OT: Best Pizza in CT

[UconnFanNVa]

I've noticed a lot of people who say Colony are from Fairfield county area. Their hot oil pizza is great but still doesn't stand up against the true New Haven Apizzas IMO

I have made many of my Fairfield county buddies believers after bringing them to modern or Pepe's.

Im a fairfield county guy and love Colony (although Riko's is taking their business now and its basically the same exact pizza), but i dont think you can compare the 2, different styles. I've had Pepes and its good, although the one i had was a little more well done then I would like it to me. I dont mind some of the blackened crust, but when i came across a few peices that tasted like i was eating flat out burned dough, that wasnt a great experience. Again though, apples and oranges to me personally.

 

[Dove]

Not in Ct, of course but...

PIZZA BOX

 

[zyron]

Not in Ct, of course but...

PIZZA BOX

That pizza doesn't look good at all. Looks like an under-cooked pizza stuffed inside an under-cooked Sicilian pizza.

 

[David 76]

How many state and national rankings listed Colony as the best in the land?

 

[UConnDad]

Just don't understand this attraction to a Colony pizza. Tried it. And we're done.

 

[I Bleed Blue]

Angelina's in West Hartford is fantastic and cheap.

Bonus: The daughters of the owner that work there are all fine as hell!

 

[zyron]

Just don't understand this attraction to a Colony pizza. Tried it. And we're done.

It's not New Haven pizza but I think it's great, especially from Stamford. If you like really thin crust and heat then the hot oil and Stinger pizzas are perfect.

And truthfully I really didn't think it was that good the first time I tried it but was hooked the second time.

 

[8893]

My daughter has a friend's birthday at Bufalina tonight. This is the special pizza I got to go when we dropped her and, and which I am eating as I type.

— Tonight’s Special —


Duck Prosciutto Pizza


ramp pesto, fontina, pea leaves

Just wanted to leave a note somewhere in case they find me passed out with a big ol' smile glued to my face.

Tell them it was sublime.

 

[David 76]

What makes pesto ramp?

 

[8893]

What makes pesto ramp?

Using ramps, something literally underfoot for a few weeks here every year that I never knew about or even heard of until seeing them on the pizza menu at Otto in Chester a couple years ago.

Basically, it's a kind of garlicky-onion tasting, scallion/leek-like grassy vegetable.

Kind of like shad roe, now that you've seen it, you'll see it on menus around here for a few weeks, and never again until next Spring.

As for Bufalina, the thing that made the pizza great--like pretty much everything on their menu--was balance, simplicity and restraint. A stronger or heavier pesto would have eclipsed the taste of the pea leaves. They don't try and do too much with any one pie. Looking forward to the leftover slices today--thinking about incorporating eggs and doing something breakfasty with it now that the soccer fields are closed and I have a few hours when I'm not carting kids all over town.

 

[TRest]

Using ramps, something literally underfoot for a few weeks here every year that I never knew about or even heard of until seeing them on the pizza menu at Otto in Chester a couple years ago.

Basically, it's a kind of garlicky-onion tasting, scallion/leek-like grassy vegetable.

Kind of like shad roe, now that you've seen it, you'll see it on menus around here for a few weeks, and never again until next Spring.

As for Bufalina, the thing that made the pizza great--like pretty much everything on their menu--was balance, simplicity and restraint. A stronger or heavier pesto would have eclipsed the taste of the pea leaves. They don't try and do too much with any one pie. Looking forward to the leftover slices today--thinking about incorporating eggs and doing something breakfasty with it now that the soccer fields are closed and I have a few hours when I'm not carting kids all over town.

I've heard of chefs going crazy for ramps, I assume they are the chive looking green strands that bust out all over in late March. As an aside, have you tried fiddleheads? A Maine delicacy (I haven't tried myself) that show up now in the spring at Whole Foods. Basically just fern sprouts.

 

[storrsroars]

I've heard of chefs going crazy for ramps, I assume they are the chive looking green strands that bust out all over in late March. As an aside, have you tried fiddleheads? A Maine delicacy (I haven't tried myself) that show up now in the spring at Whole Foods. Basically just fern sprouts.

No, ramps are leafy.

What you're probably describing is wild or green garlic. Which is also edible if you don't spray pesticides.

