OT: Best Pizza in CT

[8893]

I have never met anyone from the Hartford area who even knows about Bufalina. I've tried lots of places throughout the state and Bufalina stacks up real well with the likes of Pepe's NH, Modern, Harry's Glastonbury, Little City (Avon, formerly Simsbury) and La Scarpetta on Old Lyme. Those would be my top 6.

You should put Zeneli and Zuppardi's on your list to try.

 

[Balker]

Well I called them for more than a half hour yesterday from around 1:00 to 1:45 to try to place an order for last night and I never got through, so however many people know of them is clearly enough!

Thank God the Clam Castle is open now, so we had a great backup available.

I placed 125 calls to Cristy’s in Madison from 9, when they open, to 9:10 this morning before getting through. I used two phones. Had to get a real Mother’s Day brunch though.

It’s definitely easier to order out on weeknights, but it’s clear places in the suburbs just weren’t equipped for any meaningful to-go volume.

 

[Balker]

Bufalina message says no more orders for the evening, at 1 PM!

 

[8893]

Bufalina message says no more orders for the evening, at 1 PM!

If it’s any consolation, the current special is a rare miss imo. I was so psyched that they had ramps so I got just that and a salad to complement the dinner we already had planned, but the lemon totally overwhelmed it and eclipsed the ramps entirely. Wayyy too lemony. Two of my daughters liked it, but with the ricotta and burrata and all the roasted lemon taste it was not what I was looking forward to when I saw ramps on the pie.

I also failed to notice until today that they have switched their seasonal menu. The cinghiale that was a special a few weeks ago is now a regular menu item, joined by an interesting meatball pie (with Sicilian meatballs) and ones with leeks and broccoli rabe that sound less interesting to me.

 

[jibsey]

Will try Little City.

 

[Balker]

If it’s any consolation, the current special is a rare miss imo. I was so psyched that they had ramps so I got just that and a salad to complement the dinner we already had planned, but the lemon totally overwhelmed it and eclipsed the ramps entirely. Wayyy too lemony. Two of my daughters liked it, but with the ricotta and burrata and all the roasted lemon taste it was not what I was looking forward to when I saw ramps on the pie.

I also failed to notice until today that they have switched their seasonal menu. The cinghiale that was a special a few weeks ago is now a regular menu item, joined by an interesting meatball pie (with Sicilian meatballs) and ones with leeks and broccoli rabe that sound less interesting to me.

Good to know on the special. I was leaning away from it, but was hoping to nab a soup container for lunch this week. Looking forward to trying the meatball the next time I can get in there.

Did you try the cinghiale? "tart cherries" scare me off a bit.

 

[8893]

Did you try the cinghiale? "tart cherries" scare me off a bit.

Yes. It was awesome. My whole family loved it. Like most of their pies--and unlike the current special--the balance of flavors is perfect on that one imo. The blistering mellows the tartness of the cherries a bit, the sweetness of the mache and the nuttiness of the fontina offsets them, and the wild boar adds just the right savory flavor to complement them all.

 

[Slipperman]

i think someone in this thread mentioned Campions in S Windsor. but unfortunately like the Red Onion, they closed. then a few months back, a friend mentioned that Campions had become Buckland Bar & Grill. so on Sat since i was tired of being cooped up and hadn't had pizza since Xmas, i decided to try BBG after getting groceries at S&S next door. well, for my taste, BBG was terrific. right up there with Pepe's Manchester. i got their smaller 9" personal pie and ate all of it which i've never done before. so that's one recommendation. i'll probably have to go over my list again since i'm sure some of them have closed since i last posted.

 

[storrsroars]

So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack.

Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer.

I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together.

 

[superjohn]

So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack.

Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer.
View attachment 54590

I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together.

That looks really good, bravo.

 

[8893]

So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack.

Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer.
View attachment 54590

I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together.

Stingers?

 

[mauconnfan]

So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack.

Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer.
View attachment 54590

I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together.

I'm impressed with the pie looks very good. Nice burnt edges on the pepperoni's too, nice. Also impressed with the Skippy's PB in the background, only way to go!

 

[storrsroars]

I'm impressed with the pie looks very good. Nice burnt edges on the pepperoni's too, nice. Also impressed with the Skippy's PB in the background, only way to go!

