We've never been to New Haven, Connecticut, but folks from that neck of the wood-fired woods swear by the super-thin crusts, the sauceless clam pies and the slightly charred edges that give New Haven-style pizzas their distinct look and flavor. Thankfully, brothers Kris and Jason Wallenta, the owners of White Pie, are a little more familiar with New Haven than we are; in fact, they grew up there eating the Italian-American creations of Sally's Apizza, famous for its enormous, misshapen pies. The brothers' version of the obscure style is a little more manageable for one or two diners, coming in classic combinations of spicy cured meats, fennel-imbued sausage, fresh vegetables and authentic cheeses — whether slathered in thick red sauce or not. White Pie gives us one more reason to celebrate the diverse realm of American pizza.