OT: Best Pizza in CT

[zyron]

I feel bad for the good people in Delaware. That monstrosity in the left photo might be the worst looking "pizza" I've ever seen. Looks like someone poured Campbell's tomato soup all over it.

That maybe the most disgusting looking pizza I have ever seen.

Stopped looking at the list when I saw they had that monstrosity for the best in Arizona over Pizzeria Bianco and Grimaldi's.

Looks like the pizza I had at Chuck E. Cheese for my nephews birthday.

 

[8893]

That article offends me so much I want to get some hot oil from colony and throw it in the authors eyes.

With stingers.

 

[IMind]

I had a roommate from Rhode Island and every now and then his family would bring over a box of them. Of course he talked it up big but I was pretty disappointed to find out they were basically an open faced sauce sandwich. He would also bring back coffee milk which I never tried. I thought the hot weiners were pretty good when I was in Providence.

We have the same godawful thing here in PA... they just call it "Tomato Pie" it's just red sauce on bread with some Kraft parmesan cheese sprinkled on top. What's worse.. it's served cold. It's the most godawful stuff I've ever had. It's literally like they bake pizza dough... dump a jar of Ragu on there... then throw on some Kraft parmesan... it's horrid.

(This is NOT the same thing as a Trenton Tomato Pie...)

 

[huskymedic]

We have the same godawful thing here in PA... they just call it "Tomato Pie" it's just red sauce on bread with some Kraft parmesan cheese sprinkled on top. What's worse.. it's served cold. It's the most godawful stuff I've ever had. It's literally like they bake pizza dough... dump a jar of Ragu on there... then throw on some Kraft parmesan... it's horrid.

(This is NOT the same thing as a Trenton Tomato Pie...)

Santucci's in Philly makes a pretty good square tomato pie. Not New Haven quality (thick crust) but not shabby.

 

[superjohn]

That article offends me so much I want to get some hot oil from colony and throw it in the authors eyes.

Auggie, have you ever had Little Rendevouz? If so is it worth driving to, at all comparable to New Haven?

 

[superjohn]

We have the same godawful thing here in PA... they just call it "Tomato Pie" it's just red sauce on bread with some Kraft parmesan cheese sprinkled on top. What's worse.. it's served cold. It's the most godawful stuff I've ever had. It's literally like they bake pizza dough... dump a jar of Ragu on there... then throw on some Kraft parmesan... it's horrid.

(This is NOT the same thing as a Trenton Tomato Pie...)

I always loved the fried dough with the pizza sauce and parmesan on top I used to get at Connecticut fairs as a kid.

 

[8893]

Auggie, have you ever had Little Rendevouz? If so is it worth driving to, at all comparable to New Haven?

FWIW, my review from the past year:

What a classic joint. Like it's been frozen in time for 40 years.

I heard from a friend who is a big fan of LR and he said that his favorite pie from them is their plain pizza, with only sauce and grated cheese, with thin crust (they have thickness options there, from thin through double dough, and their "traditional" is not very thin).

I figured that was a high-risk proposition and that I would still be wanting to try something with more flavor as well, so I also ordered the sausage pie (thin crust).

I ate half of each, which was easily three slices too many. For some reason (hmmmm...maybe gluttony?) no matter how many times it happens, I simply don't wait long enough most of the time to let the pie cool down, so I end up singeing my mouth on the first couple slices and then I overeat because I really don't start to taste how great the pie is for a couple more slices, when it starts to cool down. And the guy even warned me that it was scorching hot. Of course, I waited; but I'm sure what I thought was five minutes was more like 30 seconds, because I was starving.

I am glad I got both pies. The plain was cool to experience and it tastes good enough, but that's not the way I like my apizza. I need more cheese than just grated, for starters. But it is a cool pie.

The sausage was very good. He said it gets it from Hartford, the same place they've been getting it for over 40 years. They crumble it, which I like.

The crust was thin and crisp, but a bit too try for my preferences. I like a slightly chewy crust, at least around the outside. They do theirs very thin and short around the outside, so you really don't even have much of a crust at all when you get to the end of a piece. Nice char though--could use a touch of olive oil imo.

