OT: - Best Pizza in CT | Page 171 | 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
Hans Sprungfeld said:
My expectations are limited, but it's within the spirit of the project. I've already gotten what I want out of my home turf.

By virtue of one time having been along the way, and a hype from Jane & Michael Stern, I've been several times. It probably fills my geographic space, with a different trajectory, that @ClifSpliffy fills via Jennie's (or some such).

In terms of going inland & north from Bridgeport, I'd add that Domenick & Pia's slices in Waterbury completely underwhelmed me both times I went. Nothing hostile, simply couldn't fathom the love some show it, and that included giving it points for there seeming to be a Domenick and a Pia, IIRC.
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A couple of places I used to go to in North Bridgeport years ago that were good back then, Vinnie's Pizza, across from Beardsley Park and Pizza Time on North Madison Ave was good but it closed when Sal passed away. Vinnie's made the best lasagna and garlic bread with cheese, I ever had.
 
Here's a pain pie I made this weekend. It's simple but amazing
 

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superjohn said:
I love Domenick and Pia's and think the plain tomato sauce and bread pie at Sally's so many rave about is absolute garbage, everyone has different tastes and opinions.
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There's a wide variety of tastes and opinions, and I think that's more good than bad. I liked reading this particular difference between you and me. No shade intended.
 
methodology said:
You want to have the stone/ bottom of pizza oven reading at around 620-660 range
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That's a simplistic interpretation. Depends on the style of pizza.

I cook neapolitan in a pizza oven. My old bricks weren't great so I swapped them out for some specially ordered ones. My floor temp is usually around 725-750 when I'm cooking at my best. Air temp maybe 900 but it's trickier to measure with the infared thermometer I use.

Friends of mine cook at 550 or lower with great success
 
Does anyone know where to get pizza similar to Marino's meat sheet pizza (closed years ago in Middletown)
 
Anyone have a list of pizza spots to hit up in Fairfield County and below? Most of these places yall have been posting are north of Farflield County. I want to try them out but it'll have to be when im traveling North.

Top places i want to try not in FF:
Sallys
Modern
Bar
Roseland Apizza
Zuppardis
 
nashusky109 said:
Anyone have a list of pizza spots to hit up in Fairfield County and below? Most of these places yall have been posting are north of Farflield County. I want to try them out but it'll have to be when im traveling North.

Top places i want to try not in FF:
Sallys
Modern
Bar
Roseland Apizza
Zuppardis
Expand ...

Colony Grill Stamford/Fairfield - Hot Oil Pizza has been discussed on here multiple times.
 
huskymedic said:
Colony Grill Stamford/Fairfield - Hot Oil Pizza has been discussed on here multiple times.
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should've given some detail but i've probably had 50 Colony Pies in the past couple years. Been there plenty of times (Stamford, Port Chester, Norwalk, and FF location)
 
nashusky109 said:
Anyone have a list of pizza spots to hit up in Fairfield County and below? Most of these places yall have been posting are north of Farflield County. I want to try them out but it'll have to be when im traveling North.

Top places i want to try not in FF:
Sallys
Modern
Bar
Roseland Apizza
Zuppardis
Expand ...

In addition to Colony, I've enjoyed pizza at thd following places, though it's not as though I'd travel from New Haven County to there, more so that if I'm with Fairfield County friends who want pizza, these are places that I'd be pushing to choose.

Brick & Wood - Fairfield
Stanziato - Danbury
Salerno's - Stratford
Letizia's - Norwalk

I'd be interested or willing to check out these 4 more:

Brewport - Bridgeport (someone I respect told me to give it another try)
Pizza Co - Former gas station in Stratford
Jennie's - Monroe, because @ClifSpliffy suggested it and @RichZ said not to bother going back to Carminuccio's
Pepe's in Danbury or Fairfield, though again to join the crowd if that s what they choose. I've got Wooster St nearby.
 
Hans Sprungfeld said:
Has anyone here tried the Blind Pig pie w/Bear's burnt ends, smoked gouda, and something else I can't remember?
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I wonder if that was a special. I'll be in the area on Saturday so I rushed to the website. The current menu doesn't have a hint of smoked gouda. Nothing wrong with the current burnt ends offerings though.
 
thetruth123 said:
Does anyone know where to get pizza similar to Marino's meat sheet pizza (closed years ago in Middletown)
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Not familiar with Marino's but Nardi's in South Windsor is still doing sheet pizzas last I heard.
 
