OT: Best Pizza in CT

[storrsroars]

Detroit pizza looks like what they gave us in middle school.

Looks can be deceiving.

I have no love for most square cut pizza, whether Sicilian, Greek, grandma, Ohio Valley or "party". Detroit style is none of the above. You may end up not caring for it, but I wouldn't dismiss it out of hand.

Not sure what school you went to, but ours served stuff more like Ellio's or Stouffer's.

 

[superjohn]

In Detroit, it's just "pizza".

Here in Pgh we have one outlet of a chain called Jet's that serves it. Also two chef-owned startups that do interesting things with the style (there's a ricotta/lemon zest Detroit slice I love). I kinda like it. It's got the charred cheese edges of a pan pie, but the airiness of something much lighter than a Sicilian (a style I never took to). It's not heavy like a Greek pizza, although that's kind of it's lineage. It's different. It's not going to make you like NH style any less, it's simply another different thing called pizza.

I like Detroit Style pizza, Pequod's in Chicago which is the best in the city is similar to Detroit Style. It's circular but cooked in a similar pan and has the caramelized crust Detroit style has while being light and airy compared to the deep dish pizzas.

 

[DarthGrumpy]

In fairness, no one out-pizzas the Hut.

I used to eat Pizza Hut a lot in middle school and high school (pre-car) because it right in between when I lived and the high school. It was a habit that I picked-up in the Valley when I was even younger and could walk to Roseland, though obviously Pizza Hut is a heck of a downgrade. Once I got a car and could get myself to Rossini's or fib to my parents and drive to New Have (my Mom was always afraid of the big, bad city, LOL) never went back. Since leaving for college, I think I have the Hut twice in the last 25 years. The last time I had it was in Cooperstown NY in 2019 and would not shed a tear if I never go back.

I spent abut 6 years going to Michigan for work maybe 20 years ago. Detroit Pizza is different, say Sicilian though lighter. I like it better than deep dish in Chicago, though. Neither can compare to a New Haven pie, though.

 

[ClifSpliffy]

i like pizza hut, mostly. i also like most pizzas. epic tragedy that they closed down the saybrook one. at least, there is little chance that their pies will have dijon mustard (or any mustard), lemon zest, roasted pears, maple syrup, or other such inhumane toppings on them. beyond gross. i get it that taste is personal, but honey on salami pizza's? no wonder so many here spend a lot of time at the doc. their innards are all messed up from eating garbage like that. balance is the key to internal harmony. i mean, it's not like most cultures haven't had cognoscenti foodies writing tomes about food pairings, both appropriate and inappropriate, for millenia, and as a key to good health. don't think so? here, have some rocks to snack on. kinda funny that aboot 20% of us are genetically predisposed to be revolted at the taste and smell of cilantro. and then there's that 'lacto' thing...
pizza hut-at least they know what they're doing.

 

[Hans Sprungfeld]

I recently had Domenick & Pia in Waterbury. It was superb. Easy to see why it's busy all day long.

Again, this startles me, and sets me to thinking I now need a third visit.

As with Joe's in NYC, I get that it's a popular slice location, but not why it's widely and highly praised. And I mean that as neither a criticism of you or (I think) SJ who is a fan, or even the slices I've gotten. To the contrary, I'm curious and will return.

In Detroit, it's just "pizza".

Here in Pgh we have one outlet of a chain called Jet's that serves it. Also two chef-owned startups that do interesting things with the style (there's a ricotta/lemon zest Detroit slice I love). I kinda like it. It's got the charred cheese edges of a pan pie, but the airiness of something much lighter than a Sicilian (a style I never took to). It's not heavy like a Greek pizza, although that's kind of it's lineage. It's different. It's not going to make you like NH style any less, it's simply another different thing called pizza.

It would be dishonest or simple withholding for me not to acknowledge that yesterday I saw the Pizza Hut commercials for Detroit Style and thought, "So that's what it is? Hmmm, I could see myself liking something like that if it were done well."

That would, of course, first require some confirmation that the Pizza Hut depiction is an accurate enough representation of the overall concept.

Is it?
@superjohn too

If someone further weighed in with," And Pizza Hut's version isn't bad," I'd give it a try. Or, here's where a coupon could even push me over the top.

The last time a fast food ad during TV sports piqued my curiosity, it was for Popeye's chicken sandwich, and my investigation resulted in my getting into somewhat of a habit before it outstripped their capacity by being so popular. And only the pandemic has created a drop-off. Tbh, the $4.28 price tag and drive-through access at late hours has helped, but still it remains an option that I know is always there under those same terms.

