OT: - Best Pizza in CT | Page 193 | The Boneyard

OT: Best Pizza in CT

ColchVEGAS said:
Apizza should only be served with one of two things . Foxon Park or an old timey lager like Rolling Rock. No frills to take away from coal fired char.
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that's sum good mulch right thar, yes indeedy.
not much for alcohol personally, but, especially in warm weather, when we're burnin up sum za for the folks on the outdoor, wood fired, fieldstone handmade thingamajig, the colemans (and not ripoff yetis) are jacked with rollers, bud and b-lites, ultras, and such, and pepsis, foxy white birches, g-ales, and gallons of well-water from the tap. some kind of magic right thar.


'yes, indeedy?' they got that from me. lol.
(update: mg just saw this on her shoephone, called in to inform me that sundays weather calls for one, and she'll buy the suds and such. lovely. now i've got to scramble around for a pail of 00 flour and all the topping stuff. great, a bunch of knuckleheads barking at me, asking 'can u make one with...,' followed by 'it's too burnt' and such, and then followed by her whisper in my ear 'be nice...' garuntee.
i should prolly go fishin instead, but i do luv me sum righteous za with the big bubbles, and a cold one. yes, indeedy.)
 
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'thingamajig,' sumthing like this, but not as fancy.
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I had pizza tonight at Frisco's on Forbes Avenue in New Haven, and it was excellent.
I don't eat pizza enough to compare it to the New Haven Big 3.

But, the crust hit the spot and the seasoning and flavor hit the spot.

Though I have had pizza from Sally's, Pepe's and Modern, and IMO, Modern is the ultimate best.
 
Chin Diesel said:
Genny screamers the next morning.

Best year of weight loss in college was when I drank Genny Cream Ale.

Colonoscopy prep was practically constipation compared to morning after Genesee.
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A couple of years back, I was up in Rochester NY for work and stopped by the Gennesse Brew House right below the falls for lunch after a rough morning. Don't remember what I had, but they were selling Genny Cream in the gift store. My old man use to drink it all of the time. So, I bought a half-case and gave it to him the next time I saw him as a present. He looked at me smiled, popped one open, took a long swig and then promptly spit it out. I spend the next 15 minutes laughing as he cursed up a storm. I guess it was true, he got the Cream when I was younger because even when I was under 21 and wanted a beer, he know I wouldn't touch that shi!.
 
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storrsroars said:
I guess i'm an oddball, but I never had an issue with Gennie Cream. It was better than some of the other cheap swill we used to buy.
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It was better than a long list of similarly priced crap like Matt's, Hamm's, Meister Brau and a bunch of others I've chosen to forget.
 
Mr. Conehead said:
Heading up to Farmington in a few weeks. Besides Pepe's satellite location in West Hartford, which I have already been to, what's a good pizza joint to take the boys to in either Farmington or West Hartford? The misses wants Mexican, so taking her to Toro Loco the day we don't go out for pizza.
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Naples just up the street from Toro Loco is quite good
 
August_West said:
Whelp. I guess we suck. Im moving to Portland, OR.


www.bloomberg.com

The Best Pizza City in America Is Portland, Oregon

Sorry New York, the Modernist Pizza authors ate almost 400 pies across the country before reaching this conclusion.
www.bloomberg.com www.bloomberg.com
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I don't disagree with the premise that, "a great pizza city should showcase a number of different styles done well," but if that's the main criteria, then how did they limit themselves to 12 cities, and how was Old Forge one of those? Hell, Pittsburgh could've probably beat a few cities on that list as I can find at least one really good Neapolitan, one really good Detroit, one really good Grandma (not my thing), one really good Sicilian, etc.

Portland may have great artisanal pies as they have great artisanal everything else. I might even like some of them. But likely not a pizza place that doesn't serve sauce on any of their pizzas. I think we call those "flatbreads" elsewhere.
 
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How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
 
Kitaman said:
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
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Frying pan covered medium heat.
 
August_West said:
Whelp. I guess we suck. Im moving to Portland, OR.


www.bloomberg.com

The Best Pizza City in America Is Portland, Oregon

Sorry New York, the Modernist Pizza authors ate almost 400 pies across the country before reaching this conclusion.
www.bloomberg.com www.bloomberg.com
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Myhrvold is a PNW guy with roots and allegiances there. He calls New Haven apizza “notably lame”?! He loses all credibility with that take. And the Scottie’s pizza he gushes over… looks more like the matzah pizza I’m FORCED to make over 8 days in March or April every year.
 
i was literally in portland for july 4th weekend... went to supposedly one of the best pizza places in the pearl district for dinner saturday and it was straight up school cafeteria quality. granted it didnt get a shout out in this article.
 
