OT: - Best Pizza in CT | Page 194 | The Boneyard

OT: Best Pizza in CT

8893 said:
Mrs. 8893 is from Utica and I’ve obviously been there dozens of times. Never had memorable pizza but don’t know of that place.

You want to go to Symeon’s for really good Greek food, and shockingly some of the best calamari I have ever had. Amazingly consistently excellent.

Also hit up Hapanowicz Bros. Meat Market next door in New York Mills and load up on excellent kielbasa and house made belly buster hot dogs to bring home. It all keeps well frozen too.
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The One Bite app had O'Scugnizzo's at an 8.2 which is pretty good. And I know Utica is an old mob town, so I'll give it a whirl. I'm only stopping to pick up, not dine in but the meat market sounds right up my alley. I just ate the last of the homemade hot dogs I made Memorial Day Weekend.
 
Had Bar for the first time Tuesday night after the Tedeschi Trucks Band show. It was very good, but certainly not in the conversation with Modern, Pepe's Mike's or Olde World. I'd have it again for sure though.
 
Huskybass said:
Had Bar for the first time Tuesday night after the Tedeschi Trucks Band show. It was very good, but certainly not in the conversation with Modern, Pepe's Mike's or Olde World. I'd have it again for sure though.
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You eat at Bar?
 
8893 said:
Mrs. 8893 is from Utica and I’ve obviously been there dozens of times. Never had memorable pizza but don’t know of that place.

You want to go to Symeon’s for really good Greek food, and shockingly some of the best calamari I have ever had. Amazingly consistently excellent.

Also hit up Hapanowicz Bros. Meat Market next door in New York Mills and load up on excellent kielbasa and house made belly buster hot dogs to bring home. It all keeps well frozen too.
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Just out of curiosity, were you surprised that a Greek restaurant had real good calamari or that it was a restaurant in Utica that had really good calamari? I've associated Greek food with calamari and would expect it to be top notch at a Greek restaurant.
 
Waquoit said:
I started doing that on your rec. Like nas, I add a few drops of water to steam melt the cheese.
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You are welcome. I definitely read about it or heard about it from someone else because I never saw a cast iron skillet or cast iron cookware anything until I was in my 30's.
 
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Chin Diesel said:
Just out of curiosity, were you surprised that a Greek restaurant had real good calamari or that it was a restaurant in Utica that had really good calamari? I've associated Greek food with calamari and would expect it to be top notch at a Greek restaurant.
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I was surprised because it is in Utica. I still remember almost thirty years ago when my then future father in law proclaimed that they had the best calamari, and laughed in my head like “Yeah, sure. A place in Utica has the best calamari.”

But he was right. And he is also the one who keeps us stocked with Hapanowicz kielbasa.
 
Deepster said:
I'm going to be in the Utica, NY area on Saturday and this place appears to be the best spot there. Anyone ever been there and is it worth the stop?

O'Scugnizzo's Pizza - Utica, NY
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I've had very, very bad experiences with pizza from most anywhere in upstate NY. Seems like just about anywhere north of Westchester, you have trouble finding a place that will actually bake it. Char? Leoparding? Nope. Just pasty looking, soft, undercooked crust. And the same sauce they use on their pasta dishes in many cases. I did find a decent pie once in Candagua, and Buffalo has some OK pizza. I've heard rumors of, but not experienced first hand, pretty good pie in Troy, and I have identified the one pizza shop in Ticonderoga what can and will cook one decently if you ask for very well done. Owner is from CT.
 
Deepster said:
I'm going to be in the Utica, NY area on Saturday and this place appears to be the best spot there. Anyone ever been there and is it worth the stop?

O'Scugnizzo's Pizza - Utica, NY
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Pretty weird pizza.

Square like a sheet pan. Dough then mozz then sausage then sauce. Lots of sauce. Sauce had a nice taste but the dough was like a dry Elios out of the freezer.
 
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Deepster said:
Pretty weird pizza.

Square like a sheet pan. Dough then mozz then sausage then sauce. Lots of sauce. Sauce had a nice taste but the dough was like a dry Elios out of the freezer.
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I live in a pizza desert. One of the places that is somewhat decent has a C.O.B pie - Cheese on Bottom. In the write up they say it is inspired by upstate New York pizza.

Screenshot_20210710-203713.png
 
Deepster said:
Interesting. It didn’t change the taste at all and made it a saucy mess.
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I should add I never had heard of a NY pizza joint doing sauce on top.

I always associated that with deep dish. Or, deep dish would put mozz on the bottom and sprinkle parmesan after putting sauce on top.
 
