OT: - Best Pizza in CT | Page 169 | The Boneyard

OT: Best Pizza in CT

8893 said:
I believe this is one of the signs of the apocalypse:

frenchfrypizza.jpg
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Putting ranch dressing on anything is a straight up admission of sucking at cooking and having zero imagination. Ranks right up there with putting siracha on anything as a topping. Their condiments, not toppings.
 
Ratso said:
ok fries may have gone too far on a pizza

calzone would be fire!
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A Calzone with ground beef, fries, American cheese and ketchup, mustard and relish.
 
temery said:
I'm not looking for mass produced frozen pizza.

The best option is to buy a pizza from a local shop, and freezing a few slices in separate vacuum sealed bags.

Now I'm seeing Big Y, and a couple local shops offering their pizzas, frozen, but uncooked. It's cheaper than their cooked pizzas, but more expensive than the mass produced crap sold in the freezer section at grocery stores.

My question is to anyone who has bought these frozen pizzas, and cooked th at home - how did they come out? As good?
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You kinda answered your question. It's better than the frozen crap, not as good as a cooked pie and overall taste depends on your ability to get oven nice and hot at home.
 
formerlurker said:
I buy the uncooked from Costco sometimes and throw them on the grill. Not bad at all.

I also read that one of the fastest growing franchise's is Papa Murphy's who sells you the uncooked pizza so you can cook at home.

www.franchisedirect.com

Papa Murphy's Take 'N' Bake Pizza Franchise Costs, Fees & FDD

Year Business Began: 1981
www.franchisedirect.com www.franchisedirect.com
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I tried the Papa Murphy's a few times. Think last time was 2-3 years ago. Nothing special, not horrible. It's gimmicky but plenty of gimmicks have stuck around.
 
Chin Diesel said:
Putting ranch dressing on anything is a straight up admission of sucking at cooking and having zero imagination. Ranks right up there with putting siracha on anything as a topping. Their condiments, not toppings.
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As a noted ranch hater, I have to admit, my coleslaw dressing base recipe is 1/2 mayo, 1/3 sour cream and 1/6 ranch. Pretty much the only time I use it, although my wife drowns grape tomatoes with the stuff.

I also discovered a new combo I like this week. I've been buying those Green Giant cauliflower tots as wife needs to avoid carbs (the straight up cauliflower ones suck, but the ones where they mix in other stuff aren't half bad). I airfry them. And as I don't like ketchup and didn't think mayo would do the trick with these, I decided to pour some yum yum sauce on the plate for dipping. I liked it.

Now, while I'm against fries on a pizza. I could be persuaded to try bacon/cheese/cauliflower tots on some kind of flatbread with a garlic cream sauce. Technically not carbs on carbs.
 
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storrsroars said:
As a noted ranch hater, I have to admit, my coleslaw dressing base recipe is 1/2 mayo, 1/3 sour cream and 1/6 ranch. Pretty much the only time I use it, although my wife drowns grape tomatoes with the stuff.
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Well, I'm a triple hater on mayo, ranch and miracle whip. Any of those can be substituted with sour cream, crème fresh, or yogurt. When I do my slaw I do a oil and rice wine vinegar ramen broccoli slaw. Holds up much better than mayo.
 
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el prez is not the master of pizza . he’s from massachusetts

first off - modern should be 9.5
and lorenzo’s in philly should be 7.8
 
Ratso said:
el prez is not the master of pizza . he’s from massachusetts

first off - modern should be 9.5
and lorenzo’s in philly should be 7.8
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It bugs me that he doesn’t know what a neopolitan pizza is. Or what basil or oregano are.

That said? He has eaten at like 600 pizza places.
 
Just found out Piece Pizza, our New Haven style pizza joint has been offering a lobster pizza for the last 2 weeks. I plan on trying it tomorrow night.
 
I had Sally’s for the first time last night. Spectacular pie. Great crust, but the sauce is definitely the standout.

Now that I’ve officially had the Big 3 + Zupp’s I’m having a very hard time deciding an order.

I think I’d go...

1) Modern - Italian Bomb
2) Sally’s - Tomatoe Pie (1/2 with Mozz)
3) Zupp’s - Sausage, Pepper, and Mushroom
4) Pepe’s - White Clam
 
.-.
I Bleed Blue said:
I had Sally’s for the first time last night. Spectacular pie. Great crust, but the sauce is definitely the standout.

Now that I’ve officially had the Big 3 + Zupp’s I’m having a very hard time deciding an order.

I think I’d go...

1) Modern - Italian Bomb
2) Sally’s - Tomatoe Pie (1/2 with Mozz)
3) Zupp’s - Sausage, Pepper, and Mushroom
4) Pepe’s - White Clam
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I agree on Sally’s sauce, it’s fantastic. The plain sauce pie to me is their standout pie.
 
I Bleed Blue said:
I had Sally’s for the first time last night. Spectacular pie. Great crust, but the sauce is definitely the standout.

Now that I’ve officially had the Big 3 + Zupp’s I’m having a very hard time deciding an order.

I think I’d go...

1) Modern - Italian Bomb
2) Sally’s - Tomatoe Pie (1/2 with Mozz)
3) Zupp’s - Sausage, Pepper, and Mushroom
4) Pepe’s - White Clam
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either zuppardis didn’t have the cache or was too far from downtown new haven back when i was a kid. but pretty every spot was great. i remember a place called naples, of course bar, even cosi had a brick oven and the pizza was really good. gotta be the long island water
 
Just moved to Clinton and ordered delivery from Grand Abeets last nite. Large white Margherita was the bomb! Also order eggplnt parm and bruschetta which was excellent as well.
 
