OT: Best Pizza in CT

[jleves]

Someone needs to go through this thread and compile the results with charts and tables and things. If anyone takes that on, please post the results in a new thread cause there's no way anyone would find it in this hot mess.

 

[August_West]

Someone needs to go through this thread and compile the results with charts and tables and things. If anyone takes that on, please post the results in a new thread cause there's no way anyone would find it in this hot mess.

Did anyone mention Bufalina?

 

[Waquoit]

Some of the more hallowed New Haven pizza spots are, in my personal estimation, trash.

Shocked, shocked!

 

[David 76]

Did anyone mention Bufalina?

Several times. Fantastic artisan pizza.

 

[dbmill]

Luxury. When I was there we had Pesaro's. The crust was akin to a moist Sham-wow and the toppings had the look and taste of minced pencil eraser.

Ah yes, I certainly remember Pesaro's. Bad, bad, pizza, but their one saving grace was that they delivered to the dorms. I used to joke that they could slide it under the door and it wouldn't affect the taste or the look. I think they went out of business in the early to mid 80's.

 

[David 76]

http://www.niaf.org/culture/statistics/states-with-the-highest-population -of-italian-americans/

NY & NJ have over a million Italian-Americans and a pretty high percentage.
CT has over 634,000 of us, but at a higher percentage (18.6%)
RI has less than 200,000 Italian-Americans but it is 19% of their population.

Big Ern is right. RI's percentage is 0.4% higher than CT's even with less than 1/3 of the Italian-Americans of CT.
But big Ern seems to not have a clue as to what great pizza tastes like. Every poll, rating, book on pizza puts Wooster Street at or near the top.

 

[Sky ball]

http://www.niaf.org/culture/statistics/states-with-the-highest-population -of-italian-americans/

NY & NJ have over a million Italian-Americans and a pretty high percentage.
CT has over 634,000 of us, but at a higher percentage (18.6%)
RI has less than 200,000 Italian-Americans but it is 19% of their population.

Big Ern is right. RI's percentage is 0.4% higher than CT's even with less than 1/3 of the Italian-Americans of CT.
But big Ern seems to not have a clue as to what great pizza tastes like. Every poll, rating, book on pizza puts Wooster Street at or near the top.

I have never been to the NH pizza places but when a Clam Pizza is named the best pizza I say who eats clam pizzas? It may be good but to compare it to pizza statewide? Geez..who has the best pepperoni pizza? Who makes the best bread less clam pizza with a little milk and potato added? hehe

 

[mauconnfan]

I have never been to the NH pizza places but when a Clam Pizza is named the best pizza I say who eats clam pizzas? It may be good but to compare it to pizza statewide? Geez..who has the best pepperoni pizza? Who makes the best bread less clam pizza

I agree just give me mozzy, or pepperoni, or a combo of those with shrooms.......clams?

 

[David 76]

I have never been to the NH pizza places but when a Clam Pizza is named the best pizza I say who eats clam pizzas? It may be good but to compare it to pizza statewide? Geez..who has the best pepperoni pizza? Who makes the best bread less clam pizza with a little milk and potato added? hehe

Had some white clam last night. Along with a pepperoni and a plain (with mozz.). Deliciouso!. Clam is an authentic variety going back many decades if not centuries, unlike the California or artisan pies, but it is certainly not what NH pizza is limited to. I grew up in the area and was shocked to learn the garbage the rest of you were eating when I went to UCONN and later moved to Fl..

 

[gtcam]

Had some white clam last night. Along with a pepperoni and a plain (with mozz.). Deliciouso!. Clam is an authentic variety going back many decades if not centuries, unlike the California or artisan pies, but it is certainly not what NH pizza is limited to. I grew up in the area and was shocked to learn the garbage the rest of you were eating when I went to UCONN and later moved to Fl..

one man's garbage is another's treasure (filet)

 

[TRest]

http://www.niaf.org/culture/statistics/states-with-the-highest-population -of-italian-americans/

NY & NJ have over a million Italian-Americans and a pretty high percentage.
CT has over 634,000 of us, but at a higher percentage (18.6%)
RI has less than 200,000 Italian-Americans but it is 19% of their population.

