OT: Best Pizza in CT

[Steelerone]

Just finished a Sicilian Chicken Bar-B-Que from Naples in Farmington. Thick crust, great sauce, lots of cheese in the topping to go along with the chicken. Finished it off with a Shocktop. Does life get any better?

 

[Steelerone]

Joeys garlic in farmington is not bad

I think thats the place thats Mama Luca now. Food was great but service was c-.

 

[Steelerone]

Has anyone had Papa Johns? How good is it compared to Pizza Hut/Dominos?

Ctbasketball -we are discussing real Pizza.

 

[Huskybass]

I think that’s exactly right. There are several serviceable options on the shoreline, they are all decent. Carpanzano’s in Guilford is similarly good, but has better pasta dishes. Centro on the Guilford green is bad. Bradley and Wall’s pizza is ok, terrible after refrigerated. It does have the best chicken cutlets in town, though, imo. If you’re hankering for a chicken parm grinder you’d be hard pressed to find a better one.

But as we both know, these places all exist for one reason: to get pizza when Bufalina is closed, or you are trying to save money. Otherwise, you will just be sad thinking about what could have been.

Bufalina’s winter menu’s potato pie is terrific by the way.

On the topic of shoreline pizza, I had dinner at La Scarpetta in Old Lyme the other night. The entrees were delicious, I had chicken and shrimp fra diavolo and my date had linguine with clam sauce. Everything was great from the salads and bread through the entrees. Portions were quite large so we had leftovers and certainly no room for dessert.

While we were waiting for our entrees they brought small slices to everyone to try the pizza. It was bacon and mushroom and it was quite good. A nice surprise. Looking forward to getting a whole pizza there at some point. The owners are cousins who grew up outside of Naples, Italy, FWIW.

 

[upstater]

So do these come frozen? How does that work?

Not thoroughly. They are packed with dry ice so they come cooled, but not frozen. If you have a 3rd middle drawer in your fridge (where I keep meat and beer) it's about the same temperature. In between. (Don't grab the dry ice even if it has plastic around it.)

 

[Balker]

Roccos off Wooster is better then carpanzonos imo

To be honest, I haven’t tried Rocco’s. It’s a bit of a drive down RT 1 and I hadn’t heard any compelling evidence that it’s worth it. Next time Bufalina is closed I’ll give it a try.

 

[Balker]

Agree re Carpanzano's. That's @David 76 's local go-to iirc. Also agree Centro no bueno. We don't do pizza from BWall very often, but when we get it I note that their sauce is sweet, like San Marzano sweet, not sugar sweet, and I like that difference; but yeah it's probably a touch below the others overall. My kids love the sandwiches there but I usually get the hot table stuff like the cajun broiled salmon, green beans and broccoli.

Thanks for the heads up re the Bufalina potato pie from the new menu. We haven't been there since they switched to the winter menu and tbh none of the new pies sounded particularly great to me, but I know they almost always surprise me once I try them. The Arrabbiata sounds interesting, but I wonder if the ricotta makes it richer than I'd like.

Agreed on arrabbiata. Never been a big ricotta fan myself. Though I saw one come out of the oven last weekend and I think it may be worth a shot, it looked amazing. I do really enjoy the fontina on the potato and that’s a new one for me on pizza.

the winter menu overall is not my favorite. And they’ve been phoning in the specials for a few weeks, probably because of their family vacation. But I feel a good one coming on this weekend!

 

[ClifSpliffy]

how about home recipes for dough? anyone have an insight on the subject of incorporating corn meal/corn flower into the mix? ratio?

 

[August_West]

how about home recipes for dough? anyone have an insight on the subject of incorporating corn meal/corn flower into the mix? ratio?

Go to seriouseats.com

Learn. Experiment . Absorb

 

[August_West]

Ctbasketball -we are discussing real Pizza.

That post would hold more credibility if you didn’t just post about how delightful BBQ chicken thick crust is


What are your thoughts on little Caesar’s pretzel crust stuffed with cheese?

 

[Caronimo]

 

[Sphinx]

Withdrawing my endorsement of Mama Luke's on Rte 6 in Bristol. Our latest pizza there was a bland fiasco, and they committed the cardinal sin of trying to seat us at the worst table available. My wife and I have a zero-tolerance policy on that practice.