Thanks! Still some adjustments to make... dough still a bit too chewy for bar pie style, but much better than when I started working on it last year.

That's my wife's pb. Now, can you identify the blurry bottle in the middle? I'm confident @HuskyHawk and @8893 can...

 

[8893]

Thanks! Still some adjustments to make... dough still a bit too chewy for bar pie style, but much better than when I started working on it last year.

That's my wife's pb. Now, can you identify the blurry bottle in the middle? I'm confident @HuskyHawk and @8893 can...

Lagavulin 16!

And I suspected that wasn’t your PB. I’m all about the all-natural super chunky, usually Teddie.

 

[Magic32]

So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack.

Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer.
View attachment 54590

I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together.

Big fan of Colony so please let us know when you perfect the flavor profile.

 

[Magic32]

My wife has been making delicious homemade pizzas for years. She is always tweaking her dough recipe. We are thin crust fans and use many different toppings on the pies but this spinach and sausage might be my favorite. I almost always order well done with light cheese when we are out.

 

[Hans Sprungfeld]

OPENING DAY SALLY'S DINING IN

This might be a two-part before & after post, as I'm sitting at one of a half-dozen plastic picnic tables beneath a large white canopy, with nine additional tables scattered throughout the parking lot.

In the far corner is a fancy, trailer-type porta-john, and a regular green one too. They've got social distancing spacing stickers on the asphalt.

At the entrance, there's a bar w/beer & soda, plus bagged plastic utensil setups, paper plates, napkins, and small containers of crushed red pepper and grated cheese, plus Small boxes for leftovers.

Any minute, I'll get a ½ bacon & mootz and ½ plain tomato pie. They are currently only selling Mediums, but may soon add Smalls.

There's also the walk-up takeout table that has already been pictured here, where you can order, but most people have called in and are simply picking up. Many people also pull up in their vehicles for curbside pickup. If you order at the door, they'll give a time estimate.

Starting at 11:30 daily, you can order, pay, and pick your time for pickup at sallystogo.com OR you can phone in the order. There are currently 9 phone lines that roll over, so there are fewer Busy signals, but it is possible that Hold/Wait times could be as much as a half hour, and it was suggested to hang up if the phone ringing time exceeds 30 minutes.

They've dropped doing their own deliveries. That didn't work. They are fiddling with everything and trying to add new things in measures fashion.

All of these 'data points' come from an unrushed conversation I had with manager, takeout table, and waitress all friendly/helpful. As with my other take-out and dine-on visits since last Labor Day, this is a more fully staffed and welcoming version of Sally's. And with pizza I have consistently enjoyed more than Pepe's. YMMV.

I say that as someone who recognized & accepted it as the quirky family business it was, going back to when Sally was there. I always loved the pizza, but it almost always was conventially inconvenient, and required going alone for takeout or with someone else who would be 'open-minded' about how long it would take to stand in line, get to a table, have your order taken, and receive your order. As a consequence, I very rarely visited over a 30 year period, and cherished the couple times a friend of a friend called and got us pizza to go as easily as you'd get it anywhere else.

Any errors are from my short term memory back in the car after the meal when I proofread and added more info.

If you choose to eat there, you enter the parking lot as though you are entering a restaurant, stopping at the bar where the waitress will seat you. Again, it was Day 1, so things might change.

Because it was uncrowded, they were totally OK when, after I took a short walk during my projected wait time, I asked if the pie I'd ordered To Go could be eaten there.

Beer selection was as follows:

(edited typos Monday morning)

 

[Hans Sprungfeld]

PART 2, EATING AT SALLY'S

Not much to add, but wanted to include a picture of the delicious pie. My stopping by had been strictly for recon purposes on my way back home from Lighthouse Pt. But it was too easy to order and stay and bring home leftovers, so that's what I did.

The entire experience was low key, friendly, organized, and delicious.

Oh yeah, you must wear a mask to enter the dining area. Once you are inside the dining area, you may remove the mask. Health department rules, so don't be like the few patrons who gave the very sweet waitress Bella a hard time today.

For 1st day, (again, at low capacity), no hitches.

I just ate a final, lukewarm piece in the car before heading home after finishing writing. YUM.

