OT: - Best Pizza in CT | Page 59 | The Boneyard

OT: Best Pizza in CT

8893 said:
IMO, if you are venturing outside of the Holy Trinity +1 (Pepe's, Sally's, Modern, BAR), Bufalina in Guilford is the most worthy.
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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.
 
mauconnfan said:
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.
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Modern.
 
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. <<
 
superjohn said:
I always loved the fried dough with the pizza sauce and parmesan on top I used to get at Connecticut fairs as a kid.
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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.
 
Paesano said:
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.
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"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 ...;)
 
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Paesano said:
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.
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And anyone who eats fried dough with cinnamon and sugar should be punched in the face.
 
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.
 
huskymedic said:
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. <<
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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.
 
upstater said:
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.
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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.
 
Excalibur said:
Bull****. Fried dough is a dessert. If I want pizza dough with sauce and cheese, I'll get pizza.
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I disagree. I grew up in an Italian part of town and it was more an app or snack instead of a dessert. My friend's mom used to make little ones and she'd stuff an anchovy in the middle, fry it, the top it with garlic butter.
 
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Deepster said:
And anyone who eats fried dough with cinnamon and sugar should be punched in the face.
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What about brushed with butter and covered with powdered sugar?

Paesano said:
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.
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you post/handle so much that Im not even going to bother calling out your post/handles anymore
 
Deepster said:
I disagree. I grew up in an Italian part of town and it was more an app or snack instead of a dessert. My friend's mom used to make little ones and she'd stuff an anchovy in the middle, fry it, the top it with garlic butter.
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Every time my grandfather or his brothers made pizza fritte, it was sprinkled with powdered sugar . . . these were people that lived in the most Italian of Italian neighborhoods.
 
Excalibur said:
Every time my grandfather made pizza fritte, it was sprinkled with powdered sugar . . .
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I have never had pizza fritte with powdered sugar, could never pass up on the tomato sauce option. Its funny people in VA have never heard of such a thing... pizza fritte.
 
UconnFanNVa said:
I have never had pizza fritte with powdered sugar, could never pass up on the tomato sauce option. Its funny people in VA have never heard of such a thing... pizza fritte.
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A batch of pizza dough was always separated into two parts -- the first was baked with tomato, mushrooms spices and parmesan and served as pizza (even though it was more like a flatbread -- fairly bready and very little cheese). The second was fried and sprinkled with powdered sugar and sometimes crushed nuts.

My grandfather died in 2003 and I never tried to replicate his homemade pizza. Last year, in Disney of all places, I ordered a flatbread with mushrooms and grated cheese at one of the fast service food places at EPCOT. I took a bite, and I felt like Anton Ego . . .

 
Excalibur said:
A batch of pizza dough was always separated into two parts -- the first was baked with tomato, mushrooms spices and parmesan and served as pizza (even though it was more like a flatbread -- fairly bready and very little cheese). The second was fried and sprinkled with powdered sugar and sometimes crushed nuts.

My grandfather died in 2003 and I never tried to replicate his homemade pizza. Last year, in Disney of all places, I ordered a flatbread with mushrooms and grated cheese at one of the fast service food places at EPCOT. I took a bite, and I felt like Anton Ego . . .
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Ha ha, that is awesome. Yea coming from Stamford I've learned to make my own pizza being in Richmond VA. One of the best pizza places here is Mellow mushroom, a chain... That tells you what i have to work with here. I've never tried making pizza fritte with my dough though. I'll have to remember that next time I put together a batch.
 
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8893 said:
Modern.
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Tried Zuppardi's really good.

Hate to say the occasional "Traditional" is fine by me as that was the Verdolini's way for me as a kid. Tried it at Z's and it was really really good, sauce is excellent. Got my wife the Garden Veggie whit and she loved it and son a mozzy and he is now a pizza whore and loved it. It's up there - we had to reheat too so I need to try it on site soon, believe I will be very impressed. Love the little hole in the walls
 
Excalibur said:
Every time my grandfather or his brothers made pizza fritte, it was sprinkled with powdered sugar . . . these were people that lived in the most Italian of Italian neighborhoods.
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It really goes both ways. Our church served both. It depends on what you are in the mood for. Sweet or savory? As much of a sweet tooth as I have, I always go for sauce and cheese when it is available. I guess I am savory when savory is good. Except for flourless chocolate cake. That is my crack.
 
Excalibur said:
Every time my grandfather or his brothers made pizza fritte, it was sprinkled with powdered sugar . . . these were people that lived in the most Italian of Italian neighborhoods.
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That's how it's done everywhere except in Connecticut it seems and I don't know why. I find the fried dough with sauce and parmesan to be way tastier.
 
This isn't hard: Fried dough in the morning or for dessert gets the butter and powdered sugar treatment; all other times sauce and grated parm.

Honey may be substituted for butter and powdered sugar.
 
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Either way was how my Italian family handled fried dough. Fit your mood.
I never had the crushed nuts that Excalibur referred to. Sounds interesting. What kind was used?
 
David 76 said:
About to leave for Italy. I will report back.
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If you are heading to Rome, you can find great pizza in many of the restaurants around the Pantheon, as well as in Trastevere.

Other than pizza:

1. Truffles, always.
2. With chinghiale, even better.
3. If in the north, donkey. Look for it braised in Barolo.
4. Lardo.
5. Gelato at least once a day.
 
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