OT: - Best Pizza in CT | Page 114 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
Balker said:
Have to recognize the New Haven scene for what it is. But I agree that Bufalina is doing something more interesting right now that has a more Neapolitan style that contrasts with the New Haven style nicely given the proximity.

There is no scale to Bufalina though, it's just the one pizza maker who makes everything. I think that consistency and style is why, to me, it's the best right pizza in the state right now, but there's something to be said about achieving great pizza at scale as Pepe's has, Bufalina won't be able to do that.
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Agree 100%, and would also add that the fact that Bufalina makes only small pies has a lot to do with its consistency as well. It is a lot easier to control the thickness of the crust, the doneness of the pie and the distribution of the toppings on a small pie than on larger sizes.

FWIW, I have been to Bufalina on the rare night when one of Matt or Melissa are not there. On both occasions someone other than Matt was cooking the pies (he was making the pies the night that Melissa wasn't there and another employee was manning the oven) and they were not quite as perfect as usual.
 
I Bleed Blue said:
I know some of you may not care for Dave Portnoy or Barstool, but this is a big deal. Pres has finally come to New Haven to rate pizza. He’s planning on hitting Modern (8.8, should have been a 9.2), Pepe’s, Sally’s, and BAR. Zuppardi’s should be added too imo.

If all the New Haven pizza places deliver (which of course they will), he’ll declare New Haven the rightful pizza capital of the world!
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Post his others please.
 
8893 said:
When is this? It must have already happened because Modern isn't open on Mondays and it doesn't open until 10:30 on the other days of the week.

Speaking of Modern, we got takeout from there on Friday for the first time in several months, during which we've had Bufalina probably a half dozen times or more. We all agreed that the Modern crust now seems thick to us by comparison to Bufalina. One of the two pies was also under-done. Both were still excellent, but I think Bufalina is now our overall favorite, period.
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Take out is always a risky proposition in my book, even when comparing.

Nothing compares to sitting with the metal tray in front of you. That's how a pizza should be judged. It's one of Portnoy's few failings in this laugh out loud endeavor.
 
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HooperScooper said:
He previously reviewed Pepe's in Manchester and Chestnut Hill, MA but those were a long time ago and his scores back then weren't as consistent. My son calls those old reviews "rookie scores".
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Some of his other Boston reviews are too high imo. Admitted homerism there.
 
intlzncster said:
Take out is always a risky proposition in my book, even when comparing.

Nothing compares to sitting on the metal tray in front of you. That's a pizza should be judged. It's one of Portnoy's few failings in this laugh out loud endeavor.
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I'm also a true believer it should be a mozz pie for judging. That way you can get a true taste of the quality of cheese, sauce, crust, ratio and other ingredientsdon't mask any deficiencies
 
8893 said:
FWIW, I have been to Bufalina on the rare night when one of Matt or Melissa are not there. On both occasions someone other than Matt was cooking the pies (he was making the pies the night that Melissa wasn't there and another employee was manning the oven) and they were not quite as perfect as usual.
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Oh this is interesting new info, I've never not seen Matt in there. He lives around the corner from me and I saw him in the hardware store one time, but I've never spoken to him other than when picking up pizza. I think I need to befriend the guy. There are likely some solid benefits to that relationship.
 
methodology said:
I'm also a true believer it should be a mozz pie for judging. That way you can get a true taste of the quality of cheese, sauce, crust, ratio and other ingredientsdon't mask any deficiencies
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Absolutely. Cheese only. Sometimes you have to stray from mozz if that's what the restaurant does for a living, but otherwise, stick to the classic pie.
 
Balker said:
Oh this is interesting new info, I've never not seen Matt in there. He lives around the corner from me and I saw him in the hardware store one time, but I've never spoken to him other than when picking up pizza. I think I need to befriend the guy. There are likely some solid benefits to that relationship.
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One night it was his birthday and they had no childcare, so he was given the night "off" to stay home; the other time Melissa was sick so Matt was making the pies and the tall male employee was manning the oven.

They couldn't be nicer people or easier to speak with; best opportunities for that are while eating there. As you know, pickup can be hectic.
 
methodology said:
Lol colony has its place and their hot oil pie is great but they are not even top 30 in the state and that might be generous
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But they're #1 in their particular style, and that's really all that matters. Not everyone is looking for an authentic Neapolitan or coal-oven baked pie every time out. Sometimes you just want to slum with a pitcher of macrobrew. And Colony delivers that in spades.

I've said it before on here, when I go back to Connecticut, it's not the taste of Pepe's I head to first even though it's the superior pizza. It's Colony. I can get something that's a weak facsimile of Pepe's/Sally's here in Pittsburgh. But nobody does bar/tavern style pies here.

I kinda hope this dope rates the NH classics lower than expected. Not like those places need more bro clients. I can't imagine his audience is anything but bros. And they're already content getting stuffed crusts at Dominos.
 
storrsroars said:
But they're #1 in their particular style, and that's really all that matters. Not everyone is looking for an authentic Neapolitan or coal-oven baked pie every time out. Sometimes you just want to slum with a pitcher of macrobrew. And Colony delivers that in spades.
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philistine.
 
Mr. Conehead said:
Colony Pizza woudl be a great place if it was lcoated anywhere other than CT, NY and NJ. In CT, its still behind Modern, Pep's (orginal) and Bar in my opinion.
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The point is that it's a different category altogether, like Greek, deep dish or Sicilian.
 
Mr. Conehead said:
Colony Pizza would be a great place if it was lcoated anywhere other than CT, NY and NJ. In CT, its still behind Modern, Pep's (original) and Bar in my opinion.
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In my experience NJ has the best italian food but I never had truly great pizza there. It always gets lumped in as a part of the pizza belt but for pizza I have CT. #1, NY #2, and NJ a distant #3. Don't even get me started on RI being a part of the pizza belt.
 
Walker11 said:
This doesn't make sense but even though I would not rank Colony above any of the giants, it is often what I crave.
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The combination of stingers and hot oil is addictive. But for me, it doesn’t sit well in the stomach, so I have stopped craving it.
 
superjohn said:
In my experience NJ has the best italian food but I never had truly great pizza there. It always gets lumped in as a part of the pizza belt but for pizza I have CT. #1, NY #2, and NJ a distant #3. Don't even get me started on RI being a part of the pizza belt.
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NJ does has decent pizza - heck, they even have their own Colony in Star Tavern in E. Orange - but also a higher % of non-decent pizzas. There are some worth seeking out though. And, like CT, there's a range of styles from thin crust, NY street, Greek, wood-fired, grandma, tomato pie, etc.

Regardless what you may think of the pizza, a trip to Santillo's should be on every pizza nerds schedule.

Will add that when Roberto Capuriscio (current owner/chef at Keste) moved away from Pittsburgh (a very sad day for pizza here), he toiled in Ridgewood for a few years before going to Manhattan. NJ is a legit part of the belt, but agree it's #3.
 
zyron said:
If you are in Stamford I second giving Colony Grill a try. Love their hot oil pizza or their stinger's pizza. Place has been there forever and it looks like it but damn it is good.
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I have DREAMS about Colony. Whenever I go home and I take someone with me (ex-husband, last BF) I make them go. It’s a test.
The last BF knew about it bc he’s a pizza freak and had seen it on some show.
 
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