Big Ern is right. RI's percentage is 0.4% higher than CT's even with less than 1/3 of the Italian-Americans of CT.
But big Ern seems to not have a clue as to what great pizza tastes like. Every poll, rating, book on pizza puts Wooster Street at or near the top.

Correct, but a much higher amount of RI Italian-Americans are incarcerated, so should not be included.

 

[8893]

Rhode Island is, in fact, the most Italian state in the country by percentage.

As far as their pizza goes, it's like anything else, you gotta know where to look and it's a matter of taste. Some of the more hallowed New Haven pizza spots are, in my personal estimation, trash.

I'm curious which of the more hallowed New Haven pizza spots are, in your personal estimation, trash.

I love Rhode Island for its shoreline, clam chowder and absolute lack of pretense. But there is a reason for the lack of pretense: a corresponding lack of culture and sophistication. These are people who pride themselves on clam fritters--yes, farking clams in a donut. And its "pizza" is the only form lower on the pizza food chain than Greek pizza. Cold, sugary dough on a baking sheet with corn syrup-based red sauce on top. If you're lucky, there's a piece of wax paper hovering over the top to keep the flies off of it.

 

[David 76]

one man's garbage is another's treasure (filet)

Yes and everyone gets a trophy. But I have noticed that the rest of you eat far better pizza now than you did a few decades ago. The arc of pizza history bends toward New Haven-like pizza. It is an absolute, not relativeism.

 

[CTBasketball]

Yes and everyone gets a trophy. But I have noticed that the rest of you eat far better pizza now than you did a few decades ago. The arc of pizza history bends toward New Haven-like pizza. It is an absolute, not relativeism.

This is like when New Yorker's say their pizza is the best. 99% of it is absolute trash, floppy and greasy and bigger than your legs. Pizza is an art, not some creation a bunch of street vendors and mock-off restaurants sell.

 

[8893]

Saw the Lyle Lovett/John Hiatt acoustic show last night at the recently renovated and reopened College Street Music Hall (nee The Palace, in New Haven). Pizza was a major theme/running joke throughout. They came out with a large Pepe's box and one other (could have been Sally's--it was generic) and Lyle introduced Hiatt, whom he announced was "playing for Team Pepe's." He then explained that they each shared the same manager at one point, who had turned them on to and schooled them in New Haven pizza.

Hiatt praised the Pepe's white clam pie he had before the show, and Lyle in particular was very well-versed in the competition. He acknowledged Sally's and Modern but said they've never felt the need to stray from Pepe's.

They kept the pizza boxes front and center as props and made frequent reference to New Haven pizza. Hiatt later referenced Pepe's as the favorite again, and the crowd overwhelmingly responded with cries of "Modern," much to his surprise. He looked at Lyle like WTF? and said "Are you hearing this?" Lyle explained that Modern is well-loved and it was no surprise to him, as New Haven takes its pizza very seriously and is the pizza epicenter of the world, with "Modern" simply being the most recent entry--at the turn of the 20th century...

Good stuff. Great show btw. And the sound in the new theater is stellar (not a bad beer selection, either...).

 

[storrsroars]

I have never been to the NH pizza places but when a Clam Pizza is named the best pizza I say who eats clam pizzas? It may be good but to compare it to pizza statewide? Geez..who has the best pepperoni pizza? Who makes the best bread less clam pizza with a little milk and potato added? hehe

Back when I lived in CT, I took my then FIL to Pepe's. He was a respected journalist from Milwaukee and a true brats, cheese and beer guy. When he saw a clam pizza on the menu he was dubious, having never heard of such an abomination. And then when I ordered one for both of us, he was concerned. And an hour later he was sated and proclaiming he'd visited nirvana.

So to the question of who eats clam pizza... well, anyone without a seafood allergy and a limited palate ought to experience it at least once.

 

[huskysupporter]

Back when I lived in CT, I took my then FIL to Pepe's. He was a respected journalist from Milwaukee and a true brats, cheese and beer guy. When he saw a clam pizza on the menu he was dubious, having never heard of such an abomination. And then when I ordered one for both of us, he was concerned. And an hour later he was sated and proclaiming he'd visited nirvana.

