Connecticut stays winning when it comes to pizza, as restaurateurs continue to debut new pies and expand some of the state's renowned classics, like Sally's and Zuppardi's. For National Pizza Month, we're highlighting some of the newest cheesy options to hit Connecticut's pizza scene. Here are 20 spots across the state that have debuted in the past year (since last National Pizza Month, that is), including a few established spots with brand-new locations. David Boyajian and chef Adam Greenberg, a four-time \u201cChopped\u201d champion, opened\u00a0Sparrow Pizza Bar\u00a0in West Hartford over Labor Day weekend in the space formerly occupied by Grants Restaurant.\u00a0The menu centers around thin-crust "bar pie" style pizza, Italian-inspired small plates, salads and craft cocktails. The thin and crispy pies are available in a single 10-inch size, with red or white sauce bases: a classic margherita, a Ruby with vodka sauce, fresh mozzarella and nut-free pesto; and the Colony, an homage to the Stamford hot oil original with Calabrian chile. Current "small bites" feature Cajun-spiced Brussels sprouts with pickled onions, roasted olives, arancini, meatballs, mozzarella sticks and truffle fries, with salads like a baby gem Caesar, panzanella and arugula with pancetta. Greenberg also recently added assorted bruschetta to the menu. 977 Farmington Avenue. 860-999-9110,\u00a0@sparrowpizzabar. \u00a0 Sophie's Pizza Bar opened in August in the former Brick + Wood space, owned and operated by members of the restaurant group that oversees\u00a0The Sinclair,\u00a0Molto\u00a0and\u00a0Malibu Taco. The menu features 12-inch "old world" pies, with specialty toppings like chicken parm, shishito peppers, fried calamari, bolognese and Brussels sprouts, along with various pastas and small plates like lobster lollipops, cauliflower scampi and oven-roasted wings.\u00a0 1275 Post Road, 203-292-3925, @sophiespizzabar. \u00a0 Riko's Pizza moved to a new, larger space in Stamford, formerly home to a landmark French restaurant, in April. Its thin-crust pizzas include its signature hot oil pie, and others with clams, chicken, vegetables and a meat lovers' option with pepperoni, ham, bacon and sausage. "Salad pizzas" feature pizza crust with tomato sauce and customers' choice of salad on top, like Caesar, spinach or antipasto.\u00a0 Riko's continues to expand, with a new Florida restaurant debuting in August, and a Fairfield location is projected to open in November. \u00a0 Pau Pau's Pizza Cones, a new food truck that began making the rounds in Fairfield and Litchfield counties in early August, is serving pizza in a portable cone format. Dough is rolled into a cone shape and customized with toppings, then baked in an oven for the ideal melty, cheesy finish. Co-owner and chef Ben Quick makes his own fresh pizza dough, which is then machine-formed into a cone shape and parcooked, getting it ready to load with cheese, sauce and toppings. He estimates the cones to be about the size of a rolled seven-inch pizza crust, he said. The bready cones ($9 to $12) are available in classic cheese and pepperoni varieties, along with a meat lovers' option (with pepperoni, sausage and bacon), one with onions and peppers and another with spinach, mushroom and truffle oil. Similar to a Drumstick ice cream treat, which has a chocolate "nugget" at the tip of the waffle cone, Pau Pau's cones have cheese at the bottom, Quick said. 860-717-2525, facebook.com\/paupauspizzacones \u00a0 Four Dads Pub, an "old school neighborhood joint" that got its start in Granby, (and is indeed owned by four Connecticut dads) opened its second location in downtown Hartford in March. The casual restaurant and bar focuses on pizza, sold by the slice or whole pie, and comfort fare like wings, nachos, sandwiches, burgers, subs and chicken and waffles. 114 Asylum Street, 860-969-6128, @fourdadspub_hartford. \u00a0 Mamma Bella Cucina, which in early May replaced RHK Seafood near the Maritime Aquarium, offers 12-inch pizzas, pastas, panini, soups, salads and entrees, along with a lineup of Italian tapas. Chicken scarpiarello\u00a0shows up in pizza form, alongside Mamma Bella's other pies with toppings like buffalo chicken, Hawaiian with ham and pineapple, arugula and prosciutto, Mamma's with broccoli rabe and sausage, and caprese and margherita preparations. 19 N. Water St., 203-354-4664, @mammabellacucina. \u00a0 Sally's Apizza introduced its Stamford pizzeria in October 2021, its first restaurant outside of New Haven and also the first of several planned new locations in Connecticut and Massachusetts. The Fairfield restaurant, at 665 Commerce Drive, is slated to open in October, with others planned to open in the next two years: a location in Norwalk at the SoNo Collection, two in Hartford County (Wethersfield and Newington) and another in Woburn, Mass. Sally's also now\u00a0ships its pizzas throughout the country, offering three-packs of its frozen pies\u00a0through Goldbelly for $99. The Zuppardi's Apizza team opened the Zuppardi's Slice Shop and Takeout Apizza in Ansonia in February, serving whole pizzas, slices, salads, meatball and sausage sandwiches, minestrone (in the fall and winter months) and garlic bread, with housemade biscotti and Libby's Italian ice for dessert.\u00a0 58 Beaver St., 203-751-9006, @zuppardisapizza. \u00a0 Robyn and Michael Bordes opened the pizzeria and ice cream shop in May, describing the combination as "pandemic proof." Pizza is the star of the menu, with options like "basic cheese," buffalo chicken, veggie, mac and cheese, penne vodka and\u00a0a "4-corner" Sicilian style baked in a smaller pan that ensures the desirable edge pieces. 699 W. Putnam Ave., 203-681-2316, @constantinosofgreenwich. \u00a0 The team behind The Spread\u00a0and\u00a0El Segundo restaurants in New Haven and Norwalk branched out into pizza, opening Magic 5 Pie in mid-December. The menu offers a lineup of gourmet pies with toppings like fig jam and goat cheese, al pastor-style pork and pineapple and burrata with prosciutto, truffle ricotta and arugula.\u00a0Magic 5 Pie\u00a0also features salads and raw bar options, including oysters, littleneck clam and shrimp cocktail. 230 East Ave., 203-354-3109,\u00a0@magic5pieco. \u00a0 \u00a0 Sal Avella opened the Italian deli in May, and works seven days a week to bring authentic dishes to Middletown\u2019s many sons and daughters of Sicily. Avella serves Sicilian and other Italian-style dishes to the 300 to 400 customers who come to the storefront each week, including several different types of red and white pies. 232 William St., 860-807-3768. At Panicale in New Haven's East Rock Market, attorney Stanton Lesser partnered with Marty Levine of Martel Restaurant in Fairfield, designing a menu with antipasti, assorted fresh pastas and pizzas. Wood-fired, thin-crust pizzas range from classic margherita to more gourmet pies, like New England red clam, roasted eggplant with ricotta and roasted mushroom with truffles and Purple Haze goat cheese.\u00a0 285 Nicoll St., 203-823-9148, @eastrockmarket. \u00a0 Oath Pizza, a growing "feel good" pizza chain that got its start in Nantucket, recently opened its first Connecticut location in West Hartford's Blue Back Square. The restaurant serves "pizza reinvented," intended for "people who want to eat better without giving up the foods they love," according to its website.\u00a0 Oath's pizzas are crafted with a hand-stretched crust. Pizzas, available as a large size with thick crust, personal size with thin crust, or with a chickpea crust, include classic cheese and pepperoni options. A Tuscan sausage pie features ricotta and balsamic drizzle, and a "Spicy Mother Clucker" is built with roasted chicken, pickled red onions, sriracha, spicy aioli and scallions. "The Works" includes Italian sausage, pepperoni, mushrooms, green peppers and red onion, and a "Muffled Trushroom" with mushrooms and ricotta is enhanced with truffle sauce that's grilled and seared in avocado oil, then topped with fresh produce and organic proteins.\u00a0 The brand offers a variety of dairy-free, gluten-free, plant-based, and vegan options, and serves products from companies like Applegate Organics, Banza and Beyond Meat. 67 Memorial Road, 860-595-3400, @oathpizza. Owners Nishant Patel, Sahil Patel and Regal Patel launched the Pieology food truck in July, with a menu similar to its two brick and mortar locations in Brookfield and Stamford. The pizza parlor offers a collection of \u201csignature\u201d pies, but it is mostly defined by its customizable options. Customers can choose from four crusts \u2014 thin, thick, gluten free and cauliflower \u2014 and five cheeses: mozzarella, Parmesan, ricotta, Gorgonzola and vegan. There are also options for sauces and more than 40 toppings available for customers to create the exact pizza they\u2019re craving. Information: pieology.com\/truckct. \u00a0 \u00a0 SICILEat, which opened May 19, features an array of casual Italian offerings, including a variety of pizzas and a selection of grinders and burgers. But it\u2019s the street food that Sicilian-born Francesco Buscema perhaps is most excited to offer: arancina a carna (fried rice balls stuffed with meat sauce and peas), a street calzone (a brioche bun stuffed with mozzarella and ham) and spinacina (a brioche stuffed with a creamy bechamel sauce, mozzarella and spinach). 123 Monroe Turnpike, 203-880-5001, @sicileat_trumbull. \u00a0 After noticing pizza by the slice was somewhat of a novelty in Bridgeport, Queens-raised Joseph Tola decided to offer it at his new pizzeria and gelato shop, Una Dolce Vita on Broad Street.\u00a0 Tola initially intended to sell only gelato, and was ready to open the shop in March 2020 when the pandemic hit. During the two-year pause, he decided to add pizza to the menu, and ultimately decided to offer what he grew up with \u2014 pizza by the slice, for $3 apiece. Customers can choose Sicilian and regular slices and signature creations such as the Una Dolce Vita pie, a mix of margherita, white and pesto.\u00a0 940 Broad Street, 203-612-7636, facebook.com\/unadolcevitact. Marc and Angela Angiollo and\u00a0their son, Nicholas, opened Angiollo's this spring, offering wood-fired pizza with a twist \u2014 cooking it in a cast-iron pan. Not all their pizzas are cooked as such, but Angela Angiollo said the menu will feature cast-iron specials along with appetizers, subs and calzones. 1421 Middletown Ave., 203-208-0170, @angiolloswfp. \u00a0 Via Gastrobar, which opened on Crown Street in October, specializes in Italian-influenced street food and small plates \u2014 and offers plenty of Instagram material, between its graffitied restroom hallway, drinks with creative garnishes and a risqu\u00e9 accent wall, with the image of a woman swallowing strands of spaghetti. Its "street pizzas" are small pies, about seven to eight inches in diameter. Toppings include vodka sauce with breaded chicken, mozzarella with spicy hot oil, "California" style with shrimp, arugula, cherry tomatoes and avocado and arugula with prosciutto and shaved parmesan. 260 Crown St., 203-745-3067, @vianewhaven. Melissa Emanuel and her son, Nick, opened Dal Mare Pizzeria in Stratford in May, offering New York-style pizzas and specialty pies with shrimp, buffalo and barbecue chicken, mashed potato with bacon, cheddar and sour cream and a "primavera" pie with chicken or shrimp and broccoli with lemon and a light cream sauce. 346 Stratford Road, 203-870-8877, @dalmarepizzeria. At Pier 131, which opened in October, the menu of upscale pub fare has eclectic twists and international influences. The wide-ranging selection is ready to satisfy every craving. Oysters on the half shell? Enjoy Connecticut Blue Points or a daily market-priced special. Tacos? Just pick a filling: grilled chicken, steak or shrimp. Burgers? Available with beef or Beyond meat. Pasta? Available anytime, with special dishes on Sundays. Pizzas are popular, available in two sizes with toppings like fresh clams, fig jam with prosciutto di parma, hot oil with spicy sausage and crispy buffalo chicken with blue cheese. 9 Riverside Drive, 203-513-2935, @pier131ct.