OT: - Best Pizza in CT | Page 192 | 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
Zionn said:
Dough is supper easy to make though.....
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For the record my super lazy ass teenage son does know how to make and knead home made dough and it's pretty good. Also does great with made from scratch chocolate chip cookies.
 
ClifSpliffy said:
just hit stop and shop, and shoprite. both stores at least 80% full on their entire frozen pizza lineup. tony's (the first frozen pizza in US, fair value) was on sale for $3.99 at shoprite.
maybe 50% wearing masks, maybe 3/4 following arrows. joked with the manager about the impending frozen pizza shortage, which was funny for him to hear. 0-3 on yeast, isopropyl, and bleach. 100% everything else. that is all. carry on.
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Stamford?
 
There’s no jobs no food no hope but we have Netflix so we have no right to complain.
 
Apparently making your own sourdough is all the rage right now...not sure I understand the craze but then again my grocery store still has bread so who cares
 
Chin Diesel said:
Yeah but reports are saying yeast is becoming a hot commodity.
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True, and definitely not something I expected. My dough making has been temporarily derailed.
 
Chin Diesel said:
Yeah but reports are saying yeast is becoming a hot commodity.
Expand ...

Talked to a guy in Wisconsin who got a pound of yeast with no trouble. It seems to be a localized phenomenon.
 
Use a large flour tortilla. Crisp it up in the oven, add light toppings and then back in the oven for 8-10 minutes
 
Chin Diesel said:
Yeah but reports are saying yeast is becoming a hot commodity.
Expand ...

Yeast is tough to come by around here, although you could buy it in bulk from Restaurant Depot. Fortunately I have a few packs of dry and a couple cubes of compressed, but am using those for bread.

I was in TJs last week and they still had plenty of prepared packaged pizza dough in the refrigerated section. Also a bunch of frozen pizza shells and some pre-baked ones with the bread. The refrigerated dough balls aren't the greatest for making a super thin crust, but you can stretch them out fairly thin for a NY style (think Ray's) pie.
 
Making your own dough is the way to go. The bonus is you can make a lot and freeze them in individual balls, so you just have to stretch, top, and bake when you’re ready. Best recipe I’ve come across is below and a pic of a recent one just to make everyone hungry.

B968EEC6-175A-4974-82E7-C355C5E7534D.jpeg


www.seriouseats.com

Basic New York-Style Pizza Dough Recipe

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.
www.seriouseats.com www.seriouseats.com
 
WhereistheDove? said:
Making your own dough is the way to go. The bonus is you can make a lot and freeze them in individual balls, so you just have to stretch, top, and bake when you’re ready. Best recipe I’ve come across is below and a pic of a recent one just to make everyone hungry.

View attachment 53316

www.seriouseats.com

Basic New York-Style Pizza Dough Recipe

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.
www.seriouseats.com www.seriouseats.com
Expand ...

100%

It's easy too.

But if you don't want to, check this out and thank me later.

www.seriouseats.com

Extra-Crispy Bar-Style Tortilla Pizza Recipe

Tortilla-based pizzas are the ideal quick and easy way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.
www.seriouseats.com www.seriouseats.com
 
storrsroars said:
Yeast is tough to come by around here, although you could buy it in bulk from Restaurant Depot. Fortunately I have a few packs of dry and a couple cubes of compressed, but am using those for bread.

I was in TJs last week and they still had plenty of prepared packaged pizza dough in the refrigerated section. Also a bunch of frozen pizza shells and some pre-baked ones with the bread. The refrigerated dough balls aren't the greatest for making a super thin crust, but you can stretch them out fairly thin for a NY style (think Ray's) pie.
Expand ...
The one on 11th?
 
ClifSpliffy said:
just hit stop and shop, and shoprite. both stores at least 80% full on their entire frozen pizza lineup. tony's (the first frozen pizza in US, fair value) was on sale for $3.99 at shoprite.
maybe 50% wearing masks, maybe 3/4 following arrows. joked with the manager about the impending frozen pizza shortage, which was funny for him to hear. 0-3 on yeast, isopropyl, and bleach. 100% everything else. that is all. carry on.
Expand ...

I loved Tony’s when I was a kid. It was the only brand my mom bought. Since we came to CT from Kansas I suspect it is because Tony’s started in Salina, KS. Loved their slightly spicy sauce and crisp crust.

This thread is making me want frozen pizza for lunch. But I must ask, why are they sold out when most pizza places are open for take out and delivery?
 
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