The Funster said:
Just moved to Clinton and ordered delivery from Grand Abeets last nite. Large white Margherita was the bomb! Also order eggplnt parm and bruschetta which was excellent as well.
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Welcome to the neighborhood!

They also do a very nice job with the eggplant and artichoke (red) pie--*almost* as good as Modern's.

PS: They will also deliver to the beach.
 
temery said:
I'm not looking for mass produced frozen pizza.

The best option is to buy a pizza from a local shop, and freezing a few slices in separate vacuum sealed bags.

Now I'm seeing Big Y, and a couple local shops offering their pizzas, frozen, but uncooked. It's cheaper than their cooked pizzas, but more expensive than the mass produced crap sold in the freezer section at grocery stores.

My question is to anyone who has bought these frozen pizzas, and cooked th at home - how did they come out? As good?
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I have had the refrigerated super market pizzas from several places. Mixed bag. Some are just too doughy, but they generally fair better than frozen.
 
HuskyHawk said:
I have had the refrigerated super market pizzas from several places. Mixed bag. Some are just too doughy, but they generally fair better than frozen.
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Try American Flatbread. Defrost and I convection bake it at 500 for 5 minutes. It's surprisingly good. I've only had the 3 cheese so I can't vouch for other combos
 
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imno1 said:
Try American Flatbread. Defrost and I convection bake it at 500 for 5 minutes. It's surprisingly good. I've only had the 3 cheese so I can't vouch for other combos
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I think I've had that in Burlington. Is it sold outside of Vermont?
 
The Pizza farm is apparantly a thing in the mid-west. Naturally one of the pizza farm pioneers is in New Haven.
Seems like a cool conecpt. Anyone been to one ?

www.nytimes.com

Where the Produce Includes Pepperoni: The Pizza Farm (Published 2020)

This Midwestern staple has grown ever more popular in the pandemic, bringing farmers and diners together in a socially distanced summer destination.
www.nytimes.com www.nytimes.com
 
Made the mistake of picking up from Pepe's on Sunday, they routed me to the Spot. Wasn't good. As I drove up Wooster I saw the large tent and open air dining at Sally's in the parking lot next door, and I kicked myself.
 
The Funster said:
Just moved to Clinton and ordered delivery from Grand Abeets last nite. Large white Margherita was the bomb! Also order eggplnt parm and bruschetta which was excellent as well.
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mikey nuzz is a giant, with a praise worthy charitable footprint across the area. now, as to his bro with his new 'grande' place over in winthrop (apparently they don't speak to each other), well, that's another story... next time, try the 'Grand Special.' fuhghettabootit. that thing deserves it's own wiki entry.
 
.-.
temery said:
Has anyone here bought an uncooked pizza? I'm seeing a few local shops and places like Big Y offer uncooked pizzas at a big discount.

Has anyone gone this route? Worth doing?
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Zuppardi's sold them at the Shop Rite in Shelton when I lived there.
 
I Bleed Blue said:
I had Sally’s for the first time last night. Spectacular pie. Great crust, but the sauce is definitely the standout.

Now that I’ve officially had the Big 3 + Zupp’s I’m having a very hard time deciding an order.

I think I’d go...

1) Modern - Italian Bomb
2) Sally’s - Tomatoe Pie (1/2 with Mozz)
3) Zupp’s - Sausage, Pepper, and Mushroom
4) Pepe’s - White Clam
Expand ...

I'd go.........

1) Zupp's - sausage and mushroom or wc
2) Modern - Italian Bomb
3) Sally's - Tomato Pie
4) Pepe's - wc - a distant 4th

My wife and I were disappointed the other night at Pepe's in Danbury, place seems to have definitely dropped in quality.
 
temery said:
I'm not looking for mass produced frozen pizza.

The best option is to buy a pizza from a local shop, and freezing a few slices in separate vacuum sealed bags.

Now I'm seeing Big Y, and a couple local shops offering their pizzas, frozen, but uncooked. It's cheaper than their cooked pizzas, but more expensive than the mass produced crap sold in the freezer section at grocery stores.

My question is to anyone who has bought these frozen pizzas, and cooked th at home - how did they come out? As good?
Expand ...
Caraluzzi's Market in Newtown, Bethel or Wilton sells frozen Zuppardis Pies. Derby Shop Rite sells them too, I think.
 
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huskyrob1 said:
I'd go.........

1) Zupp's - sausage and mushroom or wc
2) Modern - Italian Bomb
3) Sally's - Tomato Pie
4) Pepe's - wc - a distant 4th

My wife and I were disappointed the other night at Pepe's in Danbury, place seems to have definitely dropped in quality.
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Thought it was great that Pepe's came to Warwick RI near where i worked. Fell off the table quickly.
 
upstater said:
Made the mistake of picking up from Pepe's on Sunday, they routed me to the Spot. Wasn't good. As I drove up Wooster I saw the large tent and open air dining at Sally's in the parking lot next door, and I kicked myself.
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Times have really changed. At one time, 35 or 40 years ago "the Spot" had the best pie in the state. Even slightly better than the big Pepe's right next door. Pepe's has fallen off a cliff since they opened more restaurants. Last Saturday my wife and I were not happy with the pizza we had at Pepe's in Danbury.
 
huskyrob1 said:
Times have really changed. At one time, 35 or 40 years ago "the Spot" had the best pie in the state. Even slightly better than the big Pepe's right next door. Pepe's has fallen off a cliff since they opened more restaurants. Last Saturday my wife and I were not happy with the pizza we had at Pepe's in Danbury.
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spot was pepe’s for locals who didn’t want to wait in line. we all knew it was the same pie
 
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