Funny, there were only two other customers the whole time I was there, one of them who looked like he, too, was frozen in time for the last 40 years. He may have been wearing a Chess King jacket. He asked if they were the only coal or wood-fired pizza place left in Meriden (yes); and then he asked about--yep, you guessed it @mauconnfan --Verdolini's. I think what I heard the LR guy say was that they got closed down several years ago (early 90s?) because they had no insurance so they lost their lease, or something like that. He said that LR is closest in style to Verdolini's.

Of course, I had to ask him about the Spooker then. He had never heard of it, but he said that the guy from whom he bought LR probably did, because he was around when Verdolini's was in its heyday. He said that the signature, old school Meriden-style pie from places like LR and Verdolini's is the plain, like my buddy told me to get.

Glad I checked it out. Would stop again.

 

[Waquoit]

We have the same godawful thing here in PA... they just call it "Tomato Pie" it's just red sauce on bread with some Kraft parmesan cheese sprinkled on top. What's worse.. it's served cold. It's the most godawful stuff I've ever had.

Y'know I just had some of that stuff for the first time in years. I thought it hit the spot after a few beers.

 

[August_West]

Auggie, have you ever had Little Rendevouz? If so is it worth driving to, at all comparable to New Haven?

not in 20 years at least. But I remember it as good.

 

[Chin Diesel]

Everyone does realize the Buzzfeed was based on Yelp reviews, correct?

Gotta love this about Delaware's. The reviewer had to point out the advantage of ordering the pizza fresh. Like that's some sort of insight.

“This pizza is the best in the area. I recommend getting a fresh pie if you are going to order more than a few slices. My favorite is their White Pizza, but their BBQ Chicen and then Chicken Alfredo come in second and third.” —Yelper KB

 

[superjohn]

How about Zuppardi's in West Haven? Next time I'm in CT. I'm going to do a pizza tour and wondering if Little Rendezvous and Zuppardi's should be on the list or if I should just stick with the big three.

 

[August_West]

How about Zuppardi's in West Haven? Next time I'm in CT. I'm going to do a pizza tour and wondering if Little Rendezvous and Zuppardi's should be on the list or if I should just stick with the big three.

Zuppardis is very good. If a bit pricey. But Im still a big 3 sucker.

 

[8893]

How about Zuppardi's in West Haven? Next time I'm in CT. I'm going to do a pizza tour and wondering if Little Rendezvous and Zuppardi's should be on the list or if I should just stick with the big three.

IMO, if you are venturing outside of the Holy Trinity +1 (Pepe's, Sally's, Modern, BAR), Bufalina in Guilford is the most worthy.

 

[IMind]

I always loved the fried dough with the pizza sauce and parmesan on top I used to get at Connecticut fairs as a kid.

That's a step up on this stuff. The crust is thick and bready. I think it's the fact that its served at room temperature that really bothers me.

 

[IMind]

Y'know I just had some of that stuff for the first time in years. I thought it hit the spot after a few beers.

It's at every event my kids have through sports teams. I think it's the fact that it's dirt cheap and served cold that makes it popular. I really can't take it even after a few beers.

 

[mauconnfan]

IMO, if you are venturing outside of the Holy Trinity +1 (Pepe's, Sally's, Modern, BAR), Bufalina in Guilford is the most worthy.

Killing me I am going with my sales guy to the CT shoreline today and ending up in a very close vicinity of Guilford. Do I go Bufalina or a quick pop to Zuppardi's in West Haven to bring home som real pizza to the family? even reheating it is better than what we have in WesMass by far.

Anyway, I could also just do the sure thing and hit Modern - going to be a tough day leading up to this big decision.

 

[8893]

Killing me I am going with my sales guy to the CT shoreline today and ending up in a very close vicinity of Guilford. Do I go Bufalina or a quick pop to Zuppardi's in West Haven to bring home som real pizza to the family? even reheating it is better than what we have in WesMass by far.

Anyway, I could also just do the sure thing and hit Modern - going to be a tough day leading up to this big decision.

Modern.