 

[imno1]

Was told Sallys took the space across the street where the comedy club was.

 

[Lamble]

PART 2, EATING AT SALLY'S

Not much to add, but wanted to include a picture of the delicious pie. My stopping by had been strictly for recon purposes on my way back home from Lighthouse Pt. But it was too easy to order and stay and bring home leftovers, so that's what I did.

The entire experience was low key, friendly, organized, and delicious.

Oh yeah, you must wear a mask to enter the dining area. Once you are inside the dining area, you may remove the mask. Health department rules, so don't be like the few patrons who gave the very sweet waitress Bella a hard time today.

For 1st day, (again, at low capacity), no hitches.

I just ate a final, lukewarm piece in the car before heading home after finishing writing. YUM.

View attachment 54679

I moved to Florida 6 years ago, you have no idea how great that pizza looks!

 

[Hans Sprungfeld]

I moved to Florida 6 years ago, you have no idea how great that pizza looks!

I get it, and at the time I took the picture, I thought it didn't look as good as the real thing did right in front of me.

 

[8893]

Did Sally's curbside pickup for family dinner last night. I got there around five minutes early for my pickup time and the pies were around fifteen minutes late coming out, but otherwise easy and uneventful. I would still avoid it like the plague on a Friday because I think the chance of a clusterfark increases exponentially, but I'd definitely go back any other time.

The pies were tremendous, except the flavor of the fresh tomato and basil pie was good not great. I think Modern does a better job with that pie. Could also be the tomatoes at this time of year; but I also expected more garlic.

Red pie with mozz and bacon was the winner as I expected; red pie with mozz and meatballs (first time I've had that topping there) also very good.

For me, the crust was the best. If pressed, I'd have to give it an edge above all the others on that alone. There is something about the oily char they get on the ends of their crusts that just puts them over the top for my tastes. If I could get the eggplant and artichoke heart toppings from Modern and get them cooked on a Sally's pie, that would probably be the perfect New Haven pie for me.

Mrs. 8893 and the girls thought it was a little too much char and they generally prefer a little softer crust, but they still liked it plenty. Looking forward to leftovers for dinner tonight.

 

[Huskybass]

Did Sally's curbside pickup for family dinner last night. I got there around five minutes early for my pickup time and the pies were around fifteen minutes late coming out, but otherwise easy and uneventful. I would still avoid it like the plague on a Friday because I think the chance of a clusterfark increases exponentially, but I'd definitely go back any other time.

The pies were tremendous, except the flavor of the fresh tomato and basil pie was good not great. I think Modern does a better job with that pie. Could also be the tomatoes at this time of year; but I also expected more garlic.

Red pie with mozz and bacon was the winner as I expected; red pie with mozz and meatballs (first time I've had that topping there) also very good.

For me, the crust was the best. If pressed, I'd have to give it an edge above all the others on that alone. There is something about the oily char they get on the ends of their crusts that just puts them over the top for my tastes. If I could get the eggplant and artichoke heart toppings from Modern and get them cooked on a Sally's pie, that would probably be the perfect New Haven pie for me.

Mrs. 8893 and the girls thought it was a little too much char and they generally prefer a little softer crust, but they still liked it plenty. Looking forward to leftovers for dinner tonight.

I laughed, I cried, but mostly I thoroughly enjoyed your review. What's that old saying about sometimes a cigar is not just a cigar? I feel that way about New Haven Pizza. Every experience is potentially a special occasion.

 

[mauconnfan]

Picked up at Pepe's Manchester for me and my wife but also dropped off a large pie for my sone and his GF yesterday evening since I was driving around. Easy pick up, called while driving paid over the phone added a tip so didn't have to handle money - had a pick up at the front door only waited maybe 5-10 minutes over my due time, she was very nice and it was quick.

Pizza was good, not great not like New Haven this time. But a lot better than anything I can pick up in my area that's for damn sure.

 

[XLCenterFan]

I just had what I thought was the best pie ever. Artichoke Basil's in W. Hartford makes a spinach artichoke pizza. UNREAL.

Besides that, I love the Sweet Pea Pizza at First & Last in Hartford, and the BBQ chicken pizza (hold the onions) from Village Pizza in Old Wethersfield.