New York-style pies – made with 36-hour cold fermented dough – are the play at Thornbury’s Pizza Elettrica, where big and blowsy crusts rarely go uneaten. On Wednesdays, the super-crisp New Haven specialty ‘apizza’ gets its moment, perhaps topped with clams, pecorino and a truckload of garlic. It boasts a thin crust that’s baked slightly longer to achieve a crisp and charred base.