New Haven pie is not your run-of-the-mill pizza. The dough never gets rushed. It ferments slow, cold proofs overnight, and comes back to room temperature before we stretch it by hand into its signature oblong shape and fire it in a coal oven. All that patience shows up in the crust: thin, blistered, charred at the edges, crisp underneath, with a chew you can't fake.
It's the style that put New Haven, Connecticut on the pizza map, and Elgin Park is the place in Tulsa doing it right. Order a classic tomato pie or go for the Dilly Pie and find out why people argue about this stuff.
