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

OT: Best Pizza in CT

karstenkibbe

karstenkibbe

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ColchVEGAS said:
Was just about to say this. I had just a cheese and it was very nicely charred and crisp throughout. I am wondering if the mushrooms and onions releasing some of their liquid had anything to do with it.
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Don’t think that was the case. Mushrooms appeared to be pre-sautéed, which I always appreciate. Couple at the next table was ambitious with a loaded veg and another pie with multiple toppings. I watched them pick up slices. Their pies appeared to have zero flop. Undercarriage on ours was nicely spotted. I didn’t ask for a medium or light bake. I’d definitely give it another try, but the pie was similar to my Sally’s Stamford experiences. Good, not great.

A5AE829F-3475-4C44-BEB5-215F9D7FDE0A.jpeg
 
dvegas

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
 
Ratso

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storrsroars said:
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.
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i don’t get how the fancy ovens get to coney island.
 
Hans Sprungfeld

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

 
storrsroars

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Hans Sprungfeld said:
Dom can't be bothered to protest involvements like this these days.

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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.
 
BigErnMcCracken

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storrsroars said:
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 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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BigErnMcCracken said:
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?
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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.
 
BigErnMcCracken

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

Gorilla Pies | Best Pizza in Valley Village | Chef Ben Osher

GORILLA PIES are the dough babies born from the mind of Chef Benjamin Osher. We’re a Pittsburgh-style pizzeria with a California soul.
gorillapies.com gorillapies.com

Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
 
husky429

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

Gorilla Pies | Best Pizza in Valley Village | Chef Ben Osher

GORILLA PIES are the dough babies born from the mind of Chef Benjamin Osher. We’re a Pittsburgh-style pizzeria with a California soul.
gorillapies.com gorillapies.com

Edit: Upon further inspection, maybe it's the mozzarella/provolone blend.
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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.
 
DarthGrumpy

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superjohn said:
Weird, that wasn't my experience at all. Zero flop.
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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.
 
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DarthGrumpy said:
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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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?
 
John

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karstenkibbe said:
Stopped at Fuoco after taking my daughter and her friend to Lake Compounce today. The girls wanted half onion/half mushroom, and I was relieved to see they weren’t heavy handed with the toppings. It was a solid pie, but it had major flop for a pie that wasn’t boxed. Wasn’t as tight in the middle. A bit soupy. Edges were nice. Cheese was flavorful. Sauce had zero flavor. A pinch of salt would have gone a long way to season that sauce.

View attachment 90276
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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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