Waquoit said:
I wonder if that was a special. I'll be in the area on Saturday so I rushed to the website. The current menu doesn't have a hint of smoked gouda. Nothing wrong with the current burnt ends offerings though.
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You're definitely right.

The Kansas City shows mozzarella & cheddar (horseradish & KC BBQ sauce too).

Dunno if I got it wrong or they changed it,but that's what I was referring to.
 
nashusky109 said:
Anyone have a list of pizza spots to hit up in Fairfield County and below? Most of these places yall have been posting are north of Farflield County. I want to try them out but it'll have to be when im traveling North.

Top places i want to try not in FF:
Sallys
Modern
Bar
Roseland Apizza
Zuppardis
Expand ...

I haven't been since it reopened, but if I were back in Stamford, I'd try Amore (by the Springdale RR station). It used to be a top tier Ffld Cty pizza I enjoyed a lot, living a half mile away, but the owners retired years ago. It was then re-opened a few years ago by a former employee who went onto win a bunch of pizza-making awards and has been on Food Channel and the like.
 
Hans Sprungfeld said:
In addition to Colony, I've enjoyed pizza at thd following places, though it's not as though I'd travel from New Haven County to there, more so that if I'm with Fairfield County friends who want pizza, these are places that I'd be pushing to choose.

Brick & Wood - Fairfield
Stanziato - Danbury
Salerno's - Stratford
Letizia's - Norwalk

I'd be interested or willing to check out these 4 more:

Brewport - Bridgeport (someone I respect told me to give it another try)
Pizza Co - Former gas station in Stratford
Jennie's - Monroe, because @ClifSpliffy suggested it and @RichZ said not to bother going back to Carminuccio's
Pepe's in Danbury or Fairfield, though again to join the crowd if that s what they choose. I've got Wooster St nearby.
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Parlor in Wilton is worth checking out. Neapolitan style like Zeneli's on Wooster St.

Danbury Pepe's is better than Fairfield on all fronts. The separate take out door is also a plus.

There's also a Sally's going into the new Norwalk mall FWIW.

Colony/Riko's. Not sure I'm able to tell the difference between them (Riko's was started by a former Colony employee and there were some lawsuits between the two), but solid bar pies.
 
I'm already way over my pizza quota for the month, and we're headed to a cousin's house for pizza tomorrow, too; so I hate myself for checking Bufalina's special, which may force me to really overdo it by grabbing one of these tonight for an appetizer...

Braised veal cheek ragu Pizza

sauce, spinach, hot cherry peppers, mozzarella
 
8893 said:
I'm already way over my pizza quota for the month, and we're headed to a cousin's house for pizza tomorrow, too; so I hate myself for checking Bufalina's special, which may force me to really overdo it by grabbing one of these tonight for an appetizer...

Braised veal cheek ragu Pizza

sauce, spinach, hot cherry peppers, mozzarella
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What is a pizza quota???
 
8893 said:
The veal cheek ragu pizza was excellent though...
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Everyone is entitled to like what they like, but as a huge cheeks of anything fan, I have to think that simply having a bowl of the ragout and sopping up the sauce with some great bread would ace the pizza. I cannot for the life of me see how being in a high heat oven would improve flavor or texture of cheeks meat. Simply sounds like a novelty/vanity pizza concoction to me. JMHO.
 
storrsroars said:
Everyone is entitled to like what they like, but as a huge cheeks of anything fan, I have to think that simply having a bowl of the ragout and sopping up the sauce with some great bread would ace the pizza. I cannot for the life of me see how being in a high heat oven would improve flavor or texture of cheeks meat. Simply sounds like a novelty/vanity pizza concoction to me. JMHO.
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I might think the same if I hadn't been there and eaten it. The owners (who make and cook every pie) are the least vain people on the planet and I have come to trust them implicitly. Youngest daughter/super-taster even heartily approved the combo when reheated the next day (I only mentioned ragu, not veal or cheeks...). I'm hoping that one makes the winter menu.

Pumpkin seed pesto with speck has been our favorite on the fall menu.

Tonight's special is typical of one that would have me thinking twice before ultimately trusting their instinct again (especially since I'm not a huge fan of ricotta on pizza because it is usually too rich for me):

Pizza Special:

Blistered Grape Pizza

mozzarella, herb whipped ricotta, sausage, arugula
 
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