OT: Best Pizza in CT

[August_West]

According to our Census we have like No women here. like 3% . that must change.
We need to get this chick on here. Likes sports, likes pizza. She should be president of the yard.

 

[Mazhude]

Watch 'The Pizza Show': New Haven

Just to keep the conversation rolling. Nice review of New Haven apizza and the characters that define it...

 

[Jaker]

Watch 'The Pizza Show': New Haven

Just to keep the conversation rolling. Nice review of New Haven apizza and the characters that define it...

That was a trip down memory lane for me right there.

 

[Old Latrobe]

OK this is my first post so I'm gonna make it a good one. First things first, Pepe's gets me feeling these warm fuzzys inside. I've scoured CT and been to the one in New Haven, Manchester, Fairfield, and Danbury. It always leaves me with a feeling of satisfaction that only certain things in life give me (not gonna go into detail here). I'm gonna be honest here though, pretty much any pizza aside from the Domino's/Papa John garbage makes my arms and legs feel A-OK. Pair this with a nice Rolling Rock and we're talking about a 21st century meal fit for a king (and perhaps peasants as

 

[huskyblooz]

Colony

 

[Sky ball]

Colony

I lived in Stamford in the 80"s..best dang thin pie ever. Still there I assume? Pizza only after 4:00 pm?

 

[storrsroars]

Colony

I probably said it before on here, but while I really enjoy Colony and look forward to having one or two whenever I get back to Stamford, I'd call it "a favorite", but not "best". It's a niche pizza, IMO.

That said, I'm constantly surprised there aren't more imitators in the NJ-Bos corridor. The stars of that style are probably Star in Orange, NJ, the Lynwood Cafe in Randolph, MA (I still lament the closing of The Alumni in Quincy which sold $5 bar pies as late as 2001), and of course, The Colony. Riko's is close, but no cigar. But all of them have large numbers of fans and rake in the dough.

 

[methodology]

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.

 

[pepband99]

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.

Apples and Oranges. It's like comparing clams and lobsters - there are connections, but they're different beasts.

 

[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.