OT: Best Pizza in CT

[ClifSpliffy]

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.

 

[huskymedic]

 

[sledog]

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!!

 

[CONN78SEJ]

Stay tuned, Frank Pepe’s next opening will be in Nome, Alaska.

 

[Mazhude]

And Sally's coming to Alexandria VA this spring as well...

 

[ClifSpliffy]

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!

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.

 

[nashusky109]

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.

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

 

[coachn]

Willington Pizza!

 

[dvegas]

Red Sox player Matt Barnes spotted at Sally’s Apizza in Stamford

Kostek, a high school student from Westport, met Boston Red Sox player Matt Barnes at the...

www.stamfordadvocate.com

Alternate access 12ft |

 

[ClifSpliffy]

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

'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.

 

[FfldCntyFan]

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.

 

[Ratso]

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.

 

[FfldCntyFan]

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.

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.

 

[Huskybass]

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.

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.

 

[Mr. Wonderful]

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.

I've thought this for a long time but never put it into words like you did here.

 

[HuskyHawk]

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.

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).

 

[Duncan Idaho]

Portnoy claimed New Haven and surrounding area the pizza capitol of the U.S.

 

[HooperScooper]

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.

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.

 

[Ewekon]

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.

And the truth shall set you free....

 

[karstenkibbe]

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…

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

 

[huskymedic]

Pony up boys... Grand Apizza for sale: 111 Grand Avenue - New Haven, CT 06513 - MLS #170469122 | Alicia Mahon

"111 Grand Avenue is an iconic Apizza restaurant and one of the 1st to serve New Haven Style Apizza. Grand Apizza has been serving the community for New Haven since 1955. This long standing business as been extremely lucrative over the years. The stand alone building has recently been completely remodeled which makes for a seamless transition to new owners. New roof, flooring, bathrooms, windows paved driveway with 25+ parking spots is perfect to keep up with busy nights. ++ Selling willing to hold financing ++ Please note that the business and building are being sold as a package."

 

[HooperScooper]

Pony up boys... Grand Apizza for sale: 111 Grand Avenue - New Haven, CT 06513 - MLS #170469122 | Alicia Mahon

"Grand Apizza has been serving the community of New Haven since 1955. This long standing business as been extremely lucrative over the years. The stand alone building has recently been completely updated. New flooring in the dining room, 2 updated bathrooms, exterior recently painted with new windows and the parking lot has just been paved. There is additional dry storage space(325 sq/ft) in the basement that is perfect to prepping for the busy nights. Looking to own a piece of history? This is it!

++ Selling willing to hold financing ++ Please note that the business and building are being sold as a package."

Didn't @Deepster at one point want us to buy a pizza place? Start the GoFundMe.

 

[Deepster]

Didn't @Deepster at one point want us to buy a pizza place? Start the GoFundMe.

Someone forwarded me an opportunity to get in on a slice shop in the Times Square area. I thought it would be a fun Yard experiment. It clearly never went anywhere. I had no vested interest in it outside of this thread.

 

[Slipperman]

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.

which idiot in Boston? there's a lot of them. leading the way are Tony Mazarotti and Dan Shaughnessy.

 

[BigErnMcCracken]

which idiot in Boston? there's a lot of them. leading the way are Tony Mazarotti and Dan Shaughnessy the Curly-Haired Boyfriend.

Sorry, had to fix it for you. You left out the greatest nickname in sports.