OT: - Best Pizza in CT | Page 35 | The Boneyard

OT: Best Pizza in CT

Thanks Deep! A small and a beer at each. On bicycles. Starting July 4.
 
Deepster said:
January 5, 2013:
Oh you break my heart with this.....the absolute best pizza ever was Verdolini's my friend I miss it to this day. The Spooker was great but even better was just a pizza with sauce and parmesan cheese (plain)....loved it growing up..every Sunday with the relatives at one house or the other basically was Verdolini's..the flood ruined us huh?

November 5, 2013:
Verdolini's is missed forever...nothing like it. Either the "Spooker" or just a "Plain" with parmesan sprinkled on it after it comes out of the oven.so good! Not exactly NY style or any style just Meriden....that flood ruined us!! LOL

April 29, 2014:
The BEST ever…….nothing like the Spooker back int he day at Verdolini's……..the Mazzeralla's were excellent people too…….the flood killed Meriden pizza for a long time after that………good call,, my favorite ever CT

At least you're consistent with your comments! Apparently it's the absolute best and you miss it to this day. And the "Plain" with just sauce and parmesan cheese is good too.
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I had some hotties I don't miss as much as Verdolini's and The Spooker lol.....

Your effort and time put in is amazing here. Let's go have a few beers and a pizza somewhere soon - on me!;)
 
mauconnfan said:
I had some hotties I don't miss as much as Verdolini's and The Spooker lol.....

Your effort and time put in is amazing here. Let's go have a few beers and a pizza somewhere soon - on me!;)
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I've gone out with a few girls I'd CALL "the Spooker".

Sounds good. Hit me up.
 
No pizza place run by Greeks belongs on any best pizza list. If I see names like Olympia, Pizza Palace or anything that could be Greek I steer clear. Greeks don't know how to make good pizza.
 
The Romans stole so much from the Greeks, they feel entitled.
 
Okay I was going to keep quiet, but when someone compares Greek Pizza to Jim Boeheim, I draw the line.

I'm obviously in the minority here, but I was born and raised on Greek style pizza and love it. I don't quite get all the haters but I do have a theory that folks typically like to think their hometown pizza as the best. As a former resident of Windham County, I can attest family and friends love the stuff and even have it shipped across the country to other former residents.

Yelp has 4.5 stars to Tony's pizza in Willimantic: http://www.yelp.com/biz/tonys-pizza-Willimantic, so obviously there are plenty of fans.

Perhaps this read can help explain some of the hatred:
http://slice.seriouseats.com/archiv...ke-new-england-greek-style-pizza-at-home.html
To quote the author of the article: "There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good. Ok, let me modify that statement. It's usually not very good."

I particularly like the graph in the article explaining how difficult it is to make a good greek pizza compared to other styles.

Don't get me wrong, I like Neapolitan and NY styles as well, but I prefer a good Greek Pizza.
 
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Townline on the Newington/NB line has been excellent & consistent for decades. Greek & delicious!
 
I LOVE every single kind of Pizza and have had some of the absolute best including Pepe's, Sally's Lou Malnatti's in Chicago, Geno's East in Chicago.

I'm a rarity on this board but I also LOVE Greek style pizza. Cumberland Farms has a surprisingly good 24 hours available pie for $6.99. (In a pinch, its worthy).
 
You can take Greek home. It stays hot 15 min later. Others you must eat in the restaurant or your car?!
 
FASTEDDY said:
I LOVE every single kind of Pizza and have had some of the absolute best including Pepe's, Sally's Lou Malnatti's in Chicago, Geno's East in Chicago.

I'm a rarity on this board but I also LOVE Greek style pizza. Cumberland Farms has a surprisingly good 24 hours available pie for $6.99. (In a pinch, its worthy).
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I think you have just established that you have absolutely no taste buds.

This is good news because you don't even have to waste your money on the pizza--just eat the empty pizza box. It's much less expensive and you won't know the difference.
 
I like Greek pizza, too. Not as good as the big boys, but definitely enjoyable every so often. Zois in Seymour was my favorite place when I lived there for a few years.
 