 

[Huskybass]

Did take out from La Scarpetta in Old Lyme last night. Got a large White Clam pizza consisting of mozz, garlic, chopped clams, grape tomatoes, littlenecks, bacon and fresh herbs. Amazing, absolutely delicious. This place has only been open since last May or so so it's kind of still under the radar but I'll tell you that pizza was absolutely fantastic.

 

[August_West]

Did take out from La Scarpetta in Old Lyme last night. Got a large White Clam pizza consisting of mozz, garlic, chopped clams, grape tomatoes, littlenecks, bacon and fresh herbs. Amazing, absolutely delicious. This place has only been open since last May or so so it's kind of still under the radar but I'll tell you that pizza was absolutely fantastic.

You down in old Lyme now?

 

[Huskybass]

You down in old Lyme now?

Still live in Glastonbury, but Old Lyme has become a regular destination.

 

[storrsroars]

how about home recipes for dough? anyone have an insight on the subject of incorporating corn meal/corn flower into the mix? ratio?

IMO, the only use for corn meal when making pizza is perhaps to spinkle some on a stone to prevent the dough sticking. In the flour? Nfw.

 

[HanDurley]

Anyone here have Cheshire Pizza? Greek style but just recently had it and it's incredible. Good vibe and other great food there. I like their buffalo chicken pizza. Small town though, so not sure how many people have had it, curious.

 

[CTBasketball]

Anyone here have Cheshire Pizza? Greek style but just recently had it and it's incredible. Good vibe and other great food there. I like their buffalo chicken pizza. Small town though, so not sure how many people have had it, curious.

It’s a solid pie if thats whats you’re into.

 

[Huskybass]

Anyone here have Cheshire Pizza? Greek style but just recently had it and it's incredible. Good vibe and other great food there. I like their buffalo chicken pizza. Small town though, so not sure how many people have had it, curious.

Greek pizza can still taste delicious, but it's ceiling is a "B" in my opinion. There is something magical about the thin crust New Haven style pizzas that puts them in a league that the Greek pizzas will never be in, IMO.

 

[Devland]

Greek pizza can still taste delicious, but it's ceiling is a "B" in my opinion. There is something magical about the thin crust New Haven style pizzas that puts them in a league that the Greek pizzas will never be in, IMO.

I am not a big pizza eater (maybe twice a year) but I prefer my crust to have a little more substance. It also needs onions and loaded with some form of hot peppers.

 

[superjohn]

I am not a big pizza eater (maybe twice a year) but I prefer my crust to have a little more substance. It also needs onions and loaded with some form of hot peppers.

You only have pizza twice a year, you can see yourself out of this conversation.

 

[RichZ]

IMO, the only use for corn meal when making pizza is perhaps to spinkle some on a stone to prevent the dough sticking. In the flour? Nfw.

And even that should be coarse ground semolina, not corn meal.

 

[RichZ]

Greek pizza can still taste delicious, but it's ceiling is a "B" in my opinion. There is something magical about the thin crust New Haven style pizzas that puts them in a league that the Greek pizzas will never be in, IMO.

My wife's favorite pie is greek style, so I eat it more than I would if left to my own devices. Had one from Apollo tonight, as a matter of fact, as she was celebrating a good turn of medical events, and I wasn't going to turn off her good mood for the sake of a real pie. Not usual for there, but tonight, we got the thinnest crust I've ever had in a greek pizza place, and overall, I'd call it a strong B. Crust still too much like pastry, and the sauce still too sweet which are the things holding Greek pizza back from me ever giving it serious consideration, but overall, not a bad pizza substitute.

 

[storrsroars]

And even that should be coarse ground semolina, not corn meal.

Traditionally, yes. However, I spent a half year doing demos of a countertop pizza appliance that had an internal stone and got to ~800F. For anything beyond a 2-minute Neopolitan style, a mix of coarse semolina and corn meal worked better than the semolina alone as it did not burn.

 

[uconnfan68]

My wife's favorite pie is greek style, so I eat it more than I would if left to my own devices. Had one from Apollo tonight, as a matter of fact, as she was celebrating a good turn of medical events, and I wasn't going to turn off her good mood for the sake of a real pie. Not usual for there, but tonight, we got the thinnest crust I've ever had in a greek pizza place, and overall, I'd call it a strong B. Crust still too much like pastry, and the sauce still too sweet which are the things holding Greek pizza back from me ever giving it serious consideration, but overall, not a bad pizza substitute.

Good news beats whatever food you celebrate with.