 

[August_West]

Modern.

correct answer

 

[huskymedic]

The 21 Best College-Town Pizza Joints in America -- shout out to BAR in New Haven

>>YALE - BAR Pizza Address and Info NEW HAVEN, CT

New Haven isn't exactly hurting for great pizzerias, considering it's arguably home to the country's best (oblong) pies. So what sets BAR apart from beloved, coal-fired classics like Frank Pepe, Modern Apizza, and Sally's? It's a straight-up, raucous college club through and through, complete with rock shows and randy dance parties. Oh, and the pizza? It's a younger version of the New Haven style -- the crispy, rhombus-shaped pies are a touch thinner and cooked in a gas oven (not the old-school coal). The move here is the mashed potato pie with bacon on top. If it sounds like something only a student stoner could love, just know that Momofuku frontman David Chang is a fan. This is New Haven pizza in nightclub form. And in a town full of great pizza, it's the ultimate college bar mutation of the classic pie. <<

 

[Paesano]

I always loved the fried dough with the pizza sauce and parmesan on top I used to get at Connecticut fairs as a kid.

And it isn't always as bad as he described. Fried dough at the Holy Rosary Italian Festival in Ansonia is an annual tradition in the valley. It is deep fried in shortening, not oil. It is served hot, not cold. The sauce is made by old Italian ladies in the church kitchen, it isn't Ragu. Same with the dough. How do I know? That was the church I was baptised, confirmed and married in. I volunteered in that fried dough booth for years when I was in high school. I met my wife in that booth. She was stretching the dough and I was running the dough and sauce between the church and the booth. We started dating in the summer before senior year. That was 31 years ago.

 

[tomtom80]

And it isn't always as bad as he described. Fried dough at the Holy Rosary Italian Festival in Ansonia is an annual tradition in the valley. It is deep fried in shortening, not oil. It is served hot, not cold. The sauce is made by old Italian ladies in the church kitchen, it isn't Ragu. Same with the dough. How do I know? That was the church I was baptised, confirmed and married in. I volunteered in that fried dough booth for years when I was in high school. I met my wife in that booth. She was stretching the dough and I was running the dough and sauce between the church and the booth. We started dating in the summer before senior year. That was 31 years ago.

"She was stretching the dough and I was running the dough and sauce between the church and the booth." ...wow...I guess volunteering has its benefits ...

 

[Deepster]

And it isn't always as bad as he described. Fried dough at the Holy Rosary Italian Festival in Ansonia is an annual tradition in the valley. It is deep fried in shortening, not oil. It is served hot, not cold. The sauce is made by old Italian ladies in the church kitchen, it isn't Ragu. Same with the dough. How do I know? That was the church I was baptised, confirmed and married in. I volunteered in that fried dough booth for years when I was in high school. I met my wife in that booth. She was stretching the dough and I was running the dough and sauce between the church and the booth. We started dating in the summer before senior year. That was 31 years ago.

And anyone who eats fried dough with cinnamon and sugar should be punched in the face.

 

[8893]

Let's be clear here:

Fried dough,while a wonderful treat when made well, is not pizza.

The RI abomination known as "party pizza" in no way, shape or form resembles either pizza or fried dough.

 

[upstater]

The 21 Best College-Town Pizza Joints in America -- shout out to BAR in New Haven

>>YALE - BAR Pizza Address and Info NEW HAVEN, CT

New Haven isn't exactly hurting for great pizzerias, considering it's arguably home to the country's best (oblong) pies. So what sets BAR apart from beloved, coal-fired classics like Frank Pepe, Modern Apizza, and Sally's? It's a straight-up, raucous college club through and through, complete with rock shows and randy dance parties. Oh, and the pizza? It's a younger version of the New Haven style -- the crispy, rhombus-shaped pies are a touch thinner and cooked in a gas oven (not the old-school coal). The move here is the mashed potato pie with bacon on top. If it sounds like something only a student stoner could love, just know that Momofuku frontman David Chang is a fan. This is New Haven pizza in nightclub form. And in a town full of great pizza, it's the ultimate college bar mutation of the classic pie. <<

Whatever happened to Naples Pizza? That was a good college pizza place.

I guess it is now Wall Street? Tell me they didn't get rid of the old booths and tables.

 

[8893]

Whatever happened to Naples Pizza? That was a good college pizza place.

I guess it is now Wall Street? Tell me they didn't get rid of the old booths and tables.

They got pinched serving underage kids too many times; I think they had to change permittee and possibly ownership. I walk by it often but haven't been inside in several years so I don't know if they changed the interior, but I think it still serves essentially the same purpose as it always has.