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dog bone said:
Yelp has 4.5 stars to Tony's pizza in Willimantic: http://www.yelp.com/biz/tonys-pizza-Willimantic, so obviously there are plenty of fans.
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Haven't been there since the early 90's, but I do remember many good meals at Tony's. And I have to admit that I did always enjoy their meatball and tomato pie, but I attribute that mostly to the meatballs, which were sliced into discs (the way I like them on a pizza) and were surprisingly good.

Always lots of cops and hookers there, too.
 
Listing a Cumberland Farms pizza on this thread is the most stupid comment I have seen in all the 32 pages I scoured this week. And yes, it's behind the discussion of english muffins with tomato sauce.
 
dog bone said:
Okay I was going to keep quiet, but when someone compares Greek Pizza to Jim Boeheim, I draw the line.

I'm obviously in the minority here, but I was born and raised on Greek style pizza and love it. I don't quite get all the haters but I do have a theory that folks typically like to think their hometown pizza as the best. As a former resident of Windham County, I can attest family and friends love the stuff and even have it shipped across the country to other former residents.

Yelp has 4.5 stars to Tony's pizza in Willimantic: http://www.yelp.com/biz/tonys-pizza-Willimantic, so obviously there are plenty of fans.

Perhaps this read can help explain some of the hatred:
http://slice.seriouseats.com/archiv...ke-new-england-greek-style-pizza-at-home.html
To quote the author of the article: "There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good. Ok, let me modify that statement. It's usually not very good."

I particularly like the graph in the article explaining how difficult it is to make a good greek pizza compared to other styles.

Don't get me wrong, I like Neapolitan and NY styles as well, but I prefer a good Greek Pizza.
Expand ...

I'm not trying to be a pizza snob. I just know what I like better. In a pinch, Greek pizza does the job. It can lay down the bunt, hit behind the runner, and make all the routine defensive plays. It will probably not make the All Star team (at least on the Fans' vote) and has almost no shot (only because I don't like to work in absolutes) at the Hall of Fame.

Let's break it down Dr. Jack-Style (Incidentally, why doesn't Simmons do this anymore? I don't begrudge anyone their success, but he is far less entertaining at this point, and as always in my own little world, it's all about me... :D).

The Pan: Greek pizza is baked in a pan. Some places remove it from the pan just before it's done to make sure the dough is cooked through but a great many more do not and grease gets trapped on top of the pizza, making it sogging and giving it an unfinished texture. Obviously I think the former is better than the latter. Apizza is typically cooked right on the oven base, which chars the crust in certain spots (Greek proponents call this burnt, but that is simply not the case.).

The Crust: The crust is supposed to be merely a mode of transfer from the plate to the senses. Greek style tends to be thicker, which is fine, but with that it should better have a pleasingly distinctive taste. Typically, it does not. It tastes like cooking lard and flour, and tends to be bland and overpowering to the other flavors. Italian pizzas are often stretched over a flour and cornmeal mix. Not as greasy and not as heavy.

The Sauce: Greek sauce is thicker, not Bolognese thick, but a little to thick for my liking on a pizza. Pizza sauce should be have slightly more than a marinara consistency and be spicy. Oregano, basil, garlic, and onion should be as prominent as the tomato with and a hint of crushed red pepper. IMO, Greek pizza is all tomato all the time.

The Cheese: Greek = Mozz and Mild Cheddar. Italian: Mozz + Parmesan + Romano, seasoned with oregano (Personal preference: The more oregano, the better). The pan and crust thickness do a disservice to the cheese on the Greek pizza too. The lack of heat coming from the bottom tends to under cook the cheese.

That said I enjoyed your reference article. Unfortunately, other than the pizza cooked in the cast iron pan at the end, the rest of the pix look like the pizza was just removed from a Papa Johns box...and don't even let me start on conveyor system cooked pizzas.;)
 
8893 said:
Haven't been there since the early 90's, but I do remember many good meals at Tony's. And I have to admit that I did always enjoy their meatball and tomato pie, but I attribute that mostly to the meatballs, which were sliced into discs (the way I like them on a pizza) and were surprisingly good.

