OT: - Best Pizza in CT | Page 244 | The Boneyard

OT: Best Pizza in CT

If we are talking Greek pizza, I got a few spots.

I really liked Wilson’s in Windsor back in college. That was my buddies favorite hometown spot. Old McDonald’s building so they made the M a W lol

Also I grew up with Tommy’s in Middletown. Long gone but that was my childhood spot. My grandparents brought that home all the time. Bomb calzones too.
 
CTBasketball said:
Does anyone like those Greek pizza middle slices?
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I'm not that picky about the shape of the slices that I eat. Middle slices aren't the first slices that I eat due to being too hot but I will eat them.
 
karstenkibbe said:
Oh I’ve got it right. But keep telling me your version if it makes your happy.

View attachment 87989
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I’ve had the pie from that place when my daughter visited Utica College. What a tasteless sloppy mess. And the place was filthy with meth heads hanging out all over the parking lot. Thumb way down.
 
I Bleed Blue said:
If we are talking Greek pizza, I got a few spots.

I really liked Wilson’s in Windsor back in college. That was my buddies favorite hometown spot. Old McDonald’s building so they made the M a W lol

Also I grew up with Tommy’s in Middletown. Long gone but that was my childhood spot. My grandparents brought that home all the time. Bomb calzones too.
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Wilson’s has new owners now. Not the same pizza anymore. The old owners may have landed somewhere else but I’m not recalling it right now. Wilson’s was really good in the day. Best Greek pie I’ve ever had.
 
karstenkibbe said:
That’s a “Utica Style” pie, otherwise known as an upside down pizza or tomato pie (different than the south Jersey tomato pie). I’ve had a few examples of the style in the Utica area. Some are circular, many are made rectangular in a thicker pan style, and many are served at room temp. Cheese on the bottom, chunky tomato sauce and pecorino on top. It’s solid when made well.
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Room temperature pizza with tool temp sauce on top?

That just does not sound appetizing at all.
 
Deepster said:
Wilson’s has new owners now. Not the same pizza anymore. The old owners may have landed somewhere else but I’m not recalling it right now. Wilson’s was really good in the day. Best Greek pie I’ve ever had.
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It was very good greek. We used to have band rehearsals right down the street from there and would always pick up a couple for break time. The last time was a couple years ago after the owner change and no it wasn't the same. They (the new owners , I guess the old owners are their cousins supposedly) claim it is the same recipe and everything else, but it's definitely not the same.
 
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'It's not pizza:' Utica's Tomato Pie Day to celebrate iconic Upstate NY food

"Tomato pie - in Utica - is yeast dough covered with red sauce and, in some cases, topped with a sprinkling of Parmesan-style cheese. Some recipes stray further off the simple course - a brush of basil olive oil or, daringly, some caramelized onions and a handful of olives. But nobody, just nobody, puts mozzarella on his or her tomato pie in Utica. And almost everyone bakes it in a sheet pan..."
 
When I think of Utica, only one thing comes to mind, and it isn't pizza.

1683121327178.png
 
Rocktheworld said:
Room temperature pizza with tool temp sauce on top?

That just does not sound appetizing at all.
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They do the tomato pies in Philly too. There's a reason it hasn't taken off nationally, most people like cheese and they like their pizza hot.
 
Mazhude said:
'It's not pizza:' Utica's Tomato Pie Day to celebrate iconic Upstate NY food

"Tomato pie - in Utica - is yeast dough covered with red sauce and, in some cases, topped with a sprinkling of Parmesan-style cheese. Some recipes stray further off the simple course - a brush of basil olive oil or, daringly, some caramelized onions and a handful of olives. But nobody, just nobody, puts mozzarella on his or her tomato pie in Utica. And almost everyone bakes it in a sheet pan..."
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“Upside-down pizza, aka Utica Pizza, is made with tomato sauce on top of the cheese. It's backwards from your normal pizza, but there is some logic behind it. By putting the cheese on the bottom, in theory, it prevents the tomato sauce from making the crust soggy.

