Grand Apizza Shoreline Inc

Grand Apizza is a Shoreline neighborhood favorite that leans on classic New Haven apizza techniques: thin, crisp crusts, bright tomato sauce, and cheese that melts without becoming greasy.

Reviews consistently praise the dough’s balance and the clarity of the house sauce, creating pies that feel intentionally simple and well executed.

Service and atmosphere are described as warm and family-run; staff are often noted as friendly and quick.

The kitchen also turns out non-pizza items—salads, overstuffed breads, pastas and fried appetizers—that reviewers say complement the pies and make it a reliable local stop for familiar, comforting Italian-American fare.

The menu centers on apizza classics: Margherita, Mozzarella, Apizza White Clam, and house specialty pies like Broccoli Rabe & Sausage and BBQ Chicken.

Reviewers highlight a thin, crisp New Haven–style crust, a bright in-house tomato sauce, and cheese that melts smoothly without excess oil.

Beyond pies, customers praise overstuffed breads, Caesar salad, eggplant fries, baked ziti, and offerings from the catering truck such as stuffed bread and gelato—consistent, straightforward plates that lean on freshness and tradition.

The global pizza industry is a colossal $145 billion market, reflecting the universal appeal of this versatile dish. From artisanal pizzerias to multinational chains, pizza has adapted to various cultural tastes, leading to unique versions like Japan's teriyaki pizza and India's paneer-topped variety. This widespread popularity highlights pizza's ability to transcend cultural boundaries while maintaining its comforting essence.

On Clinton’s Main Street, Grand Apizza Shoreline has built a reputation for straightforward, well-made New Haven–style pies that many reviewers call reliably excellent.

The kitchen’s focus is clear: a thin, slightly chewy crust, a bright in-house tomato sauce, and cheese that melts into the pie instead of pooling.

Regulars point to that careful balance as the defining trait; as Wilson Scott put it, "Every bite tasted like someone actually cared — and that’s rare these days."

Patrons who grew up on New Haven apizza tend to approve.

Tom Keyes, self-described apizza snob, summed up his take: "We rate Grand Apizza B+," placing it just a notch below the neighborhood legends but still worth a pilgrimage.

The menu stretches beyond red pies to white clam apizza, Margherita, and specialty options like Broccoli Rabe & Sausage and BBQ Chicken, plus sides such as eggplant fries and Caesar salad.

One catering customer even called it the "Best Caesar salad I ever had..." (James Nobitz), praising crisp lettuce and a well-balanced dressing.

The place reads as a family operation: friendly servers, a solid takeout game, and occasional catering from a food truck that reviewers say delivers the same flavors outside the storefront.

Whether you want a classic plain pie to judge crust and sauce or a loaded specialty, the consensus highlights consistent technique and clear, bright flavors that keep locals returning.

The world's largest pizza was created in Los Angeles in 2012, measuring an incredible 1,261.65 square meters (over 13,500 square feet). Named 'Ottavia' in homage to the first Roman emperor Octavian Augustus, this gluten-free marvel was a testament to pizza's cultural and culinary significance. Its sheer size, equivalent to about 10 basketball courts, showcased the ambitious spirit of pizza enthusiasts.