OT: Best Pizza in CT

[Deepster]

Does anyone like those Greek pizza middle slices?

Nope.

 

[August_West]

Does anyone like those Greek pizza middle slices?

I do. Seriously.

 

[Kolumbo]

Does anyone like those Greek pizza middle slices?

When I'm stuffed and I can't eat anymore I figure I'll cut a middle slice in half because it is so darn good and I can't stop and it doesn't have the crust. Then about 10 seconds later I finish the 2nd half. So good.

 

[Chin Diesel]

Does anyone like those Greek pizza middle slices?

I do. Seriously.

+1.

 

[TRest]

Does anyone like those Greek pizza middle slices?

The lack of a handle is troubling.

 

[Kolumbo]

The lack of a handle is troubling.

Some find the handle distracting, like tinsel. I will admit a center cut does lend itself to committing the 5-minute major of pizza eating: the fork. pizza and snickers bars.

 

[karstenkibbe]

I can read you did not describe a Utica pie

There is NO CHESSE BETWEEN THE DOUGH AND THE SAIUCE - why dont people post something they know something about.

man be accurate seriously - how do i know about Utica pie a friends family owns the best known place for pie in Utica - besides spending a lot of time there still

Get it right man

Oh I’ve got it right. But keep telling me your version if it makes your happy.

 

[I Bleed Blue]

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.

 

[HCCForever]

Does anyone like those Greek pizza middle slices?

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.

 

[Deepster]

Oh I’ve got it right. But keep telling me your version if it makes your happy.

View attachment 87989

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.

 

[Deepster]

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.

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.

 

[Rocktheworld]

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.

Room temperature pizza with tool temp sauce on top?

That just does not sound appetizing at all.

 

[August_West]

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.

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.

 

[Mazhude]

'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..."

 

[storrsroars]

When I think of Utica, only one thing comes to mind, and it isn't pizza.

 

[superjohn]

Room temperature pizza with tool temp sauce on top?

That just does not sound appetizing at all.

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.

 

[huskymedic]

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.

As does Rhode Island: Explaining the Rhode Island pizza strip: What is it and why does it exist?

 

[karstenkibbe]

'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..."

“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.”

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

 

[Husky25]

Nope 95% of greek places cut squares on a large

Here perhaps. Not in Massachusetts.

 

[HCCForever]

As does Rhode Island: Explaining the Rhode Island pizza strip: What is it and why does it exist?

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.

 

[Rocktheworld]

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.

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?

 

[Rocktheworld]

RIP to a UConn staple.

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?

 

[superjohn]

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?

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.

 

[Rocktheworld]

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.

Gotcha I was confused and just thought “tomato pies” was a kind of catch-all for pizzas with sauce on the top

 

[superjohn]

Gotcha I was confused and just thought “tomato pies” was a kind of catch-all for pizzas with sauce on the top

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.