New Haven's greatest culinary claim to fame may be its pizza, which has been claimed to be among the best in the country, or even in the world. New Haven-style pizza, called "apizza" (pronounced ah-BEETS, [aˈpitts] in the original Italian dialect), made its debut at the iconic Frank Pepe Pizzeria Napoletana (known as Pepe's) in 1925. Apizza is baked in coal- or wood-fired brick ovens, and is notable for its thin crust. Apizza may be red (with a tomato-based sauce) or white (with a sauce of garlic and olive oil), and pies ordered "plain" are made without the otherwise customary mozzarella cheese (originally smoked mozzarella, known as "scamorza" in Italian). A white clam pie is a well-known specialty of the restaurants on <answer>Wooster Street in the Little Italy section</answer> of New Haven, including Pepe's and Sally's Apizza (which opened in 1938). Modern Apizza on State Street, which opened in 1934, is also well-known.
White clam pie is found in what district of New Haven?
Wooster Street in the Little Italy section