In the third edition of Pizza Bites from Eating History, Adrienne and Stephen ask a big question: Is New Haven, Connecticut, the real pizza capital of America? Tune in to explore the intense family rivalries and unique coal-fired "apizza" that put this small city on the culinary map.

In this episode:

• Why New Haven produces more elite pizza per capita than any other city in America

• The defining characteristics of coal-fired "apizza" (and how to properly pronounce it)

• The fierce, decades-long family rivalry between Frank Pepe's and Sally's

• Why a traditional New Haven plain pie often arrives without mozzarella cheese

• The delicious, rule-breaking innovation behind the famous white clam pizza