OT: Best Pizza in CT

[8893]

You lost me at too much cheese.

Don’t get me wrong: I love cheese. It’s just that it doesn’t love me if there’s too much of it.

 

[huskymedic]

I was then pleasantly surprised to discover that it was more like the eggplant prepared with olive oil and garlic that they sell at Sapori d’Italia in Hamden

Their eggplant pizzaiola is the bomb. Give me a container of that and some (relative term) of their oval bread slices for dunking and I’d die happy!

Makes a great bruschetta topping and nice addition to a plate of the tomato/garlic/onion/parsley bruschetta as well.

 

[whaler11]

I’m not sure of the other three, but one of the Four Horseman of the Apocolypse is Barstool.

It’s incredible to me that brand is now worth an incredible amount of money.

 

[ClifSpliffy]

saw this America's 56 greatest old-school pizzerias many usual suspects depicted. saw some za from that colony place some here regularly extoll. while the proof is in the pudding, I have to say the pic is unimpressive, kinda like that generic nyc slice shop hawkin' 2 buck chuck, ie, proally ok, but not remarkable. i'll go there, with no preconceptions either way, soon.

 

[8893]

Their eggplant pizzaiola is the bomb. Give me a container of that and some (relative term) of their oval bread slices for dunking and I’d die happy!

Makes a great bruschetta topping and nice addition to a plate of the tomato/garlic/onion/parsley bruschetta as well.

Yeah, friends of ours turned us on to the Sapori d'Italia eggplant pizzaiola several years ago when they brought it to our annual Thanksgiving leftovers pizza party. Now they are required to bring it every year; we use half for bruschetta apps and half as a topping for one of the pizzas at the end, after everyone has tapped out on the various Thanksgiving leftover combos. The stuff is amazing. The eggplant at Bobby's was similar but not quite as intense/concentrated. Like I said, somewhat soupy but very tasty. I'll be interested to see how it does reheated today with the rest of the leftovers.

 

[August_West]

Principle be damned, I hit Bobby’s Apizza in North Branford tonight. They are takeout only and the place was buzzing. Solid pies. B+ and right there with the best of the next level pies that are just below the big three.

We got four smalls; three red and one white. The red pie with sausage was my clear favorite. Longhini sausage in huge chunks with no casing. Awesome.

All of the pies had light cheese without me asking, which I liked. Too many places use too much cheese imo.

Eggplant with artichoke was also very good, but different. When I ordered it I asked if the eggplant was breaded and fried, because that’s how I like it. The woman who answered said “Let me check” and then said yes. I was bummed when I got home to see that it wasn’t, but looked more like ratatouille instead. I was then pleasantly surprised to discover that it was more like the eggplant prepared with olive oil and garlic that they sell at Sapori d’Italia in Hamden. It was a bit soupy, but awesome nonetheless.

The broccoli rabe and sausage white pie was very good, but the white sauce was not as special as advertised. The wild card was a red pie with pineapple, ham and Italian hot cherry peppers, which was great as well.

Minor complaint that, although the pies were nicely browned on top, there was no char at all to the crust. If I order again I might ask for it well done. They were better reheated at 425 degrees. Nice cornmeal and texture though. Would definitely get pies there again.

Always trust content from ADub ;-)

 

[Mazhude]

America’s 56 Greatest Old-School Pizzerias - Zuppardi’s

 

[8893]

Always trust content from ADub ;-)

Let me know when you hit Bufalina. Too late for you to try the OG though. They are closed for renovations until 4/19, when they open the expanded place.

 

[UofCT]

Just crushed pizza from Rikos. Emotional.

 

[Deepster]

The wild card was a red pie with pineapple, ham and Italian hot cherry peppers, which was great as well.

Ham and pineapple? C'mon, 8893.

 

[8893]

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.

 

[Ewekon]

I never put cheese in my pina colada and I never put pineapple on my pizza.

 

[Psolo12]

Coming from an Italian family I would be disowned and ex-communicated if I got pineapple on my pizza.

 

[UofCT]

Coming from an Italian family I would be disowned and ex-communicated if I got pineapple on my pizza.

Pineapple on pizza is disgusting. I bet you can find a better fruit to throw on a pizza.

 

[8893]

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.

 

[Chin Diesel]

Pineapple and anchovy.

Perfect combination of sweet and salty. And you NEVER have to worry about people trying to try you slices.

 

[Walker11]

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.

 

[Huskybass]

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]

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.

 

[Walker11]

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.

 

[superjohn]

Pepe's always had excellent pepperoni.

 

[August_West]

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.

 

[Walker11]

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)

 

[Waquoit]

Has anyone tried Oakland Pizza in South Windsor yet?

We went tonight, sat at the bar and had a great time. They had a Kent Falls and a Fox Farm on tap and G-Bot cans. The conventional pies have a large but the "artisinal" pies only have the 12" size. Now the 12" is a nice pie but if the two are you are hungry, you might want a starter. We had the Friday special and thought it was excellent. Thin crust with a bit of a chew. Not a charred crust, more of a light brown. The toppings were mushrooms, ramps, prosciutto, mushroom cream and something else I forget. Friendly servers and it was pretty full by the time we left. We'll go back.

 

[Walker11]

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)

The update nobody asked for and nobody wanted. Super easy recipe, takes very little active time and will be as good or better than whatever you can order. After like 4 months I have finally quenched my deep dish craving.