Always lots of cops and hookers there, too.
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Yes, Grinder meatballs on pizza are excellent at Tony's. I don't know about the hooker and crime situation present day in Willimantic, but I think things have gotten somewhat better. Although I hear there are areas to avoid. I only visit once or twice a year.
 
dog bone said:
Okay I was going to keep quiet, but when someone compares Greek Pizza to Jim Boeheim, I draw the line.

I'm obviously in the minority here, but I was born and raised on Greek style pizza and love it. I don't quite get all the haters but I do have a theory that folks typically like to think their hometown pizza as the best. As a former resident of Windham County, I can attest family and friends love the stuff and even have it shipped across the country to other former residents.

Yelp has 4.5 stars to Tony's pizza in Willimantic: http://www.yelp.com/biz/tonys-pizza-Willimantic, so obviously there are plenty of fans.

Perhaps this read can help explain some of the hatred:
http://slice.seriouseats.com/archiv...ke-new-england-greek-style-pizza-at-home.html
To quote the author of the article: "There's a good reason why Greek pizza, a style found mostly in the "Pizza Houses" and "Houses of Pizza" in New England is not more popular, and the reason is this: It's not very good. Ok, let me modify that statement. It's usually not very good."

I particularly like the graph in the article explaining how difficult it is to make a good greek pizza compared to other styles.

Don't get me wrong, I like Neapolitan and NY styles as well, but I prefer a good Greek Pizza.
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TL;DR

Discounted rest of content at the mention of "Greek" ;)
 
.-.
GemParty said:
You can take Greek home. It stays hot 15 min later. Others you must eat in the restaurant or your car?!
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And you burn the roof of your mouth...;)

That aside, if you pop Italian pizza in the toaster oven, it's perfect in 5 minutes. You pop a Greek slice in the toaster over and not only is it still soggy, but you have to clean the cheese off the burners, lest ye prefer a grease fire in your kitchen.
 
Husky25 said:
And you burn the roof of your mouth...;)

That aside, if you pop Italian pizza in the toaster oven, it's perfect in 5 minutes. You pop a Greek slice in the toaster over and not only is it still soggy, but you have to clean the cheese off the burners, lest ye prefer a grease fire in your kitchen.
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I love Greek style pizza. But truer words were never spoken. You cannot reheat it.

For great Greek pizza you cannot beat Jordans pizza in Norwalk. I also really like Town and Country in New Britain.
 
georges pizza/ olive bar in unionville is a solid greek pizza spot. been there forever
 
I forgot to add table condiments.

Not all of them mind you, but at Greek houses, pizza tends to be, "Take it as it's served (accentuating the blandness, IMO.)."
Italian Pizzerias make garlic power, oregano, grated parmesan, and crushed red pepper available.
 
Husky25 said:
I'm not trying to be a pizza snob. I just know what I like better. In a pinch, Greek pizza does the job. It can lay down the bunt, hit behind the runner, and make all the routine defensive plays. It will probably not make the All Star team (at least on the Fans' vote) and has almost no shot (only because I don't like to work in absolutes) at the Hall of Fame.

Let's break it down Dr. Jack-Style (Incidentally, why doesn't Simmons do this anymore? I don't begrudge anyone their success, but he is far less entertaining at this point, and as always in my own little world, it's all about me... :D).

The Pan: Greek pizza is baked in a pan. Some places remove it from the pan just before it's done to make sure the dough is cooked through but a great many more do not and grease gets trapped on top of the pizza, making it sogging and giving it an unfinished texture. Obviously I think the former is better than the latter. Apizza is typically cooked right on the oven base, which chars the crust in certain spots (Greek proponents call this burnt, but that is simply not the case.).

The Crust: The crust is supposed to be merely a mode of transfer from the plate to the senses. Greek style tends to be thicker, which is fine, but with that it should better have a pleasingly distinctive taste. Typically, it does not. It tastes like cooking lard and flour, and tends to be bland and overpowering to the other flavors. Italian pizzas are often stretched over a flour and cornmeal mix. Not as greasy and not as heavy.

