OT: - Best Pizza in CT | Page 330 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
tdrink said:
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.
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Went to Trigo before the Nova game. First visit but not last. Pie was exceptional. Locally sourced ingredients cooked to perfection. 8.4
 

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Malamute said:
Went to Trigo before the Nova game. First visit but not last. Pie was exceptional. Locally sourced ingredients cooked to perfection. 8.4
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Okay so an exceptional, perfectly-cookie pie with local ingredients only scores an 8.4 for you?

Cmon Portnoy
 
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 said:
Looks like a pan pizza, I’ll pass.
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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”
 
huskymedic said:
Well… “Three Brothers will serve Greek-style pizza using dough and fresh ingredients that are made from scratch, according to Kangal”
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Oh, maybe I’ll try it when I’m up that way.
 
upstater said:
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.
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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.
 
EnochRoot said:
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.
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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.
 
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,
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HCCForever said:
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 97917View attachment 97918
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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.
 
alexd said:
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.
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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.
 
alexd said:
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.
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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.
 
Went to Modern on Friday. Was the first time in about a decade, and it's still excellent.

Stopped by Sally's in Stamford this afternoon on the way back to NYC. First time at that location, and it was fine. Not as good as the original spot (the only Sally's I've been to) but a good to very good representation of proper New Haven-style apizza.

I'm sure it'll get better as the oven gets more seasoned.
 
Had a mustard pizza on Good Friday... I'm having trouble trying to rationalize why someone had the notion to put spicy mustard into the dough...it shouldn't work, but surprisingly it didn't suck. Still not as good as Sally's anchovy pizza, which is my favorite.
 
HuskyHawk said:
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How in the hell is San Diego in the top 5 lmaooo

Tribute in North Park is one of the best places in the country but that alone doesn’t put SD top 5. I spent all 7 of my years there looking for pizza that stacks up, and there are only a few
 
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