The few old school apizza standbys mentioned in the article just reiterate the depth of the area:
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Looks like a pan pizza, I’ll pass.
The few old school apizza standbys mentioned in the article just reiterate the depth of the area:
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Well… “Three Brothers will serve Greek-style pizza using dough and fresh ingredients that are made from scratch, according to Kangal”Looks like a pan pizza, I’ll pass.
Oh, maybe I’ll try it when I’m up that way.Well… “Three Brothers will serve Greek-style pizza using dough and fresh ingredients that are made from scratch, according to Kangal”
Hell yes. Fake it til you make it. The 'joy of cooking' is appreciating (learning from) your mistakes.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.
I love cooking, grilling, and smoking. I find it mostly relaxing and cathartic, but I don't know how much I would like doing it for hours on end, everyday, for other people of varying standards ranging into the impossible.Hell yes. Fake it til you make it. The 'joy of cooking' is appreciating (learning from) your mistakes.
Honestly, if I could go back in time, besides being a carpenter, I'd be a chef. To hell with IT.
I find the "new" Pepe's locations in CT are hit or miss. Elmwood is blahh, Mohegan is solid, especially that same white clam pie.I tried Pepe’s in Delray Beach FL. The white clam pie was just as good as the ones in CT. I received $10 credit using their app for first time so small pie and peroni beer was $15 before tip
It was great day until transmission issues on. I95 but still worth the drive, View attachment 97917 View attachment 97918
Pepe’s in Danbury is hit or miss. I’ve had pizza’s there that were meh and other times pizzas that were just like New Haven. It depends on who the bakers are.I find the "new" Pepe's locations in CT are hit or miss. Elmwood is blahh, Mohegan is solid, especially that same white clam pie.
I’m always satisfied with the white clam pie in CT. I usually go to Mohegan or Manchester. I’ve been to Waterbury but had something different with the wife. I have been to Elmwood but that was over 10 years ago but the fresh tomato pie was good.I find the "new" Pepe's locations in CT are hit or miss. Elmwood is blahh, Mohegan is solid, especially that same white clam pie.
Im not a big Greek style guy, but Post Corner Pizza in Darien has a solid broccoli Greek pie. Hope Street Pizza in Stamford solid as well.Once or twice a year I'm really in the mood for Greek style pizza. Any favorites?
Yorkside Pizza in New Haven (next to Toads)Once or twice a year I'm really in the mood for Greek style pizza. Any favorites?
Elm Hill if you're in Newington/NB/Berlin areaOnce or twice a year I'm really in the mood for Greek style pizza. Any favorites?
Jordan’s pizza in Norwalk used to be great. Haven’t been in years though.Once or twice a year I'm really in the mood for Greek style pizza. Any favorites?
Does anyone know the story of why the Sally's in Wethersfield is taking so long to open? I think their sign has been on the building for about a year. That's a long time to pay rent with no revenue.