“In a New Haven-style pizzeria, a ‘plain’ pizza is a crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese. A ‘plain’ New Haven-style pizza may also be called a ‘tomato pie’. Mozzarella is considered to be a topping; a customer who wants it must ask for it.
“Pepe invented the ‘white clam pie’. Pepe’s restaurant served littleneck clams on the half shell at the bar, which he later added to the pizza. The white clam pie is a crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams.
“What makes New Haven-style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, traditional New York-style pizza. Both styles in turn are close descendants of the original Neapolitan style.
“New Haven-style pizza is traditionally baked in a coal-fired oven at extremely hot temperatures above 650 °F (343 °C). It is sold whole rather than by the slice.”
https://en.wikipedia.org/wiki/New_Haven-style_pizza
I have eaten many New Haven Pizza’s - I actually like Modern over Sally’s and Frank Pepe
People have tried to make New Haven style in other parts of the US - it isn’t the same.