OT: Best Pizza in CT

[TRest]

Eddie's New York style frozen slices are surprisingly good, but not cheap.

 

[coachcap]

When I first got married, like Tony's Supreme. Then I graduated to Stop & Shop Supreme in the Green Box. Stop & Shop d/ced them, went designer flavors & redid their packaging. Been with DiGiorno ever since. (When I have to have frozen pizza).
When ordering real pizza, in town (Southington) it's Dominic & Vinnie's for me.

 

[J-dog]

Before baking just add some shredded mozz & drizzle some olive oil over any frozen pie & it will dramatically improve the product.

 

[storrsroars]

I hope not. When I saw a tree tavern pizza in our freezer growing up, I wanted to cry. Tasted so weird.

Well, growing up where I did (Springdale section of Stamford), there weren't a lot of pizza options for kids growing up in the 60s/70s. Only three places I can recall between Springdale and Glenbrook. Two of them sold Greek pan pizzas and the other one served undercooked pizza. My folks weren't driving to the West Side for pizza. Amore didn't exist yet and the Colony didn't come into my life until I could drive.

We were kids and it was pizza. It was better than Elio's or Geno's, which are the only other ones I remember from back then. Since they only made a plain version, we dressed it up with our own stuff.

 

[David 76]

EE O Eleven - Sammy Davis Jr

Thanks. I totally forgot about that!

 

[Chin Diesel]

Well, growing up where I did (Springdale section of Stamford), there weren't a lot of pizza options for kids growing up in the 60s/70s. Only three places I can recall between Springdale and Glenbrook. Two of them sold Greek pan pizzas and the other one served undercooked pizza. My folks weren't driving to the West Side for pizza. Amore didn't exist yet and the Colony didn't come into my life until I could drive.

We were kids and it was pizza. It was better than Elio's or Geno's, which are the only other ones I remember from back then. Since they only made a plain version, we dressed it up with our own stuff.

Just add cheese, pepperoni and some Italian seasoning.

 

[jostar1]

The best frozen pizza in my opinion is a pepperoni Tombstone. Its cheap but don't let the price fool you. The crust gets extra crispy, the pepperoni is juicy and flavorful, the sauce has a nice spice to it. I'd vote this pizza hands down. Be sure to sprinkle crushed red pepper and garlic powder...now you are in business. I think it's 5 bucks for a pie....just try one, you won't regret it.

Yep, the best frozen pizza is Tombstone. It looks cheap in that shrink-wrap plastic, but don't let that fool you. I buy the Four Cheese and add pepperoni to it.

 

[Rocktheworld]

The kind that never sees the outside of a freezer. It's a special kind of desperate to eat a frozen pizza.

The real solution is to always have ingredients in the fridge to make your own if for whatever reason you can't/won't get one from a local place. Pizza dough won't go bad and you should already have some kind of jarred sauce, olive oil, mozzarella, and seasonings in your cabinet.

 

[8893]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill):

http://www.woodgrilledpizzacrusts.com/index.html

We freeze them if we don't use them right away. They hold up very well and make a great pizza

 

[jk0411]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill):

http://www.woodgrilledpizzacrusts.com/index.html

We freeze them if we don't use them right away. They hold up very well and make a great pizza

I go to Whole Foods and buy one of their fresh, proofed dough balls. I think they charge $2.99. I also use my grill and a pizza stone and it comes out unbelievable, nice and crusty on the bottom. Found a great recipe for those who like white pizza. One fresh mozzarella ball cut into slices (8 oz.), Taleggio cheese (6-8 oz) cut into cubes, sauteed onions and mushrooms (saute both in butter prior to putting on pizza). Put mozz slices on rolled out dough, cubes of Taleggio cheese next and top with sauteed onions and mushrooms. Add fresh oregano (or dried if you can't find fresh). Get grill and stone up to around 600 degrees and place pizza on for about 6 minutes, give or take. Can't go wrong!

The Whole Foods dough works great for traditional pizza as well.

Enjoy!

 

[August_West]

I don't do frozen pizza, but we have recently found and switched to these pizza crusts for the pizzas I make at home on the grill (I have a pizza stone for the grill): http://www.woodgrilledpizzacrusts.com/index.html We freeze them if we don't use them right away. They hold up very well and make a great pizza

Man you if anyone here I thought would be on board. I'm disillusioned.

This thread, no Bueno . Instead of frozen pizza use the crust 8893 mentions above , whatever toppings and sauce you desire, go out to your back deck and throw it in the little bad boy. Mine gets up to 900 degrees and cooks a pizza in about 2 minutes. No frozen pizza, no grill hassle . No heating up your home oven. Runs on propane.

I literally take 7 minutes from prep to plate with this sucker heated up. Best 3 bills you'll ever spend. Reheats pizza from pepes better than anything too

http://m.target.com/p/pizzacraft-pi...pid=15275779&gclid=CJeF2Ze2jsgCFQePHwodNKcBGA

 

[8893]

Man you if anyone here I thought would be on board. I'm disillusioned.

This thread, no Bueno . Instead of frozen pizza use the crust 8893 mentions above , whatever toppings and sauce you desire, go out to your back deck and throw it in the little bad boy. Mine gets up to 900 degrees and cooks a pizza in about 2 minutes. No frozen pizza, no grill hassle . No heating up your home oven. Runs on propane.

