OT: - Best Pizza in CT | Page 200 | The Boneyard

OT: Best Pizza in CT

Husky Alien said:
They are turning in their graves saying I wish we had thought of that! All kidding aside, being Italian and growing up my mother always made her own pies and we always had salad with it. We would at times also put it on top of the pizza with whatever topping was on it. So really not as far fetch as some people might think. Love the tang of the salad and dressing with the pizza. The key is not to drown the salad with dressing just a little bit. TROPPO BUONO!
Hungry Food GIF by Rosanna Pansino
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'So really not as far fetch as some people might think.'
yeah, umm, no. it's one thing to put some salad on a remaining slice of pie, and mangia. it's a whole different kettle of fish to have no 'salad' course, cuz the radishes, cukes, raddichio, fresh peas in the pod, caesar dressing, and such are already paired up with 00 flour, crushed tomato and garlic confit, scamorza, with oil, and all blasted at 700 degrees.
now that i think this thru, howcum no one seems to put plain, peeled, fresh garlic cloves, or hot marinara, on a regular salad? crisscross!
 
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ClifSpliffy said:
'So really not as far fetch as some people might think.'
yeah, umm, no. it's one thing to put some salad on a remaining slice of pie, and mangia. it's a whole different kettle of fish to have no 'salad' course, cuz the radishes, cukes, raddichio, fresh peas in the pod, caesar dressing, and such are already paired up with 00 flour, crushed tomato and garlic confit, scamorza, with oil, and all blasted at 700 degrees.
now that i think this thru, howcum no one seems to put plain, peeled, fresh garlic cloves, or hot marinara, on a regular salad? crisscross!
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Uh, mm nah! No kettleoffsh pour favour. Pleeze no zeazer drezzing jst vinaigrettes. Roasted grlk is another thing. Start e psta thread 2 find ot.... lol
 
storrsroars said:
Bo and Fitz must be turning in the graves.
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It's a nice change of pace every once in a while (last time i ordered it was 2 years ago) but i'm not gonna hate on it. Pizza is pizza. It's a vessel for whatever you want to put on it. I prefer a standard cheese pie wherever I go as the litmus test but once i've had it a couple times i like to venture out and try different toppings on it. Lets be real.. salad is not even close to the most egregious topping(s) that some people put on their pizzas. If you like it, eat it. If you don't like it, don't eat it then. Im not gonna knock someone else's taste preferences especially if i don't have to eat it.
 
nashusky109 said:
It's a nice change of pace every once in a while (last time i ordered it was 2 years ago) but i'm not gonna hate on it. Pizza is pizza. It's a vessel for whatever you want to put on it. I prefer a standard cheese pie wherever I go as the litmus test but once i've had it a couple times i like to venture out and try different toppings on it. Lets be real.. salad is not even close to the most egregious topping(s) that some people put on their pizzas. If you like it, eat it. If you don't like it, don't eat it then. Im not gonna knock someone else's taste preferences especially if i don't have to eat it.
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of course taste is personal journey, but so is the journey to basic good health, or as momma once said to me 'sure, u can put a scoop of peppermint ice cream on ur hot dogs and beans, but don't come whining to me when ur innards start acting like an indy 500 pileup.' wait, check that, i think she said 'kishkes.'
wiseguy that i can be, i prolly said sumthin lke this,
'Conosco il mio intestino, grazie, mama.'
iirc, i didn't. lesson learned.
 
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Mano said:
Watch out New Haven…

www.wtnh.com

Avon pizzaiolo wins World Pizza Champion

In Connecticut, there’s a lot of discussion as to who makes the best pizza. Some say Pepe’s, while others say Sally’s or Modern.
www.wtnh.com
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Look, I’m not saying this place is awful, but I’m not sure this contest is succeeding at identifying the worlds best pizzas.
 

