OT: - Best Pizza in CT | Page 220 | The Boneyard

OT: Best Pizza in CT

Kajik said:
Who cares
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I’m glad you allegedly no longer do, because this errant, autistic perseveration of yours on the semantics of “sausage” was getting old; and I wasn’t trying to come in and explain the linguistics of why you’re wrong.
 
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Mazhude said:
Frank Pepe’s is a long way from home, but it hasn’t lost its identity

“When we started this off, the main question was, ‘How do we replicate this oven?’ It doesn’t exist anywhere. It was built by hand.”
Crews even spent a couple of weeks seasoning the oven, burning thousands of dollars’ worth of sausage, pepperoni, oil and dough in the chamber, all to lock those classic flavors into the bricks. It’s an alchemy of ingredients and cooking vessel that produces flavors impossible to replicate any other way...
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Back to our regularly scheduled programming...
 
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8893 said:
When a pillow is being made, part of the process is stuffing the pillow, even though it's technically not a pillow until it is stuffed and sealed. Just like a sausage.

By your logic, you shouldn't have called what comes out of the grinder "sausage meat," because it's not sausage yet.
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I love this place.
 
Got my parents an oven from Forno Piombo in CA. Making real wood fired pizza with it has so far proven to be rather easy if you already have decent homemade pizza skills. We have the Santino 70....I recall they had it delivered in about 3 weeks...shipped by rail east and then by truck freight to your house. No regrets.

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No idea there was a Sally’s Stamford? I heard about Pepe’s Yonkers.
 
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August_West said:
Dominic and Pias …waterbury
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pedestrian, unremarkable, new york streetish looking (prolly overly doughy), lack of leopard spotting, poor ingredient coverage (what's that, 1 slice of tomato per slab?), not even flake sausage but moar like speck sausage, uninspired, tedious. boring.

low cuisine.

and here i was thinking nice things aboot u as i noticed ur upcoming virtuoso performance. i have a soft spot for anyone who actually does something, as opposed to those who regale us with 'what they're gonna do...'
u know better, especially the place where u regularly go to for the sausage and rabe thing. the latest news to hit the wire aboot them - apparently some high rent, fancy foodie couple (mr and mrs everymeal out) called them back the other day to tell them that their food is outstanding. exemplary.
try the zuppe de pesci.
 
ClifSpliffy said:
pedestrian, unremarkable, new york streetish looking (prolly overly doughy), lack of leopard spotting, poor ingredient coverage (what's that, 1 slice of tomato per slab?), not even flake sausage but moar like speck sausage, uninspired, tedious. boring.

low cuisine.
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Pretty much my experience and assessment half a dozen years ago when I sought it out, and was overall puzzled, thinking I had to have missed something.

I even think there was a repeat visit that didn't change the impression, and I wasn't alone either time.

In the aftermath, it felt awkward, like I'd be going out of my way to be negative if I said anything, so I treated it like, "If you don't have anything nice to say, don't say anything."

Nothing bad really, and actually a comfy vibe, enough to still think, "Did I miss something?" when I consider that it seems so fondly regarded by others.

But I read what you wrote and it feels like I'd be withholding if I didn't admit, "Yeah, me too."
 
Deepster said:
I have a co worker who will die on the hill this is CTs hidden gem. I trust all content from ADub. What say you?
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It’s a NYC Slice all the way, nothing new haven style about it at all. I love great nY pizza too though , it was definitely a fantastic couple ( ok few ) slices. I got the two in picture after soundcheck, then 30 minutes later I was thinking about how good it was twiddling my thumbs backstage and decided I could use one more, so yeah , it was good enough to create that Jones. Plus the place sits about 50 feet from the load in dock at the palace.

Definitely would do again.

Another charm. Pia was actually there! and I estimate she is 107 years old and she is taking pizza orders in totally broken English. Old school.
 
August_West said:
It’s a NYC Slice all the way, nothing new haven style about it at all. I love great nY pizza too though , it was definitely a fantastic couple ( ok few ) slices. I got the two in picture after soundcheck, then 30 minutes later I was thinking about how good it was twiddling my thumbs backstage and decided I could use one more, so yeah , it was good enough to create that Jones. Plus the place sits about 50 feet from the load in dock at the palace.

Definitely would do again.

Another charm. Pia was actually there! and I estimate she is 107 years old and she is taking pizza orders in totally broken English. Old school.
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Pia's the real deal, and I admit that it took me a while to warm to the Joe's love on Carmine Street when I lived in the Village.
 
August_West said:
It’s a NYC Slice all the way, nothing new haven style about it at all. I love great nY pizza too though , it was definitely a fantastic couple ( ok few ) slices. I got the two in picture after soundcheck, then 30 minutes later I was thinking about how good it was twiddling my thumbs backstage and decided I could use one more, so yeah , it was good enough to create that Jones. Plus the place sits about 50 feet from the load in dock at the palace.

Definitely would do again.

Another charm. Pia was actually there! and I estimate she is 107 years old and she is taking pizza orders in totally broken English. Old school.
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Pia is a friend, well at least she was a friend to my dad. She was looking at me last time I came in and I told her about my dad and she told me how much she misses him coming in and that she recognized me even though I look different. She's a wonderful lady...

I think she's about 95 and Domenick is just shy of 100. The son David has been there forever and is a very nice guy. I've only had cheese and pepperoni in all my visits, I would tell anyone it's a place to get cheese slices. Your slices don't look so hot from the pics, they're usually more well done than that with some bubbles on the crust but glad you enjoyed it and you could tell it's a great little spot.
 
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HuskyHawk said:
Might not be a terrible food. It's basically a variation on a calzone. Less a pizza than even Chicago Style deep dish (which I like).
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one thing that other parts of the country try to do with pizza (and it's universally terrible) is to make it sweeter.

reminds me a little bit of new hampshire-style beach pizza, where the sauce is sweetened with orange soda. it's basically inedible.

beach-pizza-1651164321.jpg
 
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elmcityboy said:
one thing that other parts of the country try to do with pizza (and it's universally terrible) is to make it sweeter.

reminds me a little bit of new hampshire-style beach pizza, where the sauce is sweetened with orange soda. it's basically inedible.

beach-pizza-1651164321.jpg
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This looks worse than the pizzas my mom would make me as a kid: English muffin, pasta sauce, and a slice of american cheese.
 
husky429 said:
This looks worse than the pizzas my mom would make me as a kid: English muffin, pasta sauce, and a slice of american cheese.
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I've seen some places selling Roman sheet pizza. Noticed it looking at the Harpoon Brewery website today.

I've had the Roman sheet pizza at Citizen Crust a few times, and while it is different than New Haven or NY style, it is good. They give you scissors to cut it.

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husky429 said:
This looks worse than the pizzas my mom would make me as a kid: English muffin, pasta sauce, and a slice of american cheese.
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yeah, it's worse than that haha. but people in new hampshire/north shore massachusetts swear by it. i legitimately enjoy bad pizza (little caesars, domino's, etc.) and could barely finish a slice, meanwhile my seacoast new hampshire friends are eating it by the box.
 
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