OT: - Best Pizza in CT | Page 230 | 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 11.4%

  • No. I can't live without it.

    Votes: 64 72.7%

  • Move it to another board.

    Votes: 14 15.9%
  • Total voters
    88
August_West said:
Jibsey: But, seriously, no b.s...if you ever want to eat pizza or just get weird with somebody...You know...buddies.
8883:
I'll drop by. You drop by my place any time.
jibsey: What's your address? You're on Briar, right?
8893 : Briar, yeah. Number 2.
Jibsey : Do you have a willington pizza ?
8893: and a pond. A pond would be good for you. Natural spring water.
Jibsey:
Anything would be good.
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Caddyshack reference gets a like from me every. Single. Time!
 
jibsey said:
Had a margherita and white clam at Pepis Fairfield the other day meeting my son out out of the city. I do not understand the hoopla. Very slim on the toppings, burnt crust. What’s to like?
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Over hyped, over cooked, and way over priced. Pepe’s hasn’t baked a good pie in 20 years. It’s sad because 40 years ago it was the best.
 
CONN78SEJ said:
Over hyped, over cooked, and way over priced. Pepe’s hasn’t baked a good pie in 20 years. It’s sad because 40 years ago it was the best.
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Over cooked he says, what a load of nonsense. Pepe's on Wooster still makes excellent pies.
 
karstenkibbe said:
I don’t understand your point, or I’m missing something here. Why would you want Sally’s to be drowned out by existing options? The alternatives, outside of the bar pie style, and Greek pizza (if that’s your thing), are numerous and mediocre. Most of us who grew up in Stamford know that it is the capital of average, forgettable, decent pizza. If this Sally’s location churns out even a decent replica of what’s found on Wooster Street, that pie will be better than anything found in Stamford. It’s also a great addition to the lively scene found on lower Summer Street pre-covid.
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If the cost of living in Stamford is any indication on Sally’s venture there, expect a $40 pie.
 
superjohn said:
Over cooked he says, what a load of nonsense. Pepe's on Wooster still makes excellent pies.
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It sucks, compared to what it was 40 years ago. I think the grandson that runs the Pepe’s franchise now, spends more time showing off his classic car collection than running the business. His grandfather never burned the crust like that, he was a bread maker. A tiny bit of charring on the crust is fine but nowadays the charring is way overdone. If you want to fill your mouth with black soot be my guest. They skimp on the sausage too at Pepe’s. If I want a good New Haven pie I’ll call Modern or Zuppardis.
 
CONN78SEJ said:
It sucks, compared to what it was 40 years ago. I think the grandson that runs the Pepe’s franchise now, spends more time showing off his classic car collection than running the business.
Expand ...
I guess you completely missed that Gary Bimonte passed away a few months ago…
 
Heading up to Farmington in a few weeks. Besides Pepe's satellite location in West Hartford, which I have already been to, what's a good pizza joint to take the boys to in either Farmington or West Hartford? The misses wants Mexican, so taking her to Toro Loco the day we don't go out for pizza.
 
Mr. Conehead said:
Heading up to Farmington in a few weeks. Besides Pepe's satellite location in West Hartford, which I have already been to, what's a good pizza joint to take the boys to in either Farmington or West Hartford? The misses wants Mexican, so taking her to Toro Loco the day we don't go out for pizza
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Harry's Bishops Corner or Joey's Piazza, both in West Hartford.
 
August_West said:
I mean just having a change of pace option on "what tonight? Colony, or Sally's"? astronomically ups Stamford's pizza game. They are both great, but different enough that having an alternate option depending on mood makes you better than 99% of America.
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Well, I guess we have a difference of opinion. I like:

Coal House
Niko's
John the Baker
Hell, in a pinch even Planet!

When I was growing up I spent a lot of time with grandparents who lived in East Haven. Most Friday nights like clockwork it was pizza time and we had generally the following options:

Pepe's
Sally's
Modern
Tolli's
DePalma's
(Occasionally when they were bringing me back to my parents in North Haven we would hit Grand Apizza North, Lanterna Rossa, Bimonte's, or Angelo's)

Out of all of 'em I grew to hate Pepe's and Sally's because even as a kid back in the 80s I always felt like those two gave you soooooo much less for your money and had the smallest pies/ingredients ratio. And I despise the whole 'thin crust' ethos as well.
 
Rich said:
Out of all of 'em I grew to hate Pepe's and Sally's because even as a kid back in the 80s I always felt like those two gave you soooooo much less for your money and had the smallest pies/ingredients ratio. And I despise the whole 'thin crust' ethos as well.
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Spoken like a true republican! :D

Although I'm surprised you like Coal House.
 
Rich said:
Well, I guess we have a difference of opinion. I like:

Coal House
Niko's
John the Baker
Hell, in a pinch even Planet!

