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OT: Best Pizza in CT

Frank Pepe Pizzeria is coming to Northern Virginia​


-> Coal-fired pizza restaurant Frank Pepe Pizzeria Napoletana plans to open a new outpost in Alexandria as it seeks to expand its footprint in Greater Washington.

An affiliate of the Connecticut-based company signed a lease Sept. 20 for about 3,600 square feet at Alexandria Commons, where it will fill a void created when Baja Fresh closed its location at 3231 Duke St. It's not the first Connecticut-based pizza shop to set its sights on the D.C. region — Fairfield, Connecticut's Colony Grill opened in Clarendon last year — but Pepe's generated plenty of buzz when it announced plans in late 2019 for its first area location in Bethesda. That location is slated to open this winter after delays tied to the Covid-19 pandemic. <<-
 
That Baja Fresh was a staple lunch stop when I worked down there. Location is the corner of a higher-end strip mall though, so lines out the door might be a bit problematic for other tenants. But hey, a Pepe's and a Colony... I should get another gig down there!
 
I hit the Bronx last Wednesday for the highly toughted Louie and Ernies. Its a CT 5. Dont bother
 
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karstenkibbe said:
Get ready for mayhem on lower Summer Street for at least two weeks, starting tomorrow….

www.stamfordadvocate.com

Sally's Apizza opens its Stamford location Thursday

Sally’s Apizza, one of New Haven's internationally-renowned pizza destinations, will...
www.stamfordadvocate.com www.stamfordadvocate.com
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You can get around the paywall by taking a quick full screen screenshot immediately after the page loads (at least in Firefox). But you cant copy or download it, just read on your monitor (or phone)
 
huskymedic said:

Frank Pepe Pizzeria is coming to Northern Virginia​


-> Coal-fired pizza restaurant Frank Pepe Pizzeria Napoletana plans to open a new outpost in Alexandria as it seeks to expand its footprint in Greater Washington.

An affiliate of the Connecticut-based company signed a lease Sept. 20 for about 3,600 square feet at Alexandria Commons, where it will fill a void created when Baja Fresh closed its location at 3231 Duke St. It's not the first Connecticut-based pizza shop to set its sights on the D.C. region — Fairfield, Connecticut's Colony Grill opened in Clarendon last year — but Pepe's generated plenty of buzz when it announced plans in late 2019 for its first area location in Bethesda. That location is slated to open this winter after delays tied to the Covid-19 pandemic. <<-
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www.newhavenbiz.com

Sally’s Apizza draws crowds in Stamford debut

Lines stretched down the block Thursday for the opening of the first Sally’s Apizza outside of Wooster Square, a new restaurant at 66 Summer St. in downtown Stamford. The New Haven classic has upped its game for its first-ever franchise, with modernized ordering systems and a customized setup...
www.newhavenbiz.com www.newhavenbiz.com
 
huskymedic said:

Frank Pepe Pizzeria is coming to Northern Virginia​


-> Coal-fired pizza restaurant Frank Pepe Pizzeria Napoletana plans to open a new outpost in Alexandria as it seeks to expand its footprint in Greater Washington.

An affiliate of the Connecticut-based company signed a lease Sept. 20 for about 3,600 square feet at Alexandria Commons, where it will fill a void created when Baja Fresh closed its location at 3231 Duke St. It's not the first Connecticut-based pizza shop to set its sights on the D.C. region — Fairfield, Connecticut's Colony Grill opened in Clarendon last year — but Pepe's generated plenty of buzz when it announced plans in late 2019 for its first area location in Bethesda. That location is slated to open this winter after delays tied to the Covid-19 pandemic. <<-
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Colony lasted a few weeks in Avon. That pizza is disgusting. Thirty five minutes to make a pizza is also unacceptable.
 
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Had a small pizza contest with my family last night. Got the Ooni to 895 degrees.

