OT: Best Pizza in CT

[Walker11]

Anyone know good spots for Sicilian or God forbid Chicago style in Fairfield County?

 

[imno1]

da legna isn't new haven-style pizza. it's wood fired neopolitan-style pizza with a bunch of fancy toppings. it's good, and i'm glad it exists here in town, but if you want pepe's-sally's-modern, don't settle for da legna.

recently had "olde world apizza" in north haven for the first time. definitely one of the better, lesser-known pies in greater new haven.

Cracks me up that they don’t take credit cards but will take a check. Olde World is definitely one of the better pizzas outside of the top 3

 

[Walker11]

East Haven to S.C. isn't that much of a cultural leap.

Charleston has so many transplants and no good pizza so not a bad idea.

 

[8893]

Anyone know good spots for Sicilian or God forbid Chicago style in Fairfield County?

Jerry's Shakespeare Pizza in Stratford was my introduction to Sicilian pie. I probably ate more Sicilian slices there than the number of slices of pizza I have ever ordered at all other pizza places combined. I still have scars on my chin from the cheese falling off in one bite almost four decades ago. I believe they are still going strong, although I haven't had Sicilian in a very long time.

 

[uconnphil2016]

I keep hearing De Legna is comparable if not better than the big names in New Haven.

I have not tried it yet - what say you, pizza lovers?

(disclaimer - I have not read all 119 pages so I apologize if this is repetitive)

They’re fine, but there’s really no point in going there when you’re in new haven. I’d comp them with a place like Krust in Middletown.

 

[storrsroars]

Anyone know good spots for Sicilian or God forbid Chicago style in Fairfield County?

You hosting a group of philistines this weekend or something?

You guys have Detroit-style pizza up there yet? We've now got three, all in the past two years. One is a chain (Jet's). Kinda like Sicilian- meets-Greek. Anyway, if there is one in Ffld Cty, that might do the trick.

 

[Walker11]

You hosting a group of philistines this weekend or something?

You guys have Detroit-style pizza up there yet? We've now got three, all in the past two years. One is a chain (Jet's). Kinda like Sicilian- meets-Greek. Anyway, if there is one in Ffld Cty, that might do the trick.

I don't think there is a Chicago place, let alone a Detroit place. Sounds good though. I just have a hankering for deep dish. I absolutely loved Uno as a kid and I eat Pepe's every week.

 

[UC313]

Best Sucilian pie ive ever had was at Gino’s in Waterbury. Only sauce and grated cheese. And garlic. Oh gawd the garlic.

 

[huskyrob1]

Wrong But I will admit Zupps make an awesome white clam if you don’t mind spending $25 on a small

Pepe's used to be higher, maybe even #1 like 30 years ago. Dropped several notches in recent years. Zuppardis is the best, only place in greater New Haven that still make their own sausage. I always get the Zupps Special when I'm in town. If you want expensive pizza go to Sally's, $35 w tax for a large sausage and mushroom pie is outrageous. Zuppardis and Modern are a cut above the rest nowadays, didn't always used to be like that.

 

[Robertelamin]

I don't think there is a Chicago place, let alone a Detroit place. Sounds good though. I just have a hankering for deep dish. I absolutely loved Uno as a kid and I eat Pepe's every week.

There is a Uno by Fenway Park but you probably aren’t that hungry... There was one at west farms for years but it’s gone.

 

[outlaw]

There is a Uno by Fenway Park but you probably aren’t that hungry... There was one at west farms for years but it’s gone.

I believe the UNO by the Bball HOF is still open

 

[August_West]

I believe the UNO by the Bball HOF is still open

It is.

But the thing with Deep dish is that it is the only Pizza that doesnt suffer very badly from freezing and reheat in a home oven. Its just the nature of the way those Pies are made (longer cooks at lower Temps - more casserole than pizza) it lends itself to that treatment way better than any other frozen pizza .

Thus the Supermarket Freezer of UNO Pizzas is a very decent and edible appoximation. Or you can go one step further and do I what I did for my Chicago Native parents on XMAS eve. I ordered 6 Lou Malnati's frozen deep dish shipped. (6 is where the price break makes sense on ordering) And while it aint quite the same, it was damn good and close.) They were ecstatic.

A couple of pro tips of cooking either at home. Grease the Pie Pan with a generous mix of olive oil and melted butter. ALWAYS do these in a Pie Pan, not straight in the oven or on a baking sheet.

 

[Husky25]

It is.

But the thing with Deep dish is that it is the only Pizza that doesnt suffer very badly from freezing and reheat in a home oven. Its just the nature of the way those Pies are made (longer cooks at lower Temps - more casserole than pizza) it lends itself to that treatment way better than any other frozen pizza .

Thus the Supermarket Freezer of UNO Pizzas is a very decent and edible appoximation. Or you can go one step further and do I what I did for my Chicago Native parents on XMAS eve. I ordered 6 Lou Malnati's frozen deep dish shipped. (6 is where the price break makes sense on ordering) And while it aint quite the same, it was damn good and close.) They were ecstatic.