When I was growing up I spent a lot of time with grandparents who lived in East Haven. Most Friday nights like clockwork it was pizza time and we had generally the following options:

Pepe's
Sally's
Modern
Tolli's
DePalma's
(Occasionally when they were bringing me back to my parents in North Haven we would hit Grand Apizza North, Lanterna Rossa, Bimonte's, or Angelo's)

Out of all of 'em I grew to hate Pepe's and Sally's because even as a kid back in the 80s I always felt like those two gave you soooooo much less for your money and had the smallest pies/ingredients ratio. And I despise the whole 'thin crust' ethos as well.
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There’s nothing wrong with Coalhouse. Dependable is how I would describe their pizza. In fact, their Stinger pie is tasty, but once CH pizza hits the box, RIP pizza. Planet Pizza’s Stamford location is horrible. John the Baker has fallen so far. It’s a completely different pizza experience than it was 30 years ago. I would take Mario the Baker on High Ridge over JTB for old school Stamford pizza. In the end, if I want good standard stuff, I’d rather hop on the Merritt for the 15 minute drive to Letizia’s in Norwalk. Or make the effort to eat the exceptional sourdough pies Grigg Street Pizza is making in Greenwich.
 
Rich said:
Well, I guess we have a difference of opinion. I like:

Coal House
Niko's
John the Baker
Hell, in a pinch even Planet!

When I was growing up I spent a lot of time with grandparents who lived in East Haven. Most Friday nights like clockwork it was pizza time and we had generally the following options:

Pepe's
Sally's
Modern
Tolli's
DePalma's
(Occasionally when they were bringing me back to my parents in North Haven we would hit Grand Apizza North, Lanterna Rossa, Bimonte's, or Angelo's)

Out of all of 'em I grew to hate Pepe's and Sally's because even as a kid back in the 80s I always felt like those two gave you soooooo much less for your money and had the smallest pies/ingredients ratio. And I despise the whole 'thin crust' ethos as well.
Expand ...
Had a John the Baker pizza years ago. As I recall it was excellent then. Thought it was better than Niko’s or Colony.
 
imno1 said:
Can we agree that there is a difference between a nicely charred pie and a burnt one.
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Was reading the responses and was getting ready to type the same thing.

Yes, there is a difference between charred and burnt. And the distinction between them is going to vary by person.
 
Last day of last PD at school and the Big Green pizza truck stopped by, crushed it as usual. Felt great to have a normal faculty celebration this year!
 
Slightly off topic, but are there any fans of what is known in Mass as "South Shore Bar Pizza". While it isn't New Haven Apizza, it's pretty tasty stuff and beats the hell out of "House of" Greek pizza. My wife is from that area and found online recipes and detailed instructions on making those pies at home. This was the result, quite good results.

Bar pizza.jpg
 
Back in '99-'01 when I was living in Quincy, The Alumni had a pretty good $5 bar pie. The place has closed since then and it wasn't Colony good, but I probably ate a dozen of them in those couple of years. Unfortunately didn't know about Linwood, et.al.until I was in Pittsburgh. And we have nothing like those here
 
Mr. Conehead said:
Heading up to Farmington in a few weeks. Besides Pepe's satellite location in West Hartford, which I have already been to, what's a good pizza joint to take the boys to in either Farmington or West Hartford? The misses wants Mexican, so taking her to Toro Loco the day we don't go out for pizza.
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Honestly? I would try the Detroit Style pizza from Joey's on Park Road. I can't stop thinking about that pizza.
 
Chin Diesel said:
Was reading the responses and was getting ready to type the same thing.

Yes, there is a difference between charred and burnt. And the distinction between them is going to vary by person.
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I don’t see a difference between burned black or charred black. How are they different? When I see black smudges on my hands and fingers, around my mouth, and on my napkins, that’s an overdone crust. When I eat at Pepe’s or Sally’s, that’s what I get. I don’t get that at Modern or Zupp’s.
 
HuskyHawk said:
Slightly off topic, but are there any fans of what is known in Mass as "South Shore Bar Pizza". While it isn't New Haven Apizza, it's pretty tasty stuff and beats the hell out of "House of" Greek pizza. My wife is from that area and found online recipes and detailed instructions on making those pies at home. This was the result, quite good results.

View attachment 68041
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Not a huge fan, I would call the Roseland pizzas they make at Bad Sons Brewery in Derby bar pies and they are probably the best bar pies I've had.
 
CONN78SEJ said:
I don’t see a difference between burned black or charred black. How are they different? When I see black smudges on my hands and fingers, around my mouth, and on my napkins, that’s an overdone crust. When I eat at Pepe’s or Sally’s, that’s what I get. I don’t get that at Modern or Zupp’s.
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You realize the difference between coal, oil, and gas right? Pepe's cooked their pies the same 20 years ago, 40 years ago, 60 years ago...
 
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