OT: Best Pizza in CT

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Ham and pineapple? C'mon, 8893.
Hawaiian with jalapeño is a longtime favorite of ours. For the fourth pie I gave Mrs. 8893 the choice between that and shrimp and bacon with jalapeño, another favorite. She chose the former and said she preferred hot cherry peppers, which was also an option. It was delicious.
 
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Geez louise people. Have you never had Thai food with pineapple and hot peppers? The sweet from the fruit cuts the heat from the peppers; it's a natural pairing in that and many other cuisines. And adding sweet fruit to savory dishes is hardly a concept that is alien to Italian food. Raisins in meatballs? If you don't like the idea of pineapple you should try a pie with fig and speck, which is very Italian. Same exact concept as pineapple and ham though.

We got four pies; three of them were traditional and we wanted to do something different with the other one. Would have been too boring for me otherwise.
 
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Geez louise people. Have you never had Thai food with pineapple and hot peppers? The sweet from the fruit cuts the heat from the peppers; it's a natural pairing in that and many other cuisines. And adding sweet fruit to savory dishes is hardly a concept that is alien to Italian food. Raisins in meatballs? If you don't like the idea of pineapple you should try a pie with fig and speck, which is very Italian. Same exact concept as pineapple and ham though.

We got four pies; three of them were traditional and we wanted to do something different with the other one. Would have been too boring for me otherwise.
That's the great thing about Pizza. Traditional can be fantastic, as can something very different like pineapple or red potatoes. People who get bent out of shape over pizza toppings amaze me.
 

August_West

"Zion can't even dunk on Tacko"
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Any one know a good pepperoni pie that has the little pepperonis that curl up on themselves and become a little grease spoon? I used to love the pepperoni at Beverly's but I think they changed.

Prince Street Pizza Spicy Spring squares . The best.

They dont have to be little.

Its the type of pepperoni.

You must use a good Natural casing pepperoni. You can ask the Pizza places what they use. I had stuff bought online that sells to Pizza houses, and I also have put Boars Head Natural casing sticks on my deli slicer. And they curl.

If you are interested here is the science on "Grease cup".

Why Does Pepperoni Curl? | The Food Lab

As far as who does that in CT. Ive had it here but Its kinda random.
 
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Prince Street Pizza Spicy Spring squares . The best.

They dont have to be little.

Its the type of pepperoni.

You must use a good Natural casing pepperoni. You can ask the Pizza places what they use. I had stuff bought online that sells to Pizza houses, and I also have put Boars Head Natural casing sticks on my deli slicer. And they curl.

If you are interested here is the science on "Grease cup".

Why Does Pepperoni Curl? | The Food Lab

As far as who does that in CT. Ive had it here but Its kinda random.
I actually ripped off the line "grease cup" from that article. Love Kenji. I have been craving both that style of pepperoni and a good deep dish but I think I might have to make it myself.
 

August_West

"Zion can't even dunk on Tacko"
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I actually ripped off the line "grease cup" from that article. Love Kenji. I have been craving both that style of pepperoni and a good deep dish but I think I might have to make it myself.

Try making the Prince Street rip off on Serious Eats. Its not that hard. It took me a few times but Ive perfected it. Comes out perfect in a regular 500 to 550 degree oven so its my "winter Pizza" before my Propane fired pizza oven hits the deck for the summer. Just incredible. Problem is its so good my family demands it now instead of takeout. And while its not hard if you are good at following instructions, its a like a 5 hour proposition after making dough, rising, making fra diavlo and assembling and baking.

Get some boars head natural casing sticks and if you dont have a deli slicer and hand slice to 1/8 inch with a sharp knife. Laborious but worth it.
 
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Try making the Prince Street rip off on Serious Eats. Its not that hard. It took me a few times but Ive perfected it. Comes out perfect in a regular 500 to 550 degree oven so its my "winter Pizza" before my Propane fired pizza oven hits the deck for the summer. Just incredible. Problem is its so good my family demands it now instead of takeout. And while its not hard if you are good at following instructions, its a like a 5 hour proposition after making dough, rising, making fra diavlo and assembling and baking.

Get some boars head natural casing sticks and if you dont have a deli slicer and hand slice to 1/8 inch with a sharp knife. Laborious but worth it.
Sounds great. Thanks for the recommendation. I am going to knock this out tomorrow to quench my deep dish fix and look forward to attempting they spicy Roni hopefully this weekend.

DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)
 

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