A couple of pro tips of cooking either at home. Grease the Pie Pan with a generous mix of olive oil and melted butter. ALWAYS do these in a Pie Pan, not straight in the oven or on a baking sheet.

All due respect, Dub, but that looks like the fried dough available at Rentschler.

 

[mauconnfan]

I believe the UNO by the Bball HOF is still open

Yeah lots of our vendors stay at the HGI there and I meet them for a couple after we work or meetings. Pizzas not good at all no matter what your choice would be. Best bet is walk across the parking lot to Max's or Plan B if you want some good beer and a decent meal. Pizza just doesn't cut it at UNO's there.

 

[Husky25]

Sat. - Lunch at Rossini's - East Hampton following my son's Pinewood Derby. Split a small Special w/o Peppers with my father.
Sun. Lunch at Three Fellas - Marlborough following his swim lesson - Slice of Chicken Bacon Ranch
Last night - Dinner at Pizzeria DaVinci - Colbalt before his Pack Meeting.- Slice of Pepperoni.

Rossini's was it's normal spot-on goodness.
Three Fellas was decent, no complaints, but not exactly going out of my way with Rossini's less than a mile down the road on a non-Monday.
DaVinci, which is normally pretty solid, served slices that may or may not have been under the warmer all afternoon. Fairly decent after being reheated for 5 minutes, but none to appetizing in the case at first glance.

 

[elmcityboy]

zuppardi's is gas-fired pizza, so it's never going to beat the coal-fired pizza at "the big three." really great pizza though, and the atmosphere is pretty much unbeatable. it belongs in the "second tier" of new haven-area places, all of which smoke most other towns' best places.

abate's (two doors down wooster street from pepe's) makes a really good sicilian-style pizza. seemingly one of the only places around here that does!

 

[huskyrob1]

Hi​

I believe the UNO by the Bball HOF is still open

There used to be an UNO's in Fairfield on Black Rock Turnpike, but it closed. Worst pizza I ever had.

 

[Waquoit]

But the thing with Deep dish is that it is the only Pizza that doesnt suffer very badly from freezing and reheat in a home oven.

I'll say it. That's because it wasn't that great to begin with.

 

[huskyrob1]

zuppardi's is gas-fired pizza, so it's never going to beat the coal-fired pizza at "the big three." really great pizza though, and the atmosphere is pretty much unbeatable. it belongs in the "second tier" of new haven-area places, all of which smoke most other towns' best places.

abate's (two doors down wooster street from pepe's) makes a really good sicilian-style pizza. seemingly one of the only places around here that does!

Couldn't disagree more, 800 or 900 degrees in a gas fired oven or a coal fired oven or a wood fired oven makes no difference as long as the walls of the oven are still brick or cement lined. What does make a difference is how the dough is made, and Zuppardis has always used a better grade of olive oil than the other places, also freshly made sausage makes a difference to me. I'll say it again, Zuppardis, then Modern, then Sally's if you can afford it, Pepe's.

 

[elmcityboy]

Couldn't disagree more, 800 or 900 degrees in a gas fired oven or a coal fired oven or a wood fired oven makes no difference as long as the walls of the oven are still brick or cement lined. What does make a difference is how the dough is made, and Zuppardis has always used a better grade of olive oil than the other places, also freshly made sausage makes a difference to me. I'll say it again, Zuppardis, then Modern, then Sally's if you can afford it, Pepe's.

could be true about the olive oil and sausage, i honestly couldn't tell you! but zuppardi's doesn't use a brick oven. see the picture below.

it's good pizza, we don't disagree there, but the texture (and char) is different when it comes out of a conventional gas oven!

 

[methodology]

could be true about the olive oil and sausage, i honestly couldn't tell you! but zuppardi's doesn't use a brick oven. see the picture below.

View attachment 38886

it's good pizza, we don't disagree there, but the texture (and char) is different when it comes out of a conventional gas oven!

They do vacuum the ovens frequently throughout the night which might make a difference, have no idea though

 

[huskymedic]

Artichoke Basille’s Pizza to open its first Connecticut location in Newington

 

[JordyG]

Artichoke Basille’s Pizza to open its first Connecticut location in Newington

Damn Yankee's and their artisanal hipster foods are everywhere. Artichoke and pizza! Sacrilege!

 

[Ewekon]

I just see a lot of $30 pies. Better be good.

 

[Hans Sprungfeld]

Artichoke Basille’s Pizza to open its first Connecticut location in Newington

If they sell Sicilian slices like they do on 14th Street, and if the slices are as good as on 14th Street, this IS news!

2 Sundays ago, I got a slice for the first time in their new location across the street from where I used to walk up to the sidewalk window. I was skeptical, but it was a planned part of a walk from Fulton Street to GCT, and chosen over Katz's Deli. It was outstanding: crunchy, FULL-fat flavor, with great chunky plum tomato sauce. I don't eat anything like this anywhere else, but here it is special.

Noted: Before it closed, the Bridgeport Two Boots was terrible in comparison to the the one I used to go to in the West Village, and I have never had a transcendent pie from any Pepe's other than Wooster Street.

Between this, Goldburger's and its related restaurant, I'm seeing a new reason to check out Newington at some point.