Da Legna at Nolo

Da Legna at Nolo leans into wood-fired technique and bright, high-quality toppings.

Reviews point to a thin, lightly charred crust—often sourdough or naturally leavened—that lets tomato sauce, fresh mozzarella and specialty toppings sing.

The Honeypot (soppressata plus truffle honey) shows the kitchen’s sweet-savory instincts.

The dining room is large and industrial-cozy with booths and outdoor seating; service is generally described as friendly and quick.

Beer, cocktails and local wine rounds out the menu, and gluten-free plus vegan options mean many diners find something to enjoy.

The menu highlights crowd favorites and a few playful pies: the Honeypot—hot peppers, soppressata and truffle honey—earns frequent praise, while the Margherita showcases a charred, thin crust and fresh mozzarella.

Reviewers also single out the Patate/mashed potato pie and Funghi with truffle notes as must-tries.

Beyond pizza there are large salads, meatballs with ricotta, clam pizza, pasta for kids, and gluten-free and vegan versions of pizzas.

Desserts and cocktails are noted, and many guests pair pies with the on-site beer selection.

The record for the world's largest pizza was set in 2012 in Rome, Italy, with a pizza named "Ottavia" measuring 1,261.65 square meters. Created by a team of five Italian chefs, this colossal pizza was gluten-free and named in honor of the first Roman emperor, Octavian Augustus. The monumental task required over 9,000kg of flour, 4,500kg of tomato sauce, and 4,000kg of mozzarella. This record-breaking achievement highlighted pizza's potential to unite people around a shared love for this iconic dish.

A roomy wood-fired pizzeria on State Street, Da Legna at Nolo has staked a place in New Haven’s crowded pizza scene with a focused menu of charred, thin-crust pies and a lively bar program.

Diners praise a naturally leavened, sourdough-tinged crust that can be light and crisp or gently charred along the edges, letting high-quality toppings take center stage.

Signature orders keep returning customers happy: the Honeypot—Soppressata, hot peppers and truffle honey—gets repeated shout-outs, while the Margherita and Patate are often recommended.

Service and atmosphere get steady mentions: reviewers like the large booths, the open kitchen with visible ovens and the beer-and-cocktail lineup that complements pies.

The kitchen’s range shows in salads, pasta and a hearty meatball starter.

Regulars note accessibility across diets with vegan and gluten-free pizza options available.

As one fan put it, "consistent and creative and absolutely delicious," — Sally A., and another summed up the obsession: "Obsessed with the \"Honey Pot\" pizza." — S.K.

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The result is a modern, social spot where New Haven traditions meet a contemporary touch.

In the United States, the scale of pizza consumption is staggering, with approximately 3 billion pizzas consumed annually. On any given day, about 1 in 8 Americans indulges in a slice, with peak consumption occurring on occasions like Super Bowl Sunday, where millions of pizzas are ordered nationwide. This love affair with pizza translates into impressive statistics: across the U.S., about 350 slices are eaten every second. These figures underscore pizza's integral role in American diets and its status as a go-to comfort food.