Sàlly's would definitely be my pick for a plain cheese. A sausage and mushroom pie would definitely be Zuppardis or Modern. Pepe's, IMO has lost a notch or two in the past few years since the old man passed away, but it still can give a first timer a thrill.
Best pie in New Haven is the sausage pie at Modern. I would do Modern or Pepe's. Sally's was worse than them last time I went.
From what?
Hopefully not deep dish!
Everybody loves a good casserole.
If I were to use the term "breadier" to describe a pizza, that pie would be as far from Roseland's as could be imagined. Roseland's niche is thin and crispy (the rest of my family thinks it's crispy to a fault), and to me, breadier brings to mind a thick, pan baked pie in the Sicilian mold.
Chief no ones ever accused me of being great at math, but I do believe a couple of 6 packs is a 12 pack no?
That’s true - they are equivalent.
except you pay more for 2 six packs
In the context you provided, my bad. I've neither the inclination nor recent exposure to contradict you, and used the word "breadier" with, say, Ernie's in mind, and solely to denote that I've found it less thin & crispy than Pepe's, Sally's, and Modern. I meant nothing like what the word means to you.
She is the only one of our kids who will knowingly* touch mushrooms. And she can even distinguish real truffles from the fake stuff they try to conjure chemically with some truffle oils.
Not sure I agree on the green bell peppers. Too burpy. We far prefer red, yellow or orange. I'd take orange bell peppers exclusively over all the others actually.
You sound like my wife. She won't touch a green pepper in any form, except maybe cubanelle, and she'll complain when eating that. I'll eat any of them, and particularly love red or orange when roasted over an open flame. But raw, on a sandwich or in a salad or slaw, give me green bell peppers!
Connecticut Pizza Showdown | Elite Eight
The Connecticut Pizza Showdown has been narrowed to the top 8 pizza places around the state. Vote for your favorite to keep them in the showdown.courant.secondstreetapp.com
What you might expect for the Courant readership area:
Pleasant Pizza - Willimantic
Little City Pizza - Avon
Frank Pepe Pizzeria Napoletana - New Haven
Camille’s Wood-Fired Pizza - Tolland
Modern Apizza - New Haven
Naples Pizza - Farmington
Rossini’s Italian Restaurant - East Hampton
Tony’s Pizza - Willimantic
Get "The Special" at Zuppardis. They are the only place left in the area that still makes their own sausage. The Special is sausage and mushrooms.
I know that's the 'correct' suggestion, except, like @8893's daughters, I don't knowingly eat mushrooms, so it's always been just sausage for me.
How can a pizza connoisseur not like mushrooms, unless you're allergic to them?
Mushrooms might be my favorite food but never do them on pizza. They could maybe work if sauteed first but raw mushrooms just spoil the pizza because of their moisture.
Place I used to go to I would always order a sausage, anchovy, and green pepper pie. I also like green bells for stuffed peppers.
It is no secret that I believe the way to ruin any food is to add green bell peppers.
Like we need more evidence people are stupid. Talk to any chef....Canned mushrooms absolutely ruin a pizza and that's how most people are getting them. As I said they can work if you sautee fresh mushrooms before putting them on the pie.