Dave Portnoy Says This Florida Pizzeria Is Worth the Drive

Florida has plenty of pizza, but real New Haven-style apizza is much harder to find. Tucked into a plaza on South Jog Road in Delray Beach, Ah-Beetz serves thin, charred pies that make Connecticut transplants feel right at home. After Dave Portnoy gave it his famous one-bite treatment, even more pizza lovers started plugging the address into their GPS.

Here is what makes this spot worth the trip, plus a few honest tips before you go.

The New Haven-Style Char Is What Sets These Pies Apart

Flip a slice over at Ah-Beetz and you will see something most Florida pizza places would call a mistake. Dark spots. Blistered bubbles.

A bottom that looks like it went a few rounds with a campfire. In New Haven, that look is the whole point.

The char comes from baking pies in a seriously hot oven. One excited reviewer said the kitchen burns through five bags of coal a day, which helps explain the smoky flavor people keep talking about. Charred crust shows up again and again in customer comments, and it is easy to see why once a pie lands on your table.

So what does char actually taste like? Think toasty and a little bitter, like the edge of a perfectly roasted marshmallow. It balances the sweetness of the tomato sauce and gives every bite more depth.

Without it, a thin pie can taste flat.

One Connecticut native wrote that walking in made him think he was back home. Another fan called the pies deliciously blackened and a total show stopper. That kind of reaction is not about the toppings.

It is about how the dough meets the heat.

Of course, char is a style choice, and not everyone loves it. A few diners have mentioned bottoms that went too far into burnt territory on certain nights. If you prefer a lighter bake, just ask your server.

If you love a deep crunch, you can request your pie well done, like one regular who swears by it.

Here is a quick tip for first-timers. Do not scrape off the dark bits or judge the pie by its looks alone. Take a full bite, edge to center, and notice how the smoky flavor shows up at the end.

Fun fact: in New Haven, locals often call pizza apizza, pronounced roughly like ah-beetz. That is exactly where this restaurant got its name. So when you see the char, remember you are not looking at an accident.

You are looking at a century-old tradition, baked fresh in Palm Beach County.

Dave Portnoy’s Praise Put This Delray Beach Pizzeria on More Radars

One slice, one bite, one score. That simple formula has turned Dave Portnoy’s pizza reviews into a national obsession, and small shops can feel the ripple for months. Ah-Beetz in Delray Beach got its turn in the spotlight, and the crowds noticed.

Portnoy, the founder of Barstool Sports, has a famous soft spot for New Haven pizza. That makes his visits to apizza spots outside Connecticut extra interesting. Fans want to know if a Florida shop can measure up to the Wooster Street legends he loves so much.

After the review, lots of new faces showed up on South Jog Road. Some came from nearby towns. Others drove up from Broward or down from Jupiter just to see what the buzz was about.

Interestingly, the attention seems to have pushed the kitchen to sharpen its game. One self-described serious pizza connoisseur with New Jersey roots wrote that the shop clearly took the Portnoy exposure seriously. He said recent pies came out crispy, well seasoned, and better than his earlier visits.

Not every newcomer walked away starstruck, though. One diner who had waited years to try the place felt his slice was floppier than expected and joked that Portnoy would not have scored it high. That is the risk of hype.

Expectations climb fast.

So how should you use a celebrity review? Treat it as a starting point, not a final answer. Portnoy tastes one pie on one day.

Your visit might be better, or a little different.

A smart move is to order the classics he would likely judge, like a plain tomato pie or a simple pepperoni. That way you can compare your experience to the review and form your own score. Bring a friend and do your own one-bite ritual in the parking lot if you want the full experience.

Either way, the review did something valuable for local pizza fans. It reminded South Florida that a small plaza pizzeria can still earn attention from one of the loudest voices in food.

Thin, Crisp, and Chewy Crust Gives Every Slice Its Signature Bite

Listen closely when you bite into a good Ah-Beetz slice. There should be a light crackle first, then a gentle pull as the dough gives way. That one-two punch is the texture New Haven fans chase.