The recipe for upside down pizza first appeared on the streets of Utica over 100 years ago. O'Scugnizzo Pizzeria was founded in 1914 by Eugeno Burlino. It started with just tomato pie, but then the whole concept of dough, toppings, cheese, THEN sauce has been a favorite for generations of Central New Yorkers.”

lite987.com

23 Underrated Places To Order Upside Down Utica Pizza At

Only in Upstate New York is it completely normal to order Upside Down Pizza. Where are some places you wouldn't think about to order from? Here's 23 places.
lite987.com lite987.com
 
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huskymedic said:
As does Rhode Island: Explaining the Rhode Island pizza strip: What is it and why does it exist?
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Not sure about cold sauce on a pizza when I first buy it. I have certainly eaten many room temperature slices the next morning.

I can certainly attest to the love of sauce in an Italian household. My mother used to start her sauce on a Saturday afternoon for Sunday dinner. It would end up nice and thick and full of sausage and hamburger pieces. A favorite treat was a simple sauce on bread meal on Saturday nights. Sometimes you would even sneak in some sausage.
 
superjohn said:
They do the tomato pies in Philly too. There's a reason it hasn't taken off nationally, most people like cheese and they like their pizza hot.
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I can totally see it being upside down. That’s how Chicago and Detroit styles are done, and I’m perfectly happy with those styles when done well. It’s the room temp factor for me. Not only does it not seem appetizing; but based on what I know about dairy, at the point that it becomes room temp after baking, it’s already getting close to spoiling, no?
 
ToolzieFan said:
RIP to a UConn staple.

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This is so monumentally sad. I can’t say I’m totally surprised, because it was always a kinda crummy spot. Mainly good for drunk late night. But man they used to make massive, delicious pepperoni breads for $4 that I would get sometimes twice a week. I reached the fattest state of my life that year. Sad to see the multi-generational spots closing down one by one. I feel like Ted’s and DP Dough are two of the last holdouts; fortunately I don’t see them closing. Wings Over Storrs is still there, right?
 
Rocktheworld said:
I can totally see it being upside down. That’s how Chicago and Detroit styles are done, and I’m perfectly happy with those styles when done well. It’s the room temp factor for me. Not only does it not seem appetizing; but based on what I know about dairy, at the point that it becomes room temp after baking, it’s already getting close to spoiling, no?
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Utica tomato pies are like Philly tomato pies it's just bread and sauce, it's not eaten hot. Utica tomato pies do a sprinkling of parm or romano on top like deep dish but it's not the upside down style like deep dish with mozzarella cheese under the sauce. It would have more in common with New Haven tomato pies, bread and tomato sauce. At least in New Haven they serve it hot. I think tomato pies in Utica and Philly are supposed to sit out for a couple hours before eaten then they refrigerate it's not eaten.
 
superjohn said:
Utica tomato pies are like Philly tomato pies it's just bread and sauce, it's not eaten hot. Utica tomato pies do a sprinkling of parm or romano on top like deep dish but it's not the upside down style like deep dish with mozzarella cheese under the sauce. It would have more in common with New Haven tomato pies, bread and tomato sauce. At least in New Haven they serve it hot. I think tomato pies in Utica and Philly are supposed to sit out for a couple hours before eaten then they refrigerate it's not eaten.
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Gotcha I was confused and just thought “tomato pies” was a kind of catch-all for pizzas with sauce on the top
 
Rocktheworld said:
Gotcha I was confused and just thought “tomato pies” was a kind of catch-all for pizzas with sauce on the top
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It's confusing. The famous place in Utica that @karstenkibbe was talking about does their pizza upside down with mozzarella on the bottom and tomato sauce on top. That's different from Utica tomato pies and Philly tomato pies but they still seem to call it tomato pie. It looks like they originally made them with just bread and tomato sauce like the other places but added mozzarella under the sauce somewhere along the line.
 
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superjohn said:
It's confusing. The famous place in Utica that @karstenkibbe was talking about does their pizza upside down with mozzarella on the bottom and tomato sauce on top. That's different from Utica tomato pies and Philly tomato pies but they still seem to call it tomato pie. It looks like they originally made them with just bread and tomato sauce like the other places but added mozzarella under the sauce somewhere along the line.
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Sounds right

History​

drawing.gif

O’scugnizzo Pizzeria was founded in 1914 by Eugeno Burlino. He only sold tomato pie (a pizza without mozzarella cheese) and they only cost a nickel. He was then succeeded by his son, Angelo “Chops” Burline, who made O’scugnizzo what it is today. 101 years later, O’scugnizzo is still in business in the beautiful city of Utica and is now run by his son’s Steven and Michael Burline.
In 2015, O’Scugnizzo Pizzeria was declared the 2nd oldest Pizzeria in the country.
 
Kolumbo said:
If a pie doesn't have cheese baked on, is it even a pizza? Might as well order up fried dough. Don't get me wrong, I love fried e
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Kolumbo said:
If a pie doesn't have cheese baked on, is it even a pizza? Might as well order up fried dough. Don't get me wrong, I love fried dough.

View attachment 87998
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in new jersey, everyone gives me a weird look whenever I call it fried dough. strictly funnel cake down here.
 
superjohn said:
Utica tomato pies are like Philly tomato pies it's just bread and sauce, it's not eaten hot. Utica tomato pies do a sprinkling of parm or romano on top like deep dish but it's not the upside down style like deep dish with mozzarella cheese under the sauce. It would have more in common with New Haven tomato pies, bread and tomato sauce. At least in New Haven they serve it hot. I think tomato pies in Utica and Philly are supposed to sit out for a couple hours before eaten then they refrigerate it's not eaten.
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santucci’s in south philly is right out the oven upside down style. meant to be eaten hot.
1683149525667.jpeg

but trenton tomato pies are by far the best
 
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huskymedic said:
Spent a few nights a month @ Santucci’s on North Broad during 2015-2017. Their Uncle Joe Coke Stromboli is awesome. A side of fried long hots w/ their garlic bread was also a must have.
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great name! you forgot his cousin frankie muscles marinara
 
Ratso said:
in new jersey, everyone gives me a weird look whenever I call it fried dough. strictly funnel cake down here.
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We have only funnel cake. Not the same as fried dough from the CT carnivals, not even close.
 
Ratso said:
santucci’s in south philly is right out the oven upside down style. meant to be eaten hot.
View attachment 87999
but trenton tomato pies are by far the best
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Trenton tomato pies, especially those baked in the epicenter of the style - Robbinsville, NJ - are a very close second to New Haven apizza among my favorite pizza styles.
 
Kolumbo said:
Sounds right

History​

drawing.gif

O’scugnizzo Pizzeria was founded in 1914 by Eugeno Burlino. He only sold tomato pie (a pizza without mozzarella cheese) and they only cost a nickel. He was then succeeded by his son, Angelo “Chops” Burline, who made O’scugnizzo what it is today. 101 years later, O’scugnizzo is still in business in the beautiful city of Utica and is now run by his son’s Steven and Michael Burline. In 2015, O’Scugnizzo Pizzeria was declared the 2nd oldest Pizzeria in the country.
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That drawing is not anything like the depressing dilapidated building set in the middle of barren closed down factories and vape stores. I'm telling you, unless you fall out of a plane and land in the parking lot, there is NO reason to go here.
 
Deepster said:


That drawing is not anything like the depressing dilapidated building set in the middle of barren closed down factories and vape stores. I'm telling you, unless you fall out of a plane and land in the parking lot, there is NO reason to go here.
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That's how a 110 year old pizza place is supposed to look and I love that kid's hair.
 
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