OT: - Best Pizza in CT | Page 297 | The Boneyard

OT: Best Pizza in CT

Dove

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Cheers!! At 12% now drinkin' Timber Ales.
 

dvegas

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Emmy Squared out of Brooklyn is soft opening this weekend in Westport, Bedford Square (the old YMCA at the intersection of Post Road East, Main Street & Church Lane). Its supposed to be famous for Detroit style and their burger, but at a $30 price point I'm a healthy sceptic, although I'm sure the scenesters in Whiteport will be all in
 
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What's he going to do, order a bunch of pizzas and reheat 'em?

Surprised old man Santillo and Dom DiFara agreed to be part of this.
i don’t get how the fancy ovens get to coney island.
 
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What's he going to do, order a bunch of pizzas and reheat 'em?

Surprised old man Santillo and Dom DiFara agreed to be part of this.
Dom can't be bothered to protest involvements like this these days.

 

storrsroars

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Dom can't be bothered to protest involvements like this these days.


I do recall that now that you mention it.

Wouldn't surprise me if in his will he requested to be made into sausage so he'd still be involved in making pies.
 
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I do recall that now that you mention it.

Wouldn't surprise me if in his will he requested to be made into sausage so he'd still be involved in making pies.

I was reading an article about the best new pizza places in LA recently and there is a place purporting to sell "Pittsburgh-style pizza." How would you describe it?
 

storrsroars

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I was reading an article about the best new pizza places in LA recently and there is a place purporting to sell "Pittsburgh-style pizza." How would you describe it?
Ick. The typical Pittsburgh pizza is a provoline/mozz blend atop a sweet sauce and a usually undercooked medium thick crust, no char. Cheese is the thing here, sauce is second, and few places make a decent crust. It's not good.

I'm wondering if they mean "Ohio Valley Style" which is that ludicrous Grandma-style pie which is baked with just sauce and maybe some parm/romano mixed in, then cold toppings are added, supposedly to melt into the pizza. IMO, it's an abomination, but it's got a number of places offering the thing out in the Pittsburgh/Youngstown/Stubenville triangle.

Or maybe they put french fries on top.
 
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Ick. The typical Pittsburgh pizza is a provoline/mozz blend atop a sweet sauce and a usually undercooked medium thick crust, no char. Cheese is the thing here, sauce is second, and few places make a decent crust. It's not good.

I'm wondering if they mean "Ohio Valley Style" which is that ludicrous Grandma-style pie which is baked with just sauce and maybe some parm/romano mixed in, then cold toppings are added, supposedly to melt into the pizza. IMO, it's an abomination, but it's got a number of places offering the thing out in the Pittsburgh/Youngstown/Stubenville triangle.

Or maybe they put french fries on top.

Yeah I don't know what this place is going for then because it seems like none of those things.


Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
 
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My relatives in NC just argued over whether Publix or Pizza Hut has the best pizza in town. They consider Little Ceasar's edible. I nearly vomitted.
 

storrsroars

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Yeah I don't know what this place is going for then because it seems like none of those things.


Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
Looking at the photos (and the cheese seems yellow?) those look nothing like anything served around here that's not a brick oven. Mozz/provolone blend is all over the Rust Belt/Midwest, not just Pittsburgh. The chef isn't even from here. No idea why they'd market their pizzas like that.

I know it's LA, but $19 for a meatball sub? Sheesh.
 
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Weird, that wasn't my experience at all. Zero flop.

Same, went there for the first time a few weeks ago and it was really good. Just surprised that they picked that location with Rossini's being so close by.
 
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Same, went there for the first time a few weeks ago and it was really good. Just surprised that they picked that location with Rossini's being so close by.
Rossini’s is terrific. I always order extra sauce. Their sauce might be the best I’ve had. It would be interesting for folks to comment on best toppings, best crust, best sauce, etc. Imagine if you can mix and match the best of all of those?
 
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I think they make a good pie, but the hype is very much overrated. I'm not even sure they're the best pie in Cheshire, never mind in the State.
 

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