Crispy crust is one of the most talked-about topics in reviews, mentioned dozens of times. Thin crust comes up a lot too. Put them together and you get a pie that is light enough to eat several slices of without feeling stuffed.

One happy guest said the crust held up against its own weight. That matters on a thin pie. Nobody wants toppings sliding off onto their lap.

A Connecticut transplant who grew up on Pepe’s and Sally’s even said the crust here was crispier and less chewy than the original Ah-Beetz back in New Haven. That is high praise from someone who knows the real thing. Another diner described every bite of a white tomato and basil pie as crisp, crunchy, and full of flavor.

Still, honesty helps here. Some reviewers have run into slices that flopped or felt underbaked in the middle. A few mentioned that consistency can swing from visit to visit.

So how do you boost your odds of getting that perfect bite? Try these simple moves:

First, eat in when you can. One regular said takeout pies were good, but his dine-in pie was perfect. Pizza steams in a box, and steam is the enemy of crunch.

Second, ask for well done if you like extra crisp. The kitchen seems happy to bake it longer.

Third, eat it fast. Thin crust is at its peak in the first few minutes out of the oven. Let it sit for twenty minutes and the magic starts fading.

Fun detail: New Haven pies are often a little irregular in shape, almost oval. That rustic look is normal and part of the charm. Do not expect a perfect circle, and do not mind if one slice is bigger than another.

Just grab the biggest one first.

The White Clam Pie Brings a True Connecticut Classic to South Florida

Clams on pizza? If that sounds strange, you are not alone. Plenty of first-timers raise an eyebrow, then order a second pie before they leave.

The white clam pie is basically the crown jewel of New Haven pizza. It skips the red sauce entirely. Instead, you get clams, garlic, olive oil, herbs, and grated cheese on that thin, charred crust.

At Ah-Beetz, this pie has earned some of the warmest comments. One guest called it fantastic on his very first try. Another said it was cooked perfectly and arrived in about eight minutes.

A Connecticut native was thrilled just to spot it on the menu. He also loved that it came with a fresh lemon wedge. That squeeze of lemon brightens the briny clams and cuts through the olive oil, so do not skip it.

Here is a little history to share at the table. The clam pie is often credited to Frank Pepe’s in New Haven, where clams from nearby Long Island Sound were easy to get. Over time, it became a must-order for anyone visiting the city.

Bringing that dish to Delray Beach makes a lot of sense. South Florida loves seafood, and the clam pie feels right at home next to a sunny patio and a cold drink.

Wondering how to approach it? Order a clam pie alongside a classic tomato pie. That way, picky eaters have a safe option, and adventurous friends can explore.

Sharing two styles also lets you taste how different the same crust can feel with and without sauce.

Garlic lovers will be happy too, since the flavor is bold. If you have a date or meeting afterward, maybe keep some mints in the car.

One more tip: eat the clam pie right away. Seafood toppings are best piping hot, and the crust stays crisper when it is fresh. Leftovers are fine, but the first bite in the dining room is the one people write home about.

Simple Toppings Let the Crust and Char Do Most of the Talking

Less really is more on a New Haven pie. A heap of toppings can bury the crust, and here the crust is the star of the show.

The classic order is a tomato pie with no mozzarella at all, just sauce, a little grated cheese, and oil. Want melted cheese? You ask for mootz, the New Haven way of saying mozzarella.

Ah-Beetz offers a Traditional Mootz pie for exactly that.

Reviewers keep praising the sauce, even some who had complaints about other parts of their meal. One guest said it was the only bright spot of his visit. Another called it excellent on both the pizza and a chicken parm sub.

That said, simple food leaves nowhere to hide. One thoughtful reviewer pointed out that when a pie has so few ingredients, every single one matters. He found that adding a pinch of salt or some anchovies made his plain pie pop.