 

[DaddyChoc]

worse Pizza... Krust on Main Street Middletown, nice atmosphere but pizza was garbage

 

[tentoes4rings]

We also ordered a white clam that wasn't up to snuff. Simply didn't have the mix of goodness it usually does. Oil, herbs, spices, and of course clams. Edges were burnt but the pizza tasted bland and top was not burnt.

Last time at Pepe's was in late August and it was great as usual. Maybe different workers for holidays? Maybe they use fresh tomatoes in late August?

Never been there though with thicker crust. Odd.

I am a big fan of Pepe's by the way.

I've had Pepe's twice in the last few months after not having it for over 30 years. It has been so built up that I was a little disappointed. The last white clam pie I had was good the night I ordered it but incredibly good the next morning. Maybe I'll stick to eating it cold. Next time I plan to get a red pie, any suggestions? Thanks.

 

[UConnKev]

There is a place in New Haven called One 6 three. Anyone had it yet?

 

[August_West]

I've had Pepe's twice in the last few months after not having it for over 30 years. It has been so built up that I was a little disappointed. The last white clam pie I had was good the night I ordered it but incredibly good the next morning. Maybe I'll stick to eating it cold. Next time I plan to get a red pie, any suggestions? Thanks.

I've had some inconsistency at pepes recently. Still great, but not always transcendent.
Im on board with pizza being better the next day. I do eat it cold sometimes, but there is a better way. Works especially awesome with new haven style. Reheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.
I'm so fond of this that when I get my favorite local pie takeout from the place down the street ( davincis in deep river the " Mona Lisa- which is a white pie with broccoli rabe, sausage , Asiago and mootz) that as soon as it gets home it goes right in the pan. It immediately improves it by at least 70 percent. You can only do a few slices at a time, but I eat while the next batch is heating as wife and daughter are onboard and make me do theirs too.

 

[8893]

I've had some inconsistency at pepes recently. Still great, but not always transcendent.
Im on board with pizza being better the next day. I do eat it cold sometimes, but there is a better way. Works especially awesome with new haven style. Reheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.
I'm so fond of this that when I get my favorite local pie takeout from the place down the street ( davincis in deep river the " Mona Lisa- which is a white pie with broccoli rabe, sausage , Asiago and mootz) that as soon as it gets home it goes right in the pan. It immediately improves it by at least 70 percent. You can only do a few slices at a time, but I eat while the next batch is heating as wife and daughter are onboard and make me do theirs too.

I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.

 

[UConnKev]

I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.

For me, the best way and only way to reheat Pepe's is to throw it on the gas grill for a minute or so at 500 degrees. Seriously, it tastes just as good as the day before. I've told a bunch of people about this and they all do the same thing now. Give it a shot!

 

[RichZ]

IReheat it in a skillet ( I use cast iron but any will do) a little bit below medium heat . And put cover on pan. It re crisps the crust and the cover on top re melts the cheese and top. It comes out sometimes better than new.

Been doing this for since the late fifties, although I don't cover the pan unless I'm in a hurry, because I really like the crust crispy. Usually I put a few drops of olive oil in the pan first, but every now and then, I use butter instead, which adds something insanely good, taste-wise.

 

[August_West]

I just preheat a pizza pan in the oven on 450 and then throw on however many slices until you hear the sizzle and the cheese is bubbling. Works fine every time.

Oh, and the Bufalina leftovers yesterday made a crazy good breakfast with an over easy egg on top of each of three slices after reheating them in this way.

Pizzeria Pronto Outdoor Pizza Oven | Williams-Sonoma

Bust out the credit card. You need this.

 

[David 76]

My last Pepe's was below par too. But the olive pie had real Italian olives. World of difference.

 

[Kitaman]

worse Pizza... Krust on Main Street Middletown, nice atmosphere but pizza was garbage

Went to Illianos there a few weeks ago it was unremarkable. New Haven spoils you.

 

[DaddyChoc]

Went to Illianos there a few weeks ago it was unremarkable. New Haven spoils you.

Krust has an unusal style that Im not familiar with... it was flimsy couldnt hold the toppings

 

[RichZ]

Coming back from the gym just before 5, I drove by Roseland. The lot was full, the parking spaces on the main drag and the side street were full, the grassy bank across the street from the restaurant was full. And it's past lunch and before dinner. I do believe I know where every Italian mother in Derby is eating today.

 

[CTBasketball]

Had Little Rendezvous in Meriden last night. Solid pie. I've had better from them, but it was still better than 90% of CT.