None of the above negates anything else I've written throughout this thread. It just acknowledges that a crispy, caramelized, possibly 'buttery' bread (with even a hot-soft interior) could hit a bunch of mouth-feel & flavor notes, complemented by melted cheese, a meat topping, and a thick tomato-y sauce. And I could additional imagination that it might not be that hard to make, so that PH food engineers could pull it off.

 

[methodology]

My buddy from Chicago (lived there his whole life) says deep dish isn't something people from Chicago even eat regularly. It's a once in while thing. He usually eats whatever you would call regular pizza/ thin crust in Chicago

 

[j66kicker]

Pizza Hut. When I was in grad school I took a finance course called New Ventures. The whole class was your project to start your own business. I had been making pizza at home and got pretty good at it, and I wanted to open a pizza restaurant. I did a lot of research. Not only how much are rents, utilities, used pizza dough refrigerators, wood fired ovens, etc, etc, but also market research. My concept was make the absolute best pizza. Great crust, freshest ingredients (traditional, no BBQ chicken wing pizza, etc). And sell it at premium prices to my affluent Avon / Simsbury / Farmington neighbors.

What I learned with my market research is even if you're a lawyer making $750,000 a year, or you own Micro-Ban and you're worth $25 million, you're very likely to value these 2 things in pizza: Price & Delivery. Just like college kids. Unfortunately the posters on this great thread are a very small minority of all "pizza lovers."

I ended up not opening my restaurant, 1) not wanting to lower my standards, and 2) recognizing the reality that - although if you pass the break even point (# off pies) early enough in the month, all the rest of the month you're buying BMW's and putting your kids through the very best colleges - everybody that opens a restaurant thinks they're going to get "x%" market share. When you add all the x's up it totals about 900%, so most new restaurants have very short lives.

Anyway - love this thread. I will never eat at Pizza Hut again. Life is too short

 

[superjohn]

My buddy from Chicago (lived there his whole life) says deep dish isn't something people from Chicago even eat regularly. It's a once in while thing. He usually eats whatever you would call regular pizza/ thin crust in Chicago

I would say that's true for many/most people, the thin crust pizza sucks out here though. It's tavern style cracker thin pizza at most places and I won't eat it. I eat pizza rarely because I think most places are pretty lousy, I probably eat equal amounts Peqouds and the couple of places that do New Haven and NY style. When I'm back in CT. I eat pizza several times a week.

 

[superjohn]

Again, this startles me, and sets me to thinking I now need a third visit.

As with Joe's in NYC, I get that it's a popular slice location, but not why it's widely and highly praised. And I mean that as neither a criticism of you or (I think) SJ who is a fan, or even the slices I've gotten. To the contrary, I'm curious and will return.


It would be dishonest or simple withholding for me not to acknowledge that yesterday I saw the Pizza Hut commercials for Detroit Style and thought, "So that's what it is? Hmmm, I could see myself liking something like that if it were done well."

That would, of course, first require some confirmation that the Pizza Hut depiction is an accurate enough representation of the overall concept.

Is it?
@superjohn too

If someone further weighed in with," And Pizza Hut's version isn't bad," I'd give it a try. Or, here's where a coupon could even push me over the top.

The last time a fast food ad during TV sports piqued my curiosity, it was for Popeye's chicken sandwich, and my investigation resulted in my getting into somewhat of a habit before it outstripped their capacity by being so popular. And only the pandemic has created a drop-off. Tbh, the $4.28 price tag and drive-through access at late hours has helped, but still it remains an option that I know is always there under those same terms.

None of the above negates anything else I've written throughout this thread. It just acknowledges that a crispy, caramelized, possibly 'buttery' bread (with even a hot-soft interior) could hit a bunch of mouth-feel & flavor notes, complemented by melted cheese, a meat topping, and a thick tomato-y sauce. And I could additional imagination that it might not be that hard to make, so that PH food engineers could pull it off.

Haven't had Pizza Hut in well over a decade but I heard the Detroit Style is pretty good for chain pizza and a lot better than their regular pizza.

 

[superjohn]

Another pizza observation I find strange, they charge $22 for a large cheese pizza out here and the places back where I grew up in CT. still charge $12. It's strange because all other food for takeout is the same but pizza has always been much more expensive than it is in CT.

 

[aburks41]

Pizzetta in Mystic. If anyone like buffalo chicken pizza, you gotta try theirs out

 

[August_West]

If someone further weighed in with," And Pizza Hut's version isn't bad," I'd give it a try

I actually did like Pizza Hut on occasion.( if you were buzzed and enjoyed a buttery pan crust ) But they changed all their recipes in 2007 . Not even close to being good now ( despite my disclaimer before it)

 

[August_West]

Another pizza observation I find strange, they charge $22 for a large cheese pizza out here and the places back where I grew up in CT. still charge $12. It's strange because all other food for takeout is the same but pizza has always been much more expensive than it is in CT.