So to the question of who eats clam pizza... well, anyone without a seafood allergy and a limited palate ought to experience it at least once.

Pepe's clam pizza is ridiculously good.

 

[methodology]

Tried Brunello in Branford last night. Very unimpressed. Got a mozz and then one of the eggplant pizzas on the menu. It was doughy almost like it wasn't cooked long enough even though the crust were browned and the cheese also. Almost reminded me of Bertuccis,

Other than that the place was really nice looking inside and they have 2 sides. The bar/restaurant side and the other side is patries, gelato, etc. Might have to go back and try the actual entrees as those might be good but the pizza I wont be getting again.

 

[mauconnfan]

I understand the people who would like clam pizza, I mean to each their own. But to me really good pizza starts with a great sauce, red sauce min you, and if you don't have that you don't have pizza. Back int he day Verdolini's in Meriden had such great red sauce I wouldn't even think of ruining my pizza with anything but sprinkled parmesan cheese, called a "plain" pizza - it was super. But it's hard to mirror their sauce so the sauce combined with mozzarella cheese was my next route and places like Little Rendezvous, Modern, Angelo's and others were able to put the package together. It wasn't until I was older where I actually began to get into pepperoni, hamburg, mushrooms even on a pizza because it too away what I thought to be "pizza". Certainly everyone has their own idea, but when you add buffalo chicken to pizza I just don't get it! But that's just me.

 

[storrsroars]

I understand the people who would like clam pizza, I mean to each their own. But to me really good pizza starts with a great sauce, red sauce min you, and if you don't have that you don't have pizza. Back int he day Verdolini's in Meriden had such great red sauce I wouldn't even think of ruining my pizza with anything but sprinkled parmesan cheese, called a "plain" pizza - it was super. But it's hard to mirror their sauce so the sauce combined with mozzarella cheese was my next route and places like Little Rendezvous, Modern, Angelo's and others were able to put the package together. It wasn't until I was older where I actually began to get into pepperoni, hamburg, mushrooms even on a pizza because it too away what I thought to be "pizza". Certainly everyone has their own idea, but when you add buffalo chicken to pizza I just don't get it! But that's just me.

And to me, a pizza is all about the crust. IMO, if you had the most brilliant red sauce in the world with an underdone crust, you failed.

But I'll grant you that buffalo chicken (or Thai or taco meat or countless other things) is a kid thing. And that's why you don't often find that stuff at "great" pizza places. However, even over in Italy (outside of the real traditional places like Della Antica), all sorts of things go. If they can grow it in Italy, it's likely it can be found on a pizza somewhere in the country.

 

[David 76]

Not a big fan of most of the new "specialty" pizzas, but there are exceptions. Broccoli rabe and sausage is a good pie.

Funny Mau, where I grew up, eating apizza in New & East Haven, plain included mozz. When I was outside that area I would be surprised that my "plain" was just sauce. Makes sense though.​

 

[methodology]

I grew up in New Haven/East Haven area also and plain was always sauce with grated pecorino romano/parmasean.

A mozz or cheese pizza had the actual mozzarella cheese.

 

[Eskapeesto]

Has Husky Pizza (Storrs) been mentioned? Never been but I've heard it's quite awful. I guess it caters to drunk college students.

​

 

[mauconnfan]

And to me, a pizza is all about the crust. IMO, if you had the most brilliant red sauce in the world with an underdone crust, you failed.

But I'll grant you that buffalo chicken (or Thai or taco meat or countless other things) is a kid thing. And that's why you don't often find that stuff at "great" pizza places. However, even over in Italy (outside of the real traditional places like Della Antica), all sorts of things go. If they can grow it in Italy, it's likely it can be found on a pizza somewhere in the country.

Agree on the crust, it's huge for the overall pie. Has to have a little char to it while being crisp!

 

[August_West]

Agree on the crust, it's huge for the overall pie. Has to have a little char to it while being crisp!

That's the biggest pizza noob complaint you hear about new Haven : " I don't like that they burned the crust"

I then point them to the nearest Chuck E. cheese ( or Greek place)