OT: - Best Pizza in CT | Page 231 | 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
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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Naples in Farmington. Excellent pizza and the owner Kurt is a UConn alum.
 
superjohn said:
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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No they didn’t. Frank Pepe died in 1969, and it took 50 years for management to screw up a good thing but they eventually did. The Pepe’s I had as a kid back in mid 60’s were not burned around the edges like they are now. It’s sad.
 
karstenkibbe said:
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.
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Grigg Street ftw! Urge yall to give it a try if ever in the area. Its good enough to take exit 3 and make a quick pit stop if ever driving by on 95.
 
huskymedic said:



bigseventravel.com

The 50 Best Pizzas In The United States – Big 7 Travel

The 50 best spots for pizza in the US you have to try in 2021 – one for every state. From NY slices to Neapolitan, get ready for a feast.
bigseventravel.com bigseventravel.com
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Obviously these lists are subjective and it's very hard to rank hundreds of thousands of pizza places. But this list sucks. Looks like they're just trying hard to be different.

Number 10 is a place I've never heard of up here in Boston. I've been to all of the supposedly best pizza places up here because my son likes to try them all and Posto has never been mentioned on any lists or by anybody I've ever spoken to about pizza.

It says the top 50 is the best place for each state but then when you click on the best pizzas in each state it doesn't correspond to their number 1 pick. For example, Posto is ranked as the 6th best in MA but then is the best in MA on the top 50 and number 10. Strange.
 
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HooperScooper said:
Obviously these lists are subjective and it's very hard to rank hundreds of thousands of pizza places. But this list sucks. Looks like they're just trying hard to be different.

Number 10 is a place I've never heard of up here in Boston. I've been to all of the supposedly best pizza places up here because my son likes to try them all and Posto has never been mentioned on any lists or by anybody I've ever spoken to about pizza.

It says the top 50 is the best place for each state but then when you click on the best pizzas in each state it doesn't correspond to their number 1 pick. For example, Posto is ranked as the 6th best in MA but then is the best in MA on the top 50 and number 10. Strange.
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List are lists but anytime I see apizza and craft drinks in the same review - it raises an eyebrow.
 
ColchVEGAS said:
Apizza should only be served with one of two things . Foxon Park or an old timey lager like Rolling Rock. No frills to take away from coal fired char.
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that's sum good mulch right thar, yes indeedy.
not much for alcohol personally, but, especially in warm weather, when we're burnin up sum za for the folks on the outdoor, wood fired, fieldstone handmade thingamajig, the colemans (and not ripoff yetis) are jacked with rollers, bud and b-lites, ultras, and such, and pepsis, foxy white birches, g-ales, and gallons of well-water from the tap. some kind of magic right thar.


'yes, indeedy?' they got that from me. lol.
(update: mg just saw this on her shoephone, called in to inform me that sundays weather calls for one, and she'll buy the suds and such. lovely. now i've got to scramble around for a pail of 00 flour and all the topping stuff. great, a bunch of knuckleheads barking at me, asking 'can u make one with...,' followed by 'it's too burnt' and such, and then followed by her whisper in my ear 'be nice...' garuntee.
i should prolly go fishin instead, but i do luv me sum righteous za with the big bubbles, and a cold one. yes, indeedy.)
 
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'thingamajig,' sumthing like this, but not as fancy.
0cb7e37274b83087d36eaa4725c177ea.jpg
 
I had pizza tonight at Frisco's on Forbes Avenue in New Haven, and it was excellent.
I don't eat pizza enough to compare it to the New Haven Big 3.

But, the crust hit the spot and the seasoning and flavor hit the spot.

Though I have had pizza from Sally's, Pepe's and Modern, and IMO, Modern is the ultimate best.
 
Chin Diesel said:
Genny screamers the next morning.

Best year of weight loss in college was when I drank Genny Cream Ale.

Colonoscopy prep was practically constipation compared to morning after Genesee.
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A couple of years back, I was up in Rochester NY for work and stopped by the Gennesse Brew House right below the falls for lunch after a rough morning. Don't remember what I had, but they were selling Genny Cream in the gift store. My old man use to drink it all of the time. So, I bought a half-case and gave it to him the next time I saw him as a present. He looked at me smiled, popped one open, took a long swig and then promptly spit it out. I spend the next 15 minutes laughing as he cursed up a storm. I guess it was true, he got the Cream when I was younger because even when I was under 21 and wanted a beer, he know I wouldn't touch that shi!.
 
storrsroars said:
I guess i'm an oddball, but I never had an issue with Gennie Cream. It was better than some of the other cheap swill we used to buy.
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It was better than a long list of similarly priced crap like Matt's, Hamm's, Meister Brau and a bunch of others I've chosen to forget.
 
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.
Expand ...
Naples just up the street from Toro Loco is quite good
 
August_West said:
Whelp. I guess we suck. Im moving to Portland, OR.


www.bloomberg.com

The Best Pizza City in America Is Portland, Oregon

Sorry New York, the Modernist Pizza authors ate almost 400 pies across the country before reaching this conclusion.
www.bloomberg.com www.bloomberg.com
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I don't disagree with the premise that, "a great pizza city should showcase a number of different styles done well," but if that's the main criteria, then how did they limit themselves to 12 cities, and how was Old Forge one of those? Hell, Pittsburgh could've probably beat a few cities on that list as I can find at least one really good Neapolitan, one really good Detroit, one really good Grandma (not my thing), one really good Sicilian, etc.

Portland may have great artisanal pies as they have great artisanal everything else. I might even like some of them. But likely not a pizza place that doesn't serve sauce on any of their pizzas. I think we call those "flatbreads" elsewhere.
 
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
 
Kitaman said:
How do you reheat your pizza, next day or so, to get as close to when you brought it?

Of course not microwaved, but using oven or toaster oven. What temp and how long?

Mine never taste as good as when brought, especially the crust. The crust gets softer (I'm sure due to toppings) and the pizza loses its flavor. I'm preheating the oven at 400 then turn it off and put the slices in for 10-15 minutes.
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Frying pan covered medium heat.
 
August_West said:
Whelp. I guess we suck. Im moving to Portland, OR.


www.bloomberg.com

The Best Pizza City in America Is Portland, Oregon

Sorry New York, the Modernist Pizza authors ate almost 400 pies across the country before reaching this conclusion.
www.bloomberg.com www.bloomberg.com
Expand ...
Myhrvold is a PNW guy with roots and allegiances there. He calls New Haven apizza “notably lame”?! He loses all credibility with that take. And the Scottie’s pizza he gushes over… looks more like the matzah pizza I’m FORCED to make over 8 days in March or April every year.
 
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