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Mano said:
Watch out New Haven…

www.wtnh.com

Avon pizzaiolo wins World Pizza Champion

In Connecticut, there’s a lot of discussion as to who makes the best pizza. Some say Pepe’s, while others say Sally’s or Modern.
www.wtnh.com
Expand ...
They may be a very good pizza place, but you're only going to know that by going there and eating, not by a press release on winning a pizza competition at a trade show. Those "competitions" are generally BS. Great for marketing, but like most food competitions, it's much more a game to be played with some chicanery than it is an actual test of greatness. We've got a small local chain here that's won in several categories over the years and it sucks. It only has conveyor ovens at its shops, while in competition they use a traditional deck. They won something like "stretchiest dough" with a dough recipe they've never used in their shops. Also won "best pizza" with some concoction with duck confit that's not on their menu. Stuff like that happens all the time at these things. I've seen it first-hand at coffee and BBQ competitions.
 
storrsroars said:
They may be a very good pizza place, but you're only going to know that by going there and eating, not by a press release on winning a pizza competition at a trade show. Those "competitions" are generally BS. Great for marketing, but like most food competitions, it's much more a game to be played with some chicanery than it is an actual test of greatness. We've got a small local chain here that's won in several categories over the years and it sucks. It only has conveyor ovens at its shops, while in competition they use a traditional deck. They won something like "stretchiest dough" with a dough recipe they've never used in their shops. Also won "best pizza" with some concoction with duck confit that's not on their menu. Stuff like that happens all the time at these things. I've seen it first-hand at coffee and BBQ competitions.
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7D1D5B4B-216A-41F8-B49B-FD621093ECB4.gif
 
Mano said:
Watch out New Haven…

www.wtnh.com

Avon pizzaiolo wins World Pizza Champion

In Connecticut, there’s a lot of discussion as to who makes the best pizza. Some say Pepe’s, while others say Sally’s or Modern.
www.wtnh.com
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Bezzz said:
I designed Michael's restaurant! Nice guy.
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Mr. Conehead said:
Interesting, may have to stop by...
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My sister lives in Avon and says this is their favorite place in town, especially their pepperoni.

But the New Haven apizzza places--which they still visit frequently--are in no danger of being dethroned.

ETA: Trigger warning for @storrsroars :

INSALATA PIE

Mixed greens, grape tomato, fresh mozzarella, kalamata olives, red onion, roasted red peppers & balsamic vinaigrette on a garlic herb pie crust

And trigger warning for me!

CHICKEN BACON RANCH

Buttermilk ranch covered crust with grilled chicken, crumbled bacon & red onion
 
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The best Apizza in CT is at my house. I have a wood fired oven and a dough recipe which has evolved over the years. I use a sourdough starter which I’ve now had for over 9 years. I ”acquired” it in the Bronx. If anyone wants to discuss pm me.

On the sourdough starter, I don’t think pizza should be made without it. It gives the pizza some much more flavor. I use a minimum 3 day cold ferment to bring out the flavor.

I’ve been talking to the owner of Bad Ass Bagles in Norwalk and she uses a sourdough starter for her bagels. Her bagels are awesome, as are her own cream cheeses.
 
Stinger92860 said:
The best Apizza in CT is at my house. I have a wood fired oven and a dough recipe which has evolved over the years. I use a sourdough starter which I’ve now had for over 9 years. I ”acquired” it in the Bronx. If anyone wants to discuss pm me.

On the sourdough starter, I don’t think pizza should be made without it. It gives the pizza some much more flavor. I use a minimum 3 day cold ferment to bring out the flavor.
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Sounds good. When are we all invited over for dinner? :)
 
Stinger92860 said:
The best Apizza in CT is at my house. I have a wood fired oven and a dough recipe which has evolved over the years. I use a sourdough starter which I’ve now had for over 9 years. I ”acquired” it in the Bronx. If anyone wants to discuss pm me.

On the sourdough starter, I don’t think pizza should be made without it. It gives the pizza some much more flavor. I use a minimum 3 day cold ferment to bring out the flavor.

I’ve been talking to the owner of Bad Ass Bagles in Norwalk and she uses a sourdough starter for her bagels. Her bagels are awesome, as are her own cream cheeses.
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A wood fired oven? I’m jealous. My nephew has a high temp plug in pizza oven which is super quick but I like a crust that is not paper thin and burns. Your wood fired do that? What temp does it run at?
 
jibsey said:
A wood fired oven? I’m jealous. My nephew has a high temp plug in pizza oven which is super quick but I like a crust that is not paper thin and burns. Your wood fired do that? What temp does it run at?
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I'm a big fan of Breville appliances and theirs looks pretty sweet for an electric one, but from the reviews it sounds like it runs too hot for the pizza stone that comes with it because there are a lot of people complaining that the stone cracked very quickly.

I am not in the market for one (I use my Weber gas grill with a Weber pizza stone) but if I was, I would definitely check this one out.
 
8893 said:
I'm a big fan of Breville appliances and theirs looks pretty sweet for an electric one, but from the reviews it sounds like it runs too hot for the pizza stone that comes with it because there are a lot of people complaining that the stone cracked very quickly.

I am not in the market for one (I use my Weber gas grill with a Weber pizza stone) but if I was, I would definitely check this one out.
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As I used to demo the things, the main reason the stones crack is that users will put them on a cold surface while still very hot, or will try to clean them with water while still hot.

You can make pretty decent pizzas with it. It's far more efficient than wood to get to 750F+ although you can only do one pizza at a time. You're not going to be able to rotate the pizza w/o losing a ton of temp, so you can get hot spots. And if you want to bake back-to-back pizzas, your last pie better have come off cleanly so nothing is stuck to the stone. If so, scrape it off, don't use a sponge or wet towel. But you'll be looking at more time getting the oven back up to temp.
 
storrsroars said:
As I used to demo the things, the main reason the stones crack is that users will put them on a cold surface while still very hot, or will try to clean them with water while still hot.

You can make pretty decent pizzas with it. It's far more efficient than wood to get to 750F+ although you can only do one pizza at a time. You're not going to be able to rotate the pizza w/o losing a ton of temp, so you can get hot spots. And if you want to bake back-to-back pizzas, your last pie better have come off cleanly so nothing is stuck to the stone. If so, scrape it off, don't use a sponge or wet towel. But you'll be looking at more time getting the oven back up to temp.
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Yeah I have gotten used to the pizza stone shuffle in between pies on the Weber. I scrape it and pull it off the grill in between back-to-back pies because stone will get too hot otherwise after the first pie, and the bottoms of the subsequent pies will burn before the tops get fully cooked. I don't believe water has ever touched it; and I reapply fresh cornmeal before each pie.
 
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8893 said:
I'm a big fan of Breville appliances and theirs looks pretty sweet for an electric one, but from the reviews it sounds like it runs too hot for the pizza stone that comes with it because there are a lot of people complaining that the stone cracked very quickly.

I am not in the market for one (I use my Weber gas grill with a Weber pizza stone) but if I was, I would definitely check this one out.
Expand ...

At what temp are you cooking your pizza on the Weber? Do you think there is any real benefit to the Weber stone vs others?
 
Hoophound said:
At what temp are you cooking your pizza on the Weber? Do you think there is any real benefit to the Weber stone vs others?
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The hood thermometer on my Weber stopped working almost immediately and I never replaced it so I have never measured the temperature, but I turn all the burners to high, including the sear station, so it ostensibly gets as hot as it is capable of getting, whatever that is.

The only advantage of the Weber pizza stone vs the one I used to use in my oven is that is square instead of round and fits very well on the grill. I will assume, as I gather @storrsroars implied, that most decent pizza stones are created fairly equal in terms of material.
 
After a good YK fast from Wednesday eve through Thursday, I walked the streets of Westville as it transitioned to darkness.

At the back end, I ordered a small half red-half white fresh tomato w/mootz, basil, and garlic pie at Ernie's. By the time it was finished baking, I hadn't eaten in more than 25 hours.

I finished 7 of the 8 slices as I walked home in an unexpected light rain, making wordless Cookie Monster noises throughout. While I kept wanting the tomatoes to have a little boost of flavor, I couldn't stop myself from biting into the crackle of the crust and outer underside, so I never got home to add a touch of salt, grated cheese, or crushed red pepper.
The tomatoes created serious flop toward the center, but I just didn't care.

I'll be in Meriden this afternoon to hear some friends playing live music. This might be the day that I give Little Rendezvous a try. My previous two sunset/full moon hikes at Ragged Mountain Preserve in Berlin ended too late to get there before 9pm closing time.

If we can swing the timing & converging from Westville & Stratford, I might introduce my daughter's fiance to New Haven pizza on Sunday with something from Zuppardi's enjoyed as the nearly full moon rises shortly after low tide & sunset in West Haven.

Otherwise, it looks like Tuesday under the tent at Sally's, unless I order from 2 or more places and bring them to where they are staying. (Pre-dawn thinking aloud after seeing my daughter for the first time in 20 months last night.)
 
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I finished 7 of the 8 slices as I walked home...
:eek:
they should change the name of this thread to 'how not to eat.'
lessn ur fighting in the battle of the bulge or sumthin like that, eating significantly while walking is not a recipe for digestive good health. u ever see a chimp or baboon eating while walking around? even they know to sit down, especially after they've missed a meal or two. evolution an all that.
after we listened to the tale of jonah being told to go to mosul, but he panics and tries to sail to portugal, but they toss him into the drink where leviathan swallows him up, then spits him out ashore back where he started from, we all had a lovely dinner of cheese ravioli and marinara at great gramms house. sumbody was wise to the menu, and brought along a jar of grated cheese, cuz that's not usually in great gramms house for her own taste reasons. of course, that person proceeded to make a big speech aboot how it didn't have any 'wood' in it - the great cellulose freak out thing.
people should be more grateful for life, and less grating in life.
 
Stinger92860 said:
The best Apizza in CT is at my house. I have a wood fired oven and a dough recipe which has evolved over the years. I use a sourdough starter which I’ve now had for over 9 years. I ”acquired” it in the Bronx. If anyone wants to discuss pm me.

On the sourdough starter, I don’t think pizza should be made without it. It gives the pizza some much more flavor. I use a minimum 3 day cold ferment to bring out the flavor.

I’ve been talking to the owner of Bad Ass Bagles in Norwalk and she uses a sourdough starter for her bagels. Her bagels are awesome, as are her own cream cheeses.
Expand ...
mr bagel king of Bport and fairdale fame, uses a sourdough for his bagels, as he informed my unc a few years back at a card game. counter to stereotype, my'uns are not big bagel eaters, and no one, but for mebbe a child or two, would ever eat smoked fish, red onion, tomato, and soft cheese on a sugar dusted, cinnamon and raisin bagel.
 
ClifSpliffy said:
I finished 7 of the 8 slices as I walked home...
:eek:
they should change the name of this thread to 'how not to eat.'
lessn ur fighting in the battle of the bulge or sumthin like that, eating significantly while walking is not a recipe for digestive good health. u ever see a chimp or baboon eating while walking around? even they know to sit down, especially after they've missed a meal or two. evolution an all that.
after we listened to the tale of jonah being told to go to mosul, but he panics and tries to sail to portugal, but they toss him into the drink where leviathan swallows him up, then spits him out ashore back where he started from, we all had a lovely dinner of cheese ravioli and marinara at great gramms house. sumbody was wise to the menu, and brought along a jar of grated cheese, cuz that's not usually in great gramms house for her own taste reasons. of course, that person proceeded to make a big speech aboot how it didn't have any 'wood' in it - the great cellulose freak out thing.
people should be more grateful for life, and less grating in life.
Expand ...


Well, the Baboon here , started to eat sitting down , but didn't want to share with his companion so he took a walk and climbed up a tree and then ate it, I guess. Not the sharing type.
 
8893 said:
The hood thermometer on my Weber stopped working almost immediately and I never replaced it so I have never measured the temperature, but I turn all the burners to high, including the sear station, so it ostensibly gets as hot as it is capable of getting, whatever that is.

The only advantage of the Weber pizza stone vs the one I used to use in my oven is that is square instead of round and fits very well on the grill. I will assume, as I gather @storrsroars implied, that most decent pizza stones are created fairly equal in terms of material.
Expand ...
Hood thermometers are useless anyway.
 
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