The Sauce: Greek sauce is thicker, not Bolognese thick, but a little to thick for my liking on a pizza. Pizza sauce should be have slightly more than a marinara consistency and be spicy. Oregano, basil, garlic, and onion should be as prominent as the tomato with and a hint of crushed red pepper. IMO, Greek pizza is all tomato all the time.

The Cheese: Greek = Mozz and Mild Cheddar. Italian: Mozz + Parmesan + Romano, seasoned with oregano (Personal preference: The more oregano, the better). The pan and crust thickness do a disservice to the cheese on the Greek pizza too. The lack of heat coming from the bottom tends to under cook the cheese.

That said I enjoyed your reference article. Unfortunately, other than the pizza cooked in the cast iron pan at the end, the rest of the pix look like the pizza was just removed from a Papa Johns box...and don't even let me start on conveyor system cooked pizzas.;)
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Thanks for taking the time to read the reference article. I found it pretty informative and have had good success with making homemade pizza with that recipe. Two key takeaways as far as the ingredients for Greek Style: white sharp cheddar cheese (although I like the flavor, I admit this is a large contributor to the greasiness of the pizza due to the high fat content); and lots of oregano in the sauce. As a side note, I have used the Greek ingredients sans olive oil in the dough and made some pretty good apizza style using my pizza stone on my weber grill, which I can fire up to 650 degrees on a hot day.

You are correct in the pan/crust cooking process; since the pan is greased with olive oil, ideally what you want is almost a fried dough (and who doesn't like fried dough?!) texture to the crust, giving you a nice crunch. Many times Greek pizza crust gets overwhelmed with the sauce and grease from the cheddar and becomes soggy. Like the article indicates, it's not easy to make a good Greek pizza. Because the dough is essentially fried, it doesn't make for the best left over pizza, especially heated. I usually eat any type of left over pizza cold anyway.
 
Deepster said:
Listing a Cumberland Farms pizza on this thread is the most stupid comment I have seen in all the 32 pages I scoured this week. And yes, it's behind the discussion of english muffins with tomato sauce.
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Did I say that Cumberland Farms pizza should be considered with ANY of the pizza places on this list. Simply commented that its surprisingly good for what is it and nothing more. If you're out and about at 4am for whatever reason and have a hankering fro a slice or pie, then Cumberland Farms can provide you with a pretty decent pie. That's all. Not to be considered with the best on this list.

A lot of Douchey Smart Ass Know it All Big Mouths on this board.
 
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FASTEDDY said:
Did I say that Cumberland Farms pizza should be considered with ANY of the pizza places on this list. Simply commented that its surprisingly good for what is it and nothing more. If you're out and about at 4am for whatever reason and have a hankering fro a slice or pie, then Cumberland Farms can provide you with a pretty decent pie. That's all. Not to be considered with the best on this list.

A lot of Douchey Smart Ass Know it All Big Mouths on this board.
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Don't you listen to Herm Edwards? Nothing good happen after midnight, least of all re-animated frozen pizza from Cumbys.
 
For the best Greek Style pizza you must try Max Pizza in Bristol (Forestville). Always voted as the best pizza in the area. The place has been there for almost 40 years and has a devoted following. If you ever stop in, try the meatball pizza. It is awesome!
 
August_West said:
Not true. a 3AM Falafel or Shawarma from Mamouns is the stuff good dreams are made of.
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So long as you buy it at 11:59 and eat it at home...or if you are a morning radio disc jockey and you are waking up for work at 3AM, but me thinks that's not to what you be referrin'.;)
 
Husky25 said:
Don't you listen to Herm Edwards? Nothing good happen after midnight, least of all re-animated frozen pizza from Cumbys.
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Ah, found memories is scraping change together from pockets, couches, etc. to have enough money to get a pizza from Dominos or Gumby's in Storrs at 1 AM after a marathon session of drunk Sega football during the middle of a snowstorm in February. No recollection of what it tasted like, which is likely a good thing.
 
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