Having established themselves as the purveyors of cool at their neo-bistro, Céleste, on Auckland’s K-Road, owners Nick Landsman and Emma Ogilvie are temporarily pivoting away from their French-inspired menu and instead offering their take on New Haven-style pizza.
With an interest in the age-old pizza style that began during the lockdowns, chef Chef Nick Landsman has been perfecting his pizza-making ever since. A testament to this now well-honed craft is the delicious pizza al taglio (pizza-by-the-slice) served at their super popular Gloria’s Deli outpost in Commercial Bay.
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New Haven-style pizza was born and raised in New Haven, Connecticut, in the late nineteenth century, when an influx of Italian immigrants arrived, mainly from Naples. In the early twentieth century, New Haven had the highest per-capita Italian American population of any city in America. What they brought from the homeland was what they commonly referred to as an ‘apizza’, pronounced ‘ah-beetz,’ in a nod to their Neapolitan dialect.
New Haven pizza is closer to what was originally made in Naples. It’s distinctive for its thin, crispy, and remarkably light crust. The longer cooking time allows the simple ingredients to meld into a complex and irresistible flavour that is more than the sum of its parts. New Haven-style pizza is a hotter, crispier, and tastier descendant of Neapolitan-style pizza.
Globally, this style has developed a cult following among pizza enthusiasts, and Landsman and Ogilvie are excited to bring this traditional technique to pizza-loving New Zealanders, where ‘thin and crispy’ can often have negative connotations.
“We’re hoping to change that perception,” says Ogilvie. “Our goal is to introduce people to a deliciously and truly traditional pizza cooking technique that we’re sure they will love.”
Given the success of their other operations, we have no doubt that their recipe for a fun neighbourhood pizzeria will be a success. The thought of hot, crispy, authentic (and affordable) pizza as the weather chills seems like the perfect alternative to actually getting on a plane to Naples.
The Pizzeria Céleste popup is open from 5pm Tuesday through to Saturday, serving pizza alongside an expertly curated list of organic wines. And for those who want to stay home, they also offer takeout pizza alongside takeaway wines.
Opening Hours:
Tuesday to Saturday — 5pm until late
Pizzeria Céleste
146 Karangahape Road
Auckland CBD
