OT: Best Pizza in CT

[Duncan Idaho]

@RedStickHusky @AD DB Burner

Zupps frozen varieties at Big Y in town. Aisle freezer near the other frozen pie freezer cases.

 

[SwingDog]

@RedStickHusky @AD DB Burner

Zupps frozen varieties at Big Y in town. Aisle freezer near the other frozen pie freezer cases.

I saw those but they are so expensive for such a small pie. If I know they are worth it I might pull the trigger.

 

[jpeakin]

I saw those but they are so expensive for such a small pie. If I know they are worth it I might pull the trigger.

They are absolutely worth it. And with the prices of apizza that places are charging now, its really not that expensive at all

 

[huskyjawz]

Pepe's Fairfield now cuts their large pies in triangular slices. I'm guessing that they do it on all sizes, but can only confirm the large. Do they do this in New Haven too?

Their whole branding is based on tradition; I just don't understand why they would mess with the pizza. Very upsetting to me who's been going to Pepe's my whole life. They said that you could still request to be cut the old way.

They also now put the pepperoni on the top of the cheese and don't layer it under, within and over the cheese like they used to. I've been told that you can also request them to prepare it the traditional way.

 

[Tyler2Rings]

Pepe's Fairfield now cuts their large pies in triangular slices. I'm guessing that they do it on all sizes, but can only confirm the large. Do they do this in New Haven too?

Their whole branding is based on tradition; I just don't understand why they would mess with the pizza. Very upsetting to me who's been going to Pepe's my whole life. They said that you could still request to be cut the old way.

They also now put the pepperoni on the top of the cheese and don't layer it under, within and over the cheese like they used to. I've been told that you can also request them to prepare it the traditional way.

Yep, they've been doing the same in Elmwood for a while now. I also have to order the piz well done to avoid greasy/soupy ness and reach acceptable char.

It's still better than anything in my vicinity. Though I'll choose Harrys if I'm in that part of town

 

[Connecticut13]

Pepe's Fairfield now cuts their large pies in triangular slices. I'm guessing that they do it on all sizes, but can only confirm the large. Do they do this in New Haven too?

Their whole branding is based on tradition; I just don't understand why they would mess with the pizza. Very upsetting to me who's been going to Pepe's my whole life. They said that you could still request to be cut the old way.

They also now put the pepperoni on the top of the cheese and don't layer it under, within and over the cheese like they used to. I've been told that you can also request them to prepare it the traditional way.

Went this weekend actually. Underwhelming in all respects. It's fine, but nothing more. I grew up going to the original in NH -- Fairfield doesn't hold a candle to the original.

 

[OceanDoggie]

Not in my Top 10, but honorable mention to "CoalHouse" in Stamford for good pizza, very good beer selection and chilled out atmosphere.

 

[HooperScooper]

Paul Giamatti reaffirmed his loyalty to New Haven-style pizza on "Jimmy Kimmel Live!" Tuesday night.

In his interview with the late-night talk show host, the award-winning actor and Yale University alumnusdiscussed how growing up in the Elm City made him a dedicated fan of apizza, the dish that has given the city its reputation as the "pizza capital of America" — at least according to Gov. Ned Lamont.

"I literally have never had better pizza. I'm a snob about it. I've gone to Italy and been like, 'No, this isn't good,'" he told Kimmel, generating a laugh from the audience.

'I literally have never had better pizza': Paul Giamatti praises New Haven apizza (again), this time on 'Jimmy Kimmel Live!'

Oscar nominee and Yale alumnus Paul Giamatti praised New Haven pizza, especially Frank Pepe Pizzeria, in his interview with Jimmy Kimmel on Tuesday.

www.nhregister.com

Alternate access:

'I literally have never had better pizza': Paul Giamatti praises New Haven apizza (again), this time on 'Jimmy Kimmel Live!'​

 

[karstenkibbe]

Not in my Top 10, but honorable mention to "CoalHouse" in Stamford for good pizza, very good beer selection and chilled out atmosphere.

Your description of Coalhouse is spot on. It’s “good” and that’s it. Not memorable but gets the job done. It’s not NY style, not apizza and not bar pie - although the Colony-inspired “Stinger” hot oil pie is tasty. The back-room bar is great, but they have really curtailed the craft beer options in the last few years as foot traffic has decreased.

Once Frank Pepe opens this spring across the street, Coalhouse is going to face an uphill climb to bring in customers.