Kitaman said:
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
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I prefer to do it on the stovetop in a cast iron skillet. A few drops of olive oil, heat it until you know it's about to start smoking, and drop the slices in. As soon as the cheese starts to melt, shut it off and cover the pan for a few minutes.
 
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Imagine being able to go to: Sally's, Pepe's, Modern, Bar, and Zeneli in a 1 mile radius. Then driving 5 minutes to Zuppardi's, and 15 to Bufalina. Imagine then telling someone with a straight face that PORTLAND OREGON IS THE BEST PIZZA CITY IN AMERICA?!?!

Second tier New Haven pizza is among the best in another city.
 
Balker said:
Imagine being able to go to: Sally's, Pepe's, Modern, Bar, and Zeneli in a 1 mile radius. Then driving 5 minutes to Zuppardi's, and 15 to Bufalina. Imagine then telling someone with a straight face that PORTLAND OREGON IS THE BEST PIZZA CITY IN AMERICA?!?!

Second tier New Haven pizza is among the best in another city.
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All the bad pizza shops must’ve been burned down, the only 4.2* one was left so it was deemed best in America.
 
Kitaman said:
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
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1. Frying pan: Get the pan real hot, add the slice or two if pan can fit, turn the gas down to medium low, if theres room add small bit of water on the side and cover immediately. You'll steam the top and crisp up the bottom. The water part isn't necessary but it makes the cheese nice and gooey as if it was a fresh pie.

2. Toaster oven: Preheat at 415 add in the slice for about 5 mins but keep an eye on it. When the cheese starts to bubble on top it should be done.

Ive realized some pizzas will never get as crispy on the bottom no matter what in a toaster. I have had much better luck with the soggy slices on a frying pan.
 
Was down in Mystic with a visiting family member who had to have Mystic Pizza. Dear lord. Their large pizza is not kidding the size of a small and nothing great at that. $18 for a small pizza, wow.
 
superjohn said:
Frying pan covered medium heat.
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About 30 seconds in the microwave to heat the inside and roughly 3 minutes in the air fryer works for me with respect to the bar pies I get here in Jersey and when I take-out from Pepe's Danbury on the way home from CT seems to work for me.
 
jibsey said:
Was down in Mystic with a visiting family member who had to have Mystic Pizza. Dear lord. Their large pizza is not kidding the size of a small and nothing great at that. $18 for a small pizza, wow.
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Old Mystic General Store has signficantly better pizza and is a cool little place
 
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If I'm coming down I-91 to Connecticut (from Vermont/New Hampshire)) and want to stay north of Hartford, what are best pizza recommendations? Or, right around or even in Hartford, where should I go?
Thanks!
 
Kitaman said:
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
Expand ...
I have done the frying pan, oven and toaster oven and seem to get best results with our Breville convection toaster oven, which has a pizza setting. I preheat it with that setting (6”, unfrozen) and put the try in with tin foil on it. Once it preheats I put it in for 2-4 minutes, taking it out when the cheese starts to bubble. I believe it cooks them at 450 degrees, which is a little hotter than I like for reheating. I usually do at 425 if I am setting a temp, but this setting works well if you watch it closely. The convection seems to do a good job of making it crisp again.
 
Deepster said:
I'm going to be in the Utica, NY area on Saturday and this place appears to be the best spot there. Anyone ever been there and is it worth the stop?

O'Scugnizzo's Pizza - Utica, NY
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Mrs. 8893 is from Utica and I’ve obviously been there dozens of times. Never had memorable pizza but don’t know of that place.

You want to go to Symeon’s for really good Greek food, and shockingly some of the best calamari I have ever had. Amazingly consistently excellent.

Also hit up Hapanowicz Bros. Meat Market next door in New York Mills and load up on excellent kielbasa and house made belly buster hot dogs to bring home. It all keeps well frozen too.
 
jibsey said:
Was down in Mystic with a visiting family member who had to have Mystic Pizza. Dear lord. Their large pizza is not kidding the size of a small and nothing great at that. $18 for a small pizza, wow.
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Not good pizza at all
 
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