My entry was a shrimp boil pizza. Did a small boil in the afternoon w shrimp, andouille, potatos and corn with garlic and old bay. Made a pizza with a garlic, Mayo, Dijon, butter base and put the rest of the ingredients on top with a layer of fontina. Pretty friggin good and unique.
 
Deepster said:
Had a small pizza contest with my family last night. Got the Ooni to 895 degrees.

My entry was a shrimp boil pizza. Did a small boil in the afternoon w shrimp, andouille, potatos and corn with garlic and old bay. Made a pizza with a garlic, Mayo, Dijon, butter base and put the rest of the ingredients on top with a layer of fontina. Pretty friggin good and unique.
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If you had won the contest, wouldn't that be the lede?
 
Places like Ernie's and Fuoco have been getting rave reviews online. I've been to both and didn't think either was top tier. Both are certainly decent, but not elite. Is the average person that easily impressed?
 
Tried Frisco's last week after watching The Gavones review. Those guys are not very good judges of pizza imo .Pass unless you're in the mood for average to below
 
imno1 said:
Tried Frisco's last week after watching The Gavones review. Those guys are not very good judges of pizza imo .Pass unless you're in the mood for average to below
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The Gavones are cheerleaders, that's their schtick. Everywhere they go is "great". When Frank recently posted that Fuoco is Top 5, I was stunned. He knows better than that.
 
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Deepster said:
Had a small pizza contest with my family last night. Got the Ooni to 895 degrees.

My entry was a shrimp boil pizza. Did a small boil in the afternoon w shrimp, andouille, potatos and corn with garlic and old bay. Made a pizza with a garlic, Mayo, Dijon, butter base and put the rest of the ingredients on top with a layer of fontina. Pretty friggin good and unique.
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Are you using pellets? The only issue I have with the Ooni is the pellet hopper is so small it needs to stoked very often when doing multiple pizzas. Any tricks you use? I have pretty much reverted to just using hardwood lump charcoal.
 
imno1 said:
Tried Frisco's last week after watching The Gavones review. Those guys are not very good judges of pizza imo .Pass unless you're in the mood for average to below
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Huskybass said:
The Gavones are cheerleaders, that's their schtick. Everywhere they go is "great". When Frank recently posted that Fuoco is Top 5, I was stunned. He knows better than that.
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That's too bad, because their praise for Grand Apizza in Madison is well-deserved imo.
 
8893 said:
That's too bad, because their praise for Grand Apizza in Madison is well-deserved imo.
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I've only had Grand in Madison once and it was with Frank. I think he would rate it slightly higher than I would, but it was really good, certainly better than Fuoco IMO. Bufalina is much better than Fuoco or Ernie's IMO, and I doubt the Gavones have ever been there. That's part of what makes his "Top 5" comment hard to take seriously.
 
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ColchVEGAS said:
Are you using pellets? The only issue I have with the Ooni is the pellet hopper is so small it needs to stoked very often when doing multiple pizzas. Any tricks you use? I have pretty much reverted to just using hardwood lump charcoal.
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Yeah, I use pellets and I find it to be a royal pain when making a few pizzas. I really prep everything I need before hand so when I get it hot, I can go and just stay in the rhythm of cooking and stoking. The last two times I cooked with it were 850 and 895 degrees, but I was in a perfect flow and not distracted.

Are you using charcoal in the Ooni? Does that flame up?
 
Huskybass said:
I've only had Grand in Madison once and it was with Frank. I think he would rate it slightly higher than I would, but it was really good, certainly better than Fuoco IMO. Bufalina is much better than Fuoco or Ernie's IMO, and I doubt the Gavones have ever been there. That's part of what makes his "Top 5" comment hard to take seriously.
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Grand is not New Haven-level, nor Bufalina-level, but it's really good.
 
Deepster said:
Are you using charcoal in the Ooni? Does that flame up?
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Yes I have the multi fuel model so I have been using charcoal. I typically use a chimney starter to get