That is actually a handy trick. If your pie tastes a bit mild, ask for anchovies, a sprinkle of salt, or some hot honey. A drizzle of hot honey shows up in several happy reviews.

Of course, you can still get creative. The menu includes options like BBQ chicken, broccoli rabe, meatball, and pepperoni. One Connecticut fan raved about a pie with cherry peppers, ricotta, basil, meatball, and hot honey, calling it the star of the night.

You can also split a pie down the middle. One couple ordered half pepperoni with sauce and half BBQ chicken without sauce, and loved it.

Here is a smart plan for a group. Start with one plain pie so everyone tastes the base. Then add one loaded pie for fun.

Comparing them side by side shows you exactly how the char and crust carry the flavor.

Bonus tip: if you are used to sausage slices, know that the sausage here may come in crumbles. Not better or worse, just different.

Why Pizza Fans Are Making the Drive to Delray Beach

Ask a group of former Northeasterners about Florida pizza and you might get a long sigh. Many feel like they left good pies behind when they moved south. That is a big reason Ah-Beetz has become a destination.

One couple who had visited Florida for 20 years called this the first good pizza they found in the state. A New Haven native said it was not quite Pepe’s on Wooster Street, but close, and wished he lived nearer. Another fan flatly called it the best pizza in Florida.

Getting there is easy. The restaurant sits at 15220 S Jog Rd in Delray Beach, west of I-95 in a plaza with plenty of parking. Several guests specifically praised how simple it is to find a spot.

The shop also moved into a bigger space next to its original location. That means more seats, room for groups of four or more, and outdoor seating. One reviewer happily noted that staff do not rush you out the door.

Hours are friendly, too. The doors open at 11:30 AM every day, closing at 9 PM most nights and 8 PM on Sunday. Call 561-908-2466 if you want to check on wait times first.

And yes, wait times are worth planning around. One guest reported waiting 30 to 50 minutes on a busy night, while another got his pie in about eight minutes. Arriving early for lunch or before the dinner rush can save you a lot of hungry staring.

Not into pizza tonight? Wings get a surprising amount of love, baked rather than fried and still crispy. Fried calamari, salads, and subs round out the menu.

Little touches add to the trip. The walls feature photos of New Haven spots and Connecticut memorabilia, and one guest spotted Foxon Park soda, a beloved local brand. For homesick transplants, that bottle alone might be worth the gas money.

Ah-Beetz Shows Florida Can Hold Its Own in the New Haven Pizza Conversation

For decades, the pizza debate in America had a clear map. New York had the folded slice, Chicago had deep dish, and New Haven had its coal-kissed apizza. Florida rarely got a seat at that table.

Ah-Beetz is helping change that. With a 4.3-star rating from more than 1,100 Google reviews, it has built a real following in a state known more for beaches than bakeries.

What stands out most is who the fans are. Many of the strongest compliments come from people raised on Pepe’s, Sally’s, and Modern. These are tough critics, and they are calling the Delray shop Florida’s version of New Haven style.

One Connecticut transplant even said that if you are choosing between Ah-Beetz and the Pepe’s location across town, he would pick Ah-Beetz. That is a bold statement in the pizza world.

No restaurant is perfect, and this one has its critics. Some reviews mention uneven bakes, slow nights, and service hiccups. One longtime customer said the kitchen can make excellent pizza but needs steadier consistency.

What is encouraging is how the owners respond. Many reviews get personal replies, and some invite unhappy guests to reach out directly so they can make things right. That kind of attention suggests a team that cares about its reputation.

So where does that leave you? Go in with curiosity, not a checklist. Order a classic tomato pie, the clam pie, and something fun, then judge for yourself.

Here is a fun way to make it an event. Bring a friend who grew up in the Northeast and one who has never tried New Haven pizza. Watch their faces on the first bite.

The debate that follows is half the entertainment.

Florida may never replace Wooster Street, and it does not need to. Places like Ah-Beetz prove the Sunshine State can respect a regional classic, honor its roots, and add a little palm-tree flavor of its own.