OT: - Best Pizza in CT | Page 209 | The Boneyard

OT: Best Pizza in CT

Ratso said:
Only topping allowed is egpplant on a modern pie…
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Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).
 
karstenkibbe said:
Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).
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karstenkibbe said:
Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).
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Yes. Breaded and fried and some of the best I’ve ever had.
 
FfldCntyFan said:
I pray to God that I never eat at a pizza place that has kale, pistachio vinaigrette and shaved cauliflower on the menu.
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i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.
 
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ClifSpliffy said:
i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.
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I've been making dough for many decades (was taught by my Italian born grandmother who would be ~120 of she was still with us).

I dissolve the yeast in warm water ( I use lesaffre exclusively but fleischman's packet work), add salt (very little) then add flour. Kneed thoroughly, place in large bowl, covered with a towel, in a warm, dry room to rise. A few hours later kneed again, return to the bowl for a second rise.

I've never heard of adding yeast to dry flour first or refrigerating before rising.

However, if your method works, go with it.
 
FfldCntyFan said:
I've been making dough for many decades (was taught by my Italian born grandmother who would be ~120 of she was still with us).

I dissolve the yeast in warm water ( I use lesaffre exclusively but fleischman's packet work), add salt (very little) then add flour. Kneed thoroughly, place in large bowl, covered with a towel, in a warm, dry room to rise. A few hours later kneed again, return to the bowl for a second rise.

I've never heard of adding yeast to dry flour first or refrigerating before rising.

However, if your method works, go with it.
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'I've never heard of adding yeast to dry flour first or refrigerating before rising.'
ikr? that's why i called it 'important pizza news.'
next up? insanely good turkey thighs and wings by hucking them in the woodstove, wrapped in baking paper and foil. baked taters, too.
i like to eat good food, with a hard bias toward those simply made.
here is the champ - protein, salt, pepper, fire. ezpz, and tasty, too!

ps. i have decided that the supermarket turkeys of today, when roasted, taste surprisingly close, especially certain dark meat parts, to what duck tastes like, a major win for the likes of me when we can switch out 6 bucks a pound for 3 bucks a pound. fancy breeding an all that, i suppose.
chicken is almost never on the menu. chicken is just bird flavored cotton.
 
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ClifSpliffy said:
i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.
Expand ...
Pistachio pesto is solid too. My mother in law is vegetarian and she makes a mean kale tomato and feta pie. Ill admit it’s not normal and is it something I desire on any other pie but when she makes it I’m a big fan. Typically I don’t hate on other peoples topping preferences but I’ll have to agree with you on shaved cauliflower. Odd new food fad. Or a cauliflower “steak”. It’s just a big piece of cauliflower that people charge an arm and leg for.

I make my dough a lot and one thing that you might want to look into is that yeast and salt don’t like each other. Salt kills yeast. For me what works best is dissolving the salt in water and then adding some flour to that to make somewhat of a paste and then add the yeast in. Mix that up and add rest of your flour. Everyone has their own method and it all taste great. Give it a try and maybe you’ll come out with a different result!
 
aboot a few years back, when checking my fav section in the super, the frozen pizza section, i noticed a new player in the game -oprah and her cauliflower infused pizza dough. wait, what? why would anybody do that?
what's the point? sounded like another attempt by a 'plump' scammer to offer a 'weight loss' product. as always, ridiculous, but being an equal opportunity pizza lover, i bought one.
separate from the usual scam of 'it's good for you, that's why it weighs around half of a normal frozen pie' (check the weights on some of those holier than thou frozen pies-scam city), it had the patina of 'be cool! eat a healthy, weight loss thing!' from the lady who apparently could never lose a pound.
conclusion? gross, and after eating a slice or two, i fired the rest of it to the 3 barking mooseketeers. usually those clowns just chomp first, and ask questions later, but this time they sniffed it and pulled off a piece of cheese or two, then turned to me with anger in their eyes as if to say 'stop holding out on us, where's the real stuff?' i immediately chased them out of the building in self defense.
 
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After ~6000 posts, can't believe the search for the bottom goes on.

But let me add that years ago Campus in NL was good, but have not idea what's it's like now. After 15 years in NJ, I conclude that NJ pizza is not worth saying that it s***x. rah rah NH!!
 