It’s expensive here too.

 

[superjohn]

It’s expensive here too.

$12 18 inch pies in my hometown and they're good. Pizza is way more expensive out here.

 

[Hans Sprungfeld]

$12 18 inch pies in my hometown and they're good. Pizza is way more expensive out here.

There are places to get good CT pizza closer to $12 than $22.

It's affected by the town's demographics, and the price sensitivity of loyal regulars.

And, curious on your hometown choice, for when I'm nearby it.

 

[superjohn]

There are places to get good CT pizza closer to $12 than $22.

It's affected by the town's demographics, and the price sensitivity of loyal regulars.

And, curious on your hometown choice, for when I'm nearby it.

Litchfield. Litchfield Pizza is a very good family pizza joint and Hometown Pizza is pretty good, multiple locations.

 

[HooperScooper]

Another pizza observation I find strange, they charge $22 for a large cheese pizza out here and the places back where I grew up in CT. still charge $12. It's strange because all other food for takeout is the same but pizza has always been much more expensive than it is in CT.

Could be worse. A cheese pizza at DiFara in Brooklyn, NY is $30. It's really good but I thought that was price gouging when I went there the first time.

 

[superjohn]

Could be worse. A cheese pizza at DiFara in Brooklyn, NY is $30. It's really good but I thought that was price gouging when I went there the first time.

Yep, that's ridiculous. Lombardi's on Mulberry was always like that and it isn't even that good.

 

[JakeTheDog]

Litchfield. Litchfield Pizza is a very good family pizza joint and Hometown Pizza is pretty good, multiple locations.

I've probably had more slices from Hometown in Harwinton than any other pizza joint. How do you feel about Bohemian Pizza? I used to gig there fairly often and the pizza was never more than decent to my taste.

 

[JakeTheDog]

There are places to get good CT pizza closer to $12 than $22.

It's affected by the town's demographics, and the price sensitivity of loyal regulars.

And, curious on your hometown choice, for when I'm nearby it.

Pizzeria Marzano in Torrington is an excellent Neopolitan style pie if you're up in Litchfield County.

 

[superjohn]

I've probably had more slices from Hometown in Harwinton than any other pizza joint. How do you feel about Bohemian Pizza? I used to gig there fairly often and the pizza was never more than decent to my taste.

I've been going to Bohemian since before it opened, years of underage drinking there (always called it the Tavern and dirt bar.) The pizza was good in the beginning when the Croatian guy (forget his name) owned the pizza part and Gary owned the bar but I don't even remember ever having it since then. It didn't look too good last time I was there but I like Bohemian and I like Gary. They renovated the entire place and it's a really cool spot now with good food and beers, plus very reasonable.

 

[Magruber]

I've had that pizza at Lions Tigers and Squares. Very good. Love the extra pepperoni. I remember it being kinda pricey for the amount I got.
Very tasty though.

 

[Magruber]

I like Detroit Style pizza, Pequod's in Chicago which is the best in the city is similar to Detroit Style. It's circular but cooked in a similar pan and has the caramelized crust Detroit style has while being light and airy compared to the deep dish pizzas.

I spend a lot of time in Chicago and have had Pequods several times.
I even had a pizza made by the founder of Pequods, Burt. A true artisan.
Burt then sold Pequods and started Burts Place. He was on several Food TV show, Saveur magazine etc. A true pizza craftsman, genuine guy, and real character. Sadly, he passed away a few years ago.

 

[superjohn]

I spend a lot of time in Chicago and have had Pequods several times.
I even had a pizza made by the founder of Pequods, Burt. A true artisan.
Burt then sold Pequods and started Burts Place. He was on several Food TV show, Saveur magazine etc. A true pizza craftsman, genuine guy, and real character. Sadly, he passed away a few years ago.

Never made it to Burt's, I think guys who worked with him still run it.

 

[Magruber]

Never made it to Burt's, I think guys who worked with him still run it.

Super:

You may be right. However, for some reason I thought they closed it down because Burts wife was older and it was a mostly 2 person shop. I was at their original Morton Grove, IL location. Got there early just as they were opening and go to talk with him and wife for a good hour before the dinner crowd came in. If I recall, they had very limited hours and were exclusively dinner.
Again, a real character with stories for days.
I went there after they were featured on an episode of Adam Richmans Food Network show.
Glad I got there in time. I would have regretted it if I hadn't.