I literally take 7 minutes from prep to plate with this sucker heated up. Best 3 bills you'll ever spend. Reheats pizza from pepes better than anything too

http://m.target.com/p/pizzacraft-pi...pid=15275779&gclid=CJeF2Ze2jsgCFQePHwodNKcBGA

I hate you for telling me about this. It's the last thing I need, but I am certain that I will convince myself to buy it shortly.

 

[August_West]

I hate you for telling me about this. It's the last thing I need, but I am certain that I will convince myself to buy it shortly.

I received mine as a gift. Thought it was cool and ended up shocked on just how much I use it. Has to be at least 6-7 times a month. So easy when you don't feel like working at cooking.

I have a freezer full of the wood fired stuff you mentioned . Works great! When I'm not so lazy I'll roll out a real dough extra thin and make a pretty convincing pepes white clam style

 

[8893]

I realize that this may be considered sacrilege or an abomination by some, but after my brother had been pestering me for months to try a pizza from Modern with American cheese instead of mozzarella, last night I finally indulged. Red pie with American cheese and meatball, well done (based on both his recommendation and my own experience with Modern). In all these years I never even noticed it as a menu option, probably because I never would have considered it. But there it is, right on top of the menu next to Plain and Mozzarella.

I have to say that it was pretty damn good--even better after it cooled a bit so the cheese gelled a little more (also based on his advice). Very creamy and different than mozz.

Will definitely have it again. May need to taste alongside a mozz pie next time.

Anyone else ever had American cheese instead of mozz from a pizza place?

 

[upstater]

I realize that this may be considered sacrilege or an abomination by some, but after my brother had been pestering me for months to try a pizza from Modern with American cheese instead of mozzarella, last night I finally indulged. Red pie with American cheese and meatball, well done (based on both his recommendation and my own experience with Modern). In all these years I never even noticed it as a menu option, probably because I never would have considered it. But there it is, right on top of the menu next to Plain and Mozzarella.

I have to say that it was pretty damn good--even better after it cooled a bit so the cheese gelled a little more (also based on his advice). Very creamy and different than mozz.

Will definitely have it again. May need to taste alongside a mozz pie next time.

Anyone else ever had American cheese instead of mozz from a pizza place?

That sounds so unappealing that I will not even try it. Blechhh!

And yeah, there re pizza places out there that actually use velveeta or cheese whiz.

 

[DarthGrumpy]

Anyone else ever had American cheese instead of mozz from a pizza place?

Do handmade bagel pizza's from one of UConn's cafeterias count?

 

[boog204]

Has anybody tried Village Pizza on Main ST in Old Wethersfield? Been there 30 yrs.

Have had it many, many times (not recently though)... I think it's absolutely delicious, but I think it's also sentimentally delicious since that was the place my grandparents would always order from. So my post is absolutely no help.

 

[DarthGrumpy]

As a FYI, stopped by Rossini's in Cheshire on my way back from the Navy game last week. First time I have been there is a LONG time. Split a pie with my son - 1/2 pepperoni and a 1/2 onion/pepper pie. It was pretty good, though just a bit oily for my liking. My son gave it a one thumbs-up. He gave a 2 thumbs up to the salted pretzel ice cream cone he had a Sweet Claude's just down the street afterwards.

 

[Husky25]

Anyone else ever had American cheese instead of mozz from a pizza place?

Honestly, I wouldn't even consider it a pizza.

 

[8893]

Honestly, I wouldn't even consider it a pizza.

Take it up with Modern. Not only a pizza, but "Traditional Apizza" according to their menu:

 

[Husky25]

I don't have to take up anything with Modern. I couldn't possibly care less what they consider is "Traditional." They have their opinion and are obligated to make money to stay in business. I have mine. My opinion means more to me.

I don't eat at California Pizza Kitchen or Louie's Lunch either.

 

[8893]

My opinion means more to me.

There was never any doubt about that.

 

[Husky25]

There was never any doubt about that.

Don't hold back. We both know that my opinion means more to you too.

 

[David 76]

Never heard of it until this minute. The fact that it is at Modern gives it some cred.
If Domino's had it we would all laugh. But I wouldn't get my Italian card revoked if I tried it at one of the big three.

Nutritionally it would be worse.

 

[8893]

Never heard of it until this minute. The fact that it is at Modern gives it some cred.
If Domino's had it we would all laugh. But I wouldn't get my Italian card revoked if I tried it at one of the big three.

Nutritionally it would be worse.

Yeah, no question it's worse nutritionally. American cheese also reacts strangely in the pizza oven. It must have a lower flash point than mozz (likely because of more fat/oil), because it also gets large burnt spots on it (tastes fine, but looks funny).

It's not something I would do regularly because I don't prefer it, and because it's even less healthy than normal pizza. But I'm more of a "never say never" guy when it comes to trying stuff, so I tried it, and I liked it.

I'm also a cheeseaholic who never met a cheese I didn't like, and as much as I love all manner of fine and special cheeses, I also have had a life-long love affair with American cheese. I actually have a problem stopping eating it once I start, not unlike Homer (but not the Kraft singles for me; only Land O'Lakes or Boar's Head, white):