The New Haven thing is definitely a well done pizza, especially Pepe's or Modern. I grew up in Pittsburgh with very flavorfull pies that were just slightly crisper than your average new York street pizza. Any time I am in New Haven, I ask for my pies "light baked". All of the pizzarias there have no problem with this, and for my taste they turn out perfect that way. Still crisp, but not black. I even hear people in line at Pepe's, or Sally's asking for well done. Now that is crazy!
Does anyone know what brand of cheese Pepe's is using since they switched from Calabro?