Huskybass said:
Had Bar for the first time Tuesday night after the Tedeschi Trucks Band show. It was very good, but certainly not in the conversation with Modern, Pepe's Mike's or Olde World. I'd have it again for sure though.
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If you ever go back to Bar try the mashed potato pie - it may sound weird but it’s fantastic. And don’t forget the pitchers of Damn Good Stout for a hearty Irish meal
 
Chin Diesel said:
I should add I never had heard of a NY pizza joint doing sauce on top.

I always associated that with deep dish. Or, deep dish would put mozz on the bottom and sprinkle parmesan after putting sauce on top.
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They do Cheese on bottom at many new york places, on grandma pies and Sicilian style. for Example the "spicy Spring" sicilian slice at Prince street Pizza has cheese on bottom.

Any thicker crust style like the aforementioned Chicago deep dish, NY Sicilians, Detroit style all have many examples of Cheese on bottom. This is for structural considerations, as sauce on bottom of a thick crust can make it soggy during baking. The layer of cheese on the bottom acts as a buffer
 
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RIP to Harry's Pizza in West Hartford, Hopefully that place was somewhere in the previous 216 pages.

The Assisi (Shredded mozzarella, cilantro, basil, feta, diced tomato, light jalapeño and fresh squeezed lemon and asiago) was a great pie. I'm not up around West Hartford often, but I would always bring one back after Christmas shopping up there.
 
August_West said:
They do Cheese on bottom at many new york places, on grandma pies and Sicilian style. for Example the "spicy Spring" sicilian slice at Prince street Pizza has cheese on bottom.

Any thicker crust style like the aforementioned Chicago deep dish, NY Sicilians, Detroit style all have many examples of Cheese on bottom. This is for structural considerations, as sauce on bottom of a thick crust can make it soggy during baking. The layer of cheese on the bottom acts as a buffer
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Also, the South Jersey “tomato pies” are sauce on top. Aside from the backwards construction, these pies come the closest to New Haven apizza for me in terms of bake and flavor. Strongly suggest stops at DeLorenzo’s and Pappa’s. Both in Robbinsville.
 
JCSuperstar said:
RIP to Harry's Pizza in West Hartford, Hopefully that place was somewhere in the previous 216 pages.

The Assisi (Shredded mozzarella, cilantro, basil, feta, diced tomato, light jalapeño and fresh squeezed lemon and asiago) was a great pie. I'm not up around West Hartford often, but I would always bring one back after Christmas shopping up there.
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They never should have moved from Farmington Ave. Kept trying to change to compete with Blue Back and lost their way. Harry's Pizza Bishops Corner still rocks it.
 
Magic32 said:
They never should have moved from Farmington Ave. Kept trying to change to compete with Blue Back and lost their way. Harry's Pizza Bishops Corner still rocks it.
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Haven't been to W Hartford in a while. Are there two Harry's now and just the Blue Black location is closing?
 
Mr. Conehead said:
Haven't been to W Hartford in a while. Are there two Harry's now and just the Blue Black location is closing?
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The original Harry's was on Farmington Ave. They moved a couple times and changed menu to compete with area but it didn't work out well for them. That Harry's also had a place in Glastonbury. Harry's Bishops Corner was started by Harry and bought buy 2 employees in 2007 when Harry retired. They have stayed true to the original menu with some additions. I go there quite frequently and find it to be the best pizza in the area,
 
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For me it us:

Harry's Bishops Corner Pizza
732 North Main Street, West Hartford CT 06117

Delicious thin pizzas.
They believe in using local ingredients whenever possible and featuring local agriculture and products. Their sausage is locally made. Everything blends beautifully together.
 
Had a working lunch with my intern at Latizia’s in Norwalk today. Always order it with a well-done bake. They never disappoint. Might be the most consistent non-specialty pie in lower Fairfield County.
 
karstenkibbe said:
Had a working lunch with my intern at Latizia’s in Norwalk today. Always order it with a well-done bake. They never disappoint. Might be the most consistent non-specialty pie in lower Fairfield County.
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I live up the street - fantastic pizza. If you’re looking for non brick oven pizza, at a good price, this might be the best option in the state. Full disclosure, I prefer new haven style brick oven pizza, but aside from that, Latizias is one of the best options around.
 
fgbrault said:
For me it us:

Harry's Bishops Corner Pizza
732 North Main Street, West Hartford CT 06117

Delicious thin pizzas.
They believe in using local ingredients whenever possible and featuring local agriculture and products. Their sausage is locally made. Everything blends beautifully together.
Expand ...

Their bacon, pepperoni and sausage pie is their best.
 
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