Never thought of "light mozz."
Always a sausage pie.
So we opted for a white clam pie and a bacon, meatball. Forgot to order light mozz and well done, which would have made a really good experience perfect. For my money, Modern it cooked correctly might be the best of the Big 3.
I think it's become my favorite too. I've had pies at all three that when firing on all cylinders are about as good as it gets. My last trip to Pepe's was great with Sally's being a letdown. Modern has fired on all cylinders the last few times I went and I just reallt like the place. Crowded but don't really have to wait, pitchers of Foxon Park soda, prices are excellent, old school joint feel without even trying to capture it, and the owner is a good dude.
How has Zuppardis been lately? Anybody been recently? My favorite, but haven't been able to make it there since last summer.
Funny you should ask. I just had Zuppardi’s from The Hops Conpany in Derby. Not the same as the original Zupp’a I’m sure but consistently good. I still need to try the original. Has anyone discussed Da Legna yet?
Well, since pizza and cheese go hand in hand and these guys supply many of the area pizza artisans...
Liuzzi & Calabro, just 12 miles apart, both win big in national cheese competition
When it comes to cheese, Connecticut may not be the first place that comes to mind.www.ctinsider.com
>>All told, Liuzzi won five national awards — including 1st place wins for its ultra-rich Ricotta di Bufala and smoked Burrata cheeses, 2nd place for its Burrata and 3rd place for both its Filoncino (fior di latte fresh mozzarella) and Smoked Mozzarella cheeses.
Calabro won four national awards, including 1st place for its creamy Hand-Dipped Ricotta and three 2nd place wins for its Ricotta di Bufala, Bocconcini (bite-sized) Fresh Mozzarella and Old Fashioned Fresh Mozzarella cheeses.<<
I see arguments for both. Either measuring just on cheese pizza, or identifying the one pie that place specializes in and judging off that. If I’m going to Pepe’s; it’s gotta be clam, if it’s Modern, something with meat on it. Sally’s, the red pie with no mozz is the standout in my opinion,
uproxx.com
>>Colin Caplan is a pizza guru. His deep love of his hometown, New Haven, Connecticut, has morphed into a deep love of all things pizza. Caplan’s so entrenched in the pizza scene of New Haven that he authored the book Pizza in New Haven in 2018 and co-produced a documentary called Pizza, A Love Story this year — both love letters to the brilliant pizza scene around Wooster Street in New Haven.
Today, Caplan runs food tours in New Haven through his Taste of New Haven tour company. He’s also the mind behind New Haven’s Apizza Feast, which is popping off September 13th this year. The festival celebrates the deep Italian-American heritage of the city, once the most densely populated Italian city in America, and the varied and delicious pies that community still produces.<<
A ’Pizza Tour Guide’ Names His Favorite Pies Across America
Colin Caplin lives and breathes pizza in New Haven, Connecticut. We sat down to ask him about the best pizza in America.
For a universal score, I can’t imagine a better standard—especially if you’re primarily using that standard to separate wheat from chaff. I’d assume there’s a good chance that any place that rates 8 or more on the plain scamozza pie scale has something(s) they even do better, so it would be a shame if people eliminated places at the margins on the basis of that scale alone.
Over $30 for a large plain pizza and still couldn't pay his taxes.
Probably alforno
