OT: - Best Pizza in CT | Page 250 | The Boneyard

OT: Best Pizza in CT

Hans Sprungfeld said:
I've been in CT since mid-May, primarily to choose among, offload, pack up, and move things from storage spaces to a Louisville apartment around the corner from my toddler granddaughter who is increasingly dancing, climbing, walking, talking, and showing serious hands against-the-glass partition rapport with gorillas at the Zoo's primate pavilion. As she strings the various behaviors together like building blocks, I can see that very soon she'll be assembling first-rate lobster rolls.

My hosts have been in Bridgeport & Westport and still I've worked pizza into my various functional travels to the north & east.

Ranked by order of enjoyment on this particular visit, I've been to:

Ernie's (outstanding pie and a warm farewell conversation with my former neighborhood's master baker Pat De Riso)
Roseland (complemented by a delicious recon slice from the Ansonia Zuppardi's takeout branch on my trip north to Southford to see my 8-monthn old great nephew)
Frisco's (my first full appraisal of a very worthwhile pie, chosen because it allowed me to bring lunch to a former classmate who now sells LPs and had a table at the New Haven Record Riot in the Annex neighborhood)
Modern (which was rescued from excessive initial flop when I got it into the oven upon arrival in Bridgeport)
Nauti Dolphin (surprisingly better than I'd recalled it over a decade ago, so that I can see why it has its fans even if I liked the ones from New Haven County more. My hosts ordered it)
Romanacci (which was good only for soaking up the alcohol in free-flowing complimentary wine at the Verso Records LP release party at the Westport Library)

I've got another few Days, and will try for another couple pizzas, again guided by where I'll be close to, doing something else nearby.
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Luigi's, Testo's and Brewport all worth trying in Bpt/Ffld.
 
huskyjawz said:
Luigi's, Testo's and Brewport all worth trying in Bpt/Ffld.
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Brewport is great. However, Bridgeport has been lacking in the pizza game otherwise. I like New Haven style the best and most spots in Bridgeport are too greasy with little to no char on the crust.
 
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Adding to the Fuoco consensus, went last night. Just moved to Cheshire briefly after 7 years in SD. Planning on settling in somewhere around Hartford early next year if I don’t wind up in Boston. Can’t wait to start contributing to this thread

Fuoco was a solid 8/10. I was with people. Got the New Haven and another pie with half plain and half meatball/bacon/onion because it’s one of the guy’s favorites who was with us. I picked the New Haven. Very good minimalist stuff. Crust was appreciably less floppy. Almost felt like what I imagine St Louis style is like. Maybe it was because of how little cheese there was relative to more typical pizza
 
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TheRealKBuks said:
CT NYC and Jersey obviously have excellent pizza.

I never knew Philly had good pizza. I can't imagine it's on the same level as the other 3 though because it's completely overshadowed by cheese steaks and italian roast pork sandwiches.
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I mean any area with enough Italians is gonna have pizza. And that’s pretty much what you see along that belt, probably the highest concentration of Italians
 
huskyjawz said:
Luigi's, Testo's and Brewport all worth trying in Bpt/Ffld.
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Brewport is a New Haven “BAR” clone and quite good.

Testos is gone. Apartments going up there with controversy.
 
pepband99 said:
Brewport is a New Haven “BAR” clone and quite good.

Testos is gone. Apartments going up there with controversy.
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Testo's Pizza is where the old Three Corners was. That's what I was referring to. I don't think Testo's on Madison Ave(which you are referring to) even served pizza, did they?
 
Rocktheworld said:
I mean any area with enough Italians is gonna have pizza. And that’s pretty much what you see along that belt, probably the highest concentration of Italians
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I wouldn't say it's absolute. Buffalo has a huge Italian population. But the pizza they make is poots (to use an Italian term). Heck, the most well known pizza maker up here (La Nova) is "connected." Their pizza is... forgettable and I don't mean fagehttaboutit.

Only one place makes decent pizza up here (Jay's Artisan), and they are Polish, I believe.
 
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Frank Pepe’s in Warwick is pretty good pepband!

All kidding aside I’m not going to look back but I think I may have mentioned Uncle Tony’s in Warwick. It’s a chain but I buy for one my branches there on occasion and they choose UT’s. It’s a little thick but tasty. Sauce is solid, crust is as well and no one cooks those little curled pepperonis to perfection any better than them. Also Pasquale's at the South County Commons in Naragansett is a nice pie for the area.
 
mauconnfan said:
Frank Pepe’s in Warwick is pretty good pepband!

All kidding aside I’m not going to look back but I think I may have mentioned Uncle Tony’s in Warwick. It’s a chain but I buy for one my branches there on occasion and they choose UT’s. It’s a little thick but tasty. Sauce is solid, crust is as well and no one cooks those little curled pepperonis to perfection any better than them. Also Pasquale's at the South County Commons in Naragansett is a nice pie for the area.
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Ever have Dave Marketplace flatbread pizza on the Warwick/ East Greenwich line? Not bad
 
Went to Fuoco a couple hours ago. It was slammed. I ordered a large cheese and ate it on the hood of my car. The owner was going to his pickup truck and came over and talked to me. Super nice guy, I asked if he grew up making pizzas at one of the New Haven joints and he said no. He made pizzas his whole life but he learned making pan pizzas. I told him he's going to need a bigger place and he should open in Chicago. He said he isn't changing anything. The pizza is excellent and he's a great dude.
 
Went to Sallys last w/e for take-out at noon. Driving thru on I-95 on way back to NJ, so only way to order take-out is o/l. - no phone ordering, and 1+ hour wait if in person. So managed to get cellphone to connect. Ordered, but received conflicting advice on whether it was successful.

Arrived to find they had no idea about me. "We have continuing issues w o/l order"! So I had to wait 1.5 hrs! Drove around Yale, etc. When I got the pizza, it tasted like cheep tomato paste. Ug.

Going to MOdern (or Pepe) from now on.
 
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sledog said:
Went to Sallys last w/e for take-out at noon. Driving thru on I-95 on way back to NJ, so only way to order take-out is o/l. - no phone ordering, and 1+ hour wait if in person. So managed to get cellphone to connect. Ordered, but received conflicting advice on whether it was successful.

Arrived to find they had no idea about me. "We have continuing issues w o/l order"! So I had to wait 1.5 hrs! Drove around Yale, etc. When I got the pizza, it tasted like cheep tomato paste. Ug.

Going to MOdern (or Pepe) from now on.
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I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.
 
dvegas said:
I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.
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You are correct. I have heard from multiple people in the industry that Sally's uses 7/11 ground tomatoes.

Stanislaus 7/11 ground tomatoes, Tomato Magic ground tomatoes, and Alta Cucina whole plum tomatoes are very common in pizza places. I use the 7/11 and Alta Cucina regularly at home.
 
mussels said:
Bedia and Pizzata also make a good pie.
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i had pizzata delivered and prefer it room temp, not impressed. my scale is room temperature

new haven never disappointed @ any temp
 
dvegas said:
I was seeing a client in Stamford this past Tuesday in a building next to Sally's. The Sysco truck was unloading their delivery, mostly "7/11" brand canned crushed tomatoes. At least we know Pepes sources from Italy.
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I have zero issue with Stanislaus 7/11. I’m more concerned about the finished product. I’ve made it known here that the Stamford Sally’s has a QC issue. A great pie one day. A mediocre pie another day. My expectations have been tempered re the Stamford Pepe’s opening this fall. If I want apizza, I’d rather just drive to Roseland or Modern than buy what is largely a knockoff locally. I’ve mostly returned to local bar pie or NY style local institutions after the novelty of having Sally’s has worn off.
 
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