And Sally's coming to Alexandria VA this spring as well...
 
nashusky109 said:
Pistachio pesto is solid too. My mother in law is vegetarian and she makes a mean kale tomato and feta pie. Ill admit it’s not normal and is it something I desire on any other pie but when she makes it I’m a big fan. Typically I don’t hate on other peoples topping preferences but I’ll have to agree with you on shaved cauliflower. Odd new food fad. Or a cauliflower “steak”. It’s just a big piece of cauliflower that people charge an arm and leg for.

I make my dough a lot and one thing that you might want to look into is that yeast and salt don’t like each other. Salt kills yeast. For me what works best is dissolving the salt in water and then adding some flour to that to make somewhat of a paste and then add the yeast in. Mix that up and add rest of your flour. Everyone has their own method and it all taste great. Give it a try and maybe you’ll come out with a different result!
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i gave it a try yesterday, cuz i thought we were playing last night
(what's with the saturday game that's played sunday, and the tuesday game that's played wednesday?).
conclusion after one test? a denser and softer crust, and more chewy, tho definitely not as airy or replete with big bubbles - my holy grail of crust pursuit.
the peanut gallery here liked it very much, but they, like us, enjoy anything pizza, and are not very discriminating. my survey pool can barely remember their names, so asking them for a sophisticated, discerning, and thoughtful opinion on pizza, or anything else for that matter, is just silly.

i need a new focus group,
and more pizza, cuz i heard that we are actually playing tonite, and ima religious sort -thou shalt eat pizza and watch cbb, so it is written, so it is told.
it's the 13th, or 17th commandment, one of those. i forget which.
 
ClifSpliffy said:
i gave it a try yesterday, cuz i thought we were playing last night
(what's with the saturday game that's played sunday, and the tuesday game that's played wednesday?).
conclusion after one test? a denser and softer crust, and more chewy, tho definitely not as airy or replete with big bubbles - my holy grail of crust pursuit.
the peanut gallery here liked it very much, but they, like us, enjoy anything pizza, and are not very discriminating. my survey pool can barely remember their names, so asking them for a sophisticated, discerning, and thoughtful opinion on pizza, or anything else for that matter, is just silly.

i need a new focus group,
and more pizza, cuz i heard that we are actually playing tonite, and ima religious sort -thou shalt eat pizza and watch cbb, so it is written, so it is told.
it's the 13th, or 17th commandment, one of those. i forget which.
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Hahahaha awesome man yeah I too was expecting to watch our huskies last night but instead we were treated to more Providence tears which entertaining as well.

Im in awe of your dough process for of two reasons. 1. Salt and yeast don't like each other and you add the yeast in with the salt without any sort of buffer. 2. You refrigerate only for an hour or two and then use? How do you get the the airy bubbly crust? The temperature in your fridge should severely slow down the rising process which should then prohibit the nice and bubbly dough after only an hour or two.

I should have been clear and I apologize that I wasn't but that is my process for my 48hr cold ferment dough. So after I knead the dough and portion them out I stick them in the fridge for 48 hours and then use them. Also hydration plays a big role in the crust. Its crazy how 4-6 ingredients (i usually don't put oil or sugar) can produce such different results. I'll have to try your method out one day! Would love to see what others do as well
 
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nashusky109 said:
Hahahaha awesome man yeah I too was expecting to watch our huskies last night but instead we were treated to more Providence tears which entertaining as well.

Im in awe of your dough process for of two reasons. 1. Salt and yeast don't like each other and you add the yeast in with the salt without any sort of buffer. 2. You refrigerate only for an hour or two and then use? How do you get the the airy bubbly crust? The temperature in your fridge should severely slow down the rising process which should then prohibit the nice and bubbly dough after only an hour or two.

I should have been clear and I apologize that I wasn't but that is my process for my 48hr cold ferment dough. So after I knead the dough and portion them out I stick them in the fridge for 48 hours and then use them. Also hydration plays a big role in the crust. Its crazy how 4-6 ingredients (i usually don't put oil or sugar) can produce such different results. I'll have to try your method out one day! Would love to see what others do as well
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'You refrigerate only for an hour or two and then use? How do you get the the airy bubbly crust?'
i too was unclear in my description. i should have said that overnight in the fridge brings best result, tho you can have pretty good results just leaving it there for an hour or two, then punching it down, and leaving it out at room temp for an hour or so. my bad.
 
CPTV (Ct Public Television) is showing Pizza A Love Story now and a number of times over the next six plus days. This is a documentary on the Holy Trinity (Pepe's, Sally's, Modern) and well worth the watch. I saw it's initial release (almost exactly) two years ago in a theater in New Haven (covid put an end to that) and recommend this to anyone who enjoys history, the background on how city's populations developed through migration/immigration and/or pizza.
 
grew up in nw haven
all restaurants have coal ovens, you gotta find them. bar pizza is still great. the idiot from boston doesn't know anything about real pizza.
 
Ratso said:
grew up in nw haven
all restaurants have coal ovens, you gotta find them. bar pizza is still great. the idiot from boston doesn't know anything about real pizza.
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Among the reasons we are so blessed here. Our 'B' list pizza joints are far better than most could ever find anywhere else.

I've said for decades that I can from New Haven to northern NJ and find at least 20 small, family run pizza places that make a great pie. It may not quite be at Pepe/Sally/Modern level but will be closer than many alleged great places from elsewhere.

The heavy (southern)Italian-American population, the understanding of the benefits of quality ingredients and the simplicity of making a basic pie has a lot to do with it.
 
Ratso said:
grew up in nw haven
all restaurants have coal ovens, you gotta find them. bar pizza is still great. the idiot from boston doesn't know anything about real pizza.
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If you take a step back you will realize that "idiot from Boston" has had more great pizzas than anyone alive AND he is profiting substantially from his tasty endeavor. I applaud the guy and his success.
 
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FfldCntyFan said:
Among the reasons we are so blessed here. Our 'B' list pizza joints are far better than most could ever find anywhere else.

I've said for decades that I can from New Haven to northern NJ and find at least 20 small, family run pizza places that make a great pie. It may not quite be at Pepe/Sally/Modern level but will be closer than many alleged great places from elsewhere.

The heavy (southern)Italian-American population, the understanding of the benefits of quality ingredients and the simplicity of making a basic pie has a lot to do with it.
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I've thought this for a long time but never put it into words like you did here.
 
Ratso said:
grew up in nw haven
all restaurants have coal ovens, you gotta find them. bar pizza is still great. the idiot from boston doesn't know anything about real pizza.
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My wife makes her own South Shore bar pizza now. Makes her own sauce, dough, and bought special pans for it. Comes out great I must say. Perhaps because she is from the South Shore.

I'm going to call out what I call the fake Neapolitan style. Had this recently. Restaurant tries to be fancy and makes a pie with too little sauce, not much cheese and it's like an imitation of the real thing. That is the worst pizza imaginable. Bland, tasteless. Had one recently. I'd eat "house of" Greek style over that anytime. Papa Ginos crushes those pies.

I think Dave P knows pizza fairly well, even if he doesn't share the biases of the folks here. Lots of pizza can be good. There is a place at Patriot Place that does Roman sheet style pizza, and damned if it isn't good. Very unlike NH style. Perhaps a bit like what I've seen as Detroit style (though I've never had that).
 
Ratso said:
grew up in nw haven
all restaurants have coal ovens, you gotta find them. bar pizza is still great. the idiot from boston doesn't know anything about real pizza.
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Well he did call New Haven the "Pizza Capital of the World." So he does know something about pizza. :)

Starting about 0:35 of this video you can hear him say it.

 
HooperScooper said:
Well he did call New Haven the "Pizza Capital of the World." So he does know something about pizza. :)

Starting about 0:35 of this video you can hear him say it.

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And the truth shall set you free....
 
Well, Stamford already had way too many perfectly enjoyable, yet completely forgettable pizza places before Sally’s came to town… and I’ve really enjoyed Sally’s, although it’s not the same as Wooster St. But based on my experiences at other Frank Pepe satellite locations, I’m a bit more skeptical of this one…

www.stamfordadvocate.com

New Haven’s Frank Pepe pizza expanding to Stamford; new Shake Shack also planned

The city has OKed construction of a joint home for Frank Pepe Pizzeria Napoletana and...
www.stamfordadvocate.com www.stamfordadvocate.com
 
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