Brian Shactman discusses with Frank Zapski, a pizza expert from the New Haven Pizza School, about the unique New Haven style pizza. Zapski, who started making pizza at 12 and later ran a pizza truck, now teaches pizza-making through his school, which has had over 5,000 students. He plans to start a University of New Haven Pizza to offer more affordable classes, including a three-day intensive course and a four to six-week class. Zapski clarifies that New Haven style pizza is thin-crusted, baked at low temperatures, and doesn't rely on a secret ingredient like water for its unique flavor. He acknowledges the tough business of running a pizzeria but supports aspiring pizza entrepreneurs.