtesy of a gift certificate from his wife.

The men became friends, Begley joined Zabski’s Facebook group, “All About New Haven Style A’pizza (Ah-beetz)” and they collaborated to put on Connecticut Pizza and Brew Fest in Bridgeport this summer.

Begley, referring to Zabski as “the main pizza guy,” said he he thinks the show will take off, “because people are so passionate about pizza.”

“It will give people an outlet,” said Begley, co-host of Kevin & Jenna. “It’s something we’re really excited about. We’re passionate about it.”

Zabski’s and the show focus are both on New Haven-style pizza, which is increasingly gaining attention throughout the country. Dave Portnoy of Barstool Sports, who is famous for his one-bite pizza reviews throughout the country, has declared New Haven the pizza capital of the world for it’s no-flop, charred pies.

Charred is a reference to one of the key characteristics of the New-Haven style pizza, it has char or black spots around the edge of the pizza crust and underneath the pie.

The studio for the program will be in Zabski’s Milford office and the set will be an old-fashioned booth like the type found in classic pizzerias back in the day.

While pizza podcasts exist, the men believe they will be the first to film a show that’s New Haven-style apizza centric.

Although their first episode isn’t planned to air yet, Zabski has already begun a Charred Facebook page touting the endeavor.

His page reads: “Coming soon to a social media channel near you. Live Stream. YouTube Channel. Apple Podcast. Facebook. Instagram.”

Connecticut pizza ‘evangelist’ seeks to make New Haven-style pies #1 in the world

Some episodes will focus on a different pizzeria to include a Q&A with the owner, pizza review and live tasting.

Others episodes will include a guest/influencer related to Connecticut pizza. Foxon Park Beverages — their soda widely thought to be perfectly paired with New Haven-style pizza — will be featured in an episode.

“The premise is to celebrate pizza in Connecticut,” Zabski said.

At times the floor is open to any pizza-related subject or debate out there, such as what are the best toppings and which of the many styles of pizza are tastier. There are 20 to 30 pizza styles, Zabski has said, including New York, Detroit, American, bar, tavern and St. Louis.

In addition to being the founder/owner of the popular New Haven Pizza School, Zabski, has called himself an “evangelizer” of New Haven-style pizza.

“My goal is to bring it to the rest of the world” outside New England, Zabski has said.

The pizza style was brought here by young Italian immigrant Frank Pepe, founder of the legendary Frank Pepe Pizzeria on New Haven’s Wooster Street.

Other pizza in New Haven and the area considered to be among the best anywhere are Sally’s Apizza, also on Wooster Street, Modern Apizza, and Zuppardi’s Apizza in West Haven.

New Haven-style apizza was recently featured on Bloomberg’s list of nine pizza styles important in the world today.

The style of pizza has also been featured recently in the Wall Street Journal and Washington Post, with Zabski part of the focus

As part of his Pizza Gavones YouTube channel, Zabski reviews “hidden gem” pizzerias.

He’s also working on a book about New Haven-style apizza making, based on what he teaches at the school.