OT: - Best Pizza in CT | Page 293 | The Boneyard

OT: Best Pizza in CT

This year I have an order in with Sally’s for out-of-state delivery.
 
Went to Hartford Pizza Garden before yesterday's game and it was again truly outstanding (also the beef and chicken philly cheese grinders, too). This is the eggplant and ricotta pie...

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Been outta the CT area for way too long - but RIP Willimantic and Gumby's pizza.
 
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I can't believe what some put on their "pizza". The true measure of a pizza is the iconic Marinara or Neapolitan Pizza that originated from Naples (No, not the place in Florida) and not New Haven. It's a pizza that is prepared in a wood or coal burning stone oven that has a thin crust that is slightly charred (not burnt) on the edges with a simple topping of San Marzano tomatoes, mozzarella, fresh Basel, salt and olive oil and that's it. Leave the pineapple chunks, sliced chicken, sautéed spinach and whatever else on your sub sandwich or grinder but not your pizza. All the rest with the fancy schmancy ingredients makes it something but it sure is not a real pizza.
 
Had Pepe’s in Watertown delivered a few nights ago. Just like I said/hoped earlier ITT, it was probably a 7/10 for Pepe’s, which instantly makes it a 9/10 and top 10 overall for Boston. My Modern acolyte of a wife was not disappointed. Actually reminded me a lot of Pepe NH in that it struck me as having a little thicker cheese layer than their peers. It’ll never catch the original, but man it’s great to have anything close to real Apizza here. Thinking about trying Sally’s in Woburn vs. waiting for them to open a location in seaport as has been rumored, but man having a solid Pepe’s a couple miles away is so clutch
 
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Went with the family to Christo’s (old Louie’s Pizza) in Wallingford last weekend. It was my first visit and pie there at this location. Very good pizza (we had 7 people various pies from Tomato, pepperoni and White) not quite New Havens best but next level close. Solid crust, burnt perfectly and the small burnt curled pepperonis were excellent.
 
I found Sally’s in Woburn to be good. Maybe a little bit closer to the original than Pepe’s in Chestnut Hill in my opinion. Sally’s in the Seaport will be a good edition when it opens. Agreed both leap to the top of the Boston pizza rankings.
 
There is a place on Rt 5 in North Haven called The Bar. Just had a great sausage and mushroom pizza. Not sure if they are an offshoot of Bar in New Haven
 
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WiseWillie said:
I can't believe what some put on their "pizza". The true measure of a pizza is the iconic Marinara or Neapolitan Pizza that originated from Naples (No, not the place in Florida) and not New Haven. It's a pizza that is prepared in a wood or coal burning stone oven that has a thin crust that is slightly charred (not burnt) on the edges with a simple topping of San Marzano tomatoes, mozzarella, fresh Basel, salt and olive oil and that's it. Leave the pineapple chunks, sliced chicken, sautéed spinach and whatever else on your sub sandwich or grinder but not your pizza. All the rest with the fancy schmancy ingredients makes it something but it sure is not a real pizza.
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Real pizza in Naples is more than just Margherita
 

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My friend wanted to do a blind CT Pizza contest for his 30th. We had 11 cheese pies from our favorites spots (mostly Central CT) and voted on best crust, best cheese and sauce, and best overall.

Of the top of my head we had Modern (my contribution), Mondo’s, Illianos, Little Rendevous, Michael Angelos, Luna’s, a couple Greek pies, and a couple from places I don’t remember.

Michael Angelos won best overall and best cheese and sauce which shocked a bunch of us. Modern was second. Fun experiment!
 
Going into NYC late Friday and want to get pizza. Anyone have a favorite in Midtown?
 
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