 

[dvegas]

I was very excited this morning, working in Greenwich, was at Grigg Street pizza at 11:55 am for lunch. Closed. No sign on the door, no explanation on their web site, FB or IG. Luckily, I'm back working Greenwich next week.

There was a big silver lining in that cloud, I got a tidbit wedge with fried onions and steak sauce at Greenwich Prime Meats instead. Must have been an lb. of steak on the sandwich, it had been a bit skimpy the last couple of times I had it. Will definitely require an extra set or two at the at the gym tonight!

 

[jpeakin]

I was very excited this morning, working in Greenwich, was at Grigg Street pizza at 11:55 am for lunch. Closed. No sign on the door, no explanation on their web site, FB or IG. Luckily, I'm back working Greenwich next week.

There was a big silver lining in that cloud, I got a tidbit wedge with fried onions and steak sauce at Greenwich Prime Meats instead. Must have been an lb. of steak on the sandwich, it had been a bit skimpy the last couple of times I had it. Will definitely require an extra set or two at the at the gym tonight!

View attachment 96769

Please tell me that wedge is garlic bread and you got some gorgonzola salad.
Have yet to make it to Grigg Street, it's high on my list. Hope it's just a fluke that it was closed!

 

[dvegas]

Please tell me that wedge is garlic bread and you got some gorgonzola salad.
Have yet to make it to Grigg Street, it's high on my list. Hope it's just a fluke that it was closed!

Sandwich has Maneros fried onions & steak sauce on it (and its filet mignon), would be too much on garlic bread. A loaf and a salad were procured as well, and will accompany dinner tomorrow night most likely with a large, strong cocktail (or two) in a shaker glass for a the complete experience!!! All I need is valet parking, Smitty & the singing waiters

 

[Dove]

I will repeat my attraction to East Haven's downtown pizzeria, Minervini's. The crust is crackish to me.

 

[Rocktheworld]

I was up at Mount Snow last weekend and there is a brewery in Wilmington Valley Craft Ales. Head brewer is from CT and makes specifically Apizza per the menu. Got a pepperoni/onion/jalapeño/ricotta pie and it was very solid. If you ever ski mount snow this place is worth a try

 

[aceboon]

Had Crust Issues in Norwalk tonight, definitely one of the more unique tasting pizzas I've had as the crust tastes like and has the texture of focaccia bread. Very good tho and they will be added to the rotation

 

[DennieEddy]

First & Last!!

Hartford

 

[Malamute]

There’s a new place in downtown Willimantic called Trigo. Only been once so far but the pizza was exceptional. Wood fired ovens, thin crust and some interesting pies.

Went to Trigo before the Nova game. First visit but not last. Pie was exceptional. Locally sourced ingredients cooked to perfection. 8.4

 

[Rocktheworld]

Went to Trigo before the Nova game. First visit but not last. Pie was exceptional. Locally sourced ingredients cooked to perfection. 8.4

Okay so an exceptional, perfectly-cookie pie with local ingredients only scores an 8.4 for you?

Cmon Portnoy

 

[Waquoit]

Had Crust Issues in Norwalk tonight...

Never had Crust Issues, only issues with the crust. On occaision.

 

[Malamute]

Okay so an exceptional, perfectly-cookie pie with local ingredients only scores an 8.4 for you?

Cmon Portnoy

Ok, upon appeal 8.6. A bit more roni, 8.8!

 

[dvegas]

Never had Crust Issues, only issues with the crust. On occaision.

More like 99 Problems

 

[huskymedic]

The few old school apizza standbys mentioned in the article just reiterate the depth of the area:



Assisted access <<

 

[JungleLobo]

I quite enjoy the pizza boats

 

[upstater]

I started making pizza in my over at home about a year ago. I figured out how to make New Haven thin style crust, but could never get the sauce right. I deliberately avoided using sugar in my sauce all year because the pizza here in Buffalo, with the exception of 2 places, is heavy on sugar. It's really sickly sweet, which is why I don't eat it. I make about 4 trips to New Haven each year, we were there just last week, I went into Sally's and noticed for the first time that there's a pretty mild amount of sugar in the sauce. So, I made pizza last night and added a little bit of sugar. And there it was, I finally replicated a New Haven pizza.

Also made a sliced potato, onion, pecorino, mozz, pizza with red pepper flakes, lemon and oilve oil to finish it.

 

[CONN78SEJ]

The few old school apizza standbys mentioned in the article just reiterate the depth of the area:



Assisted access <<

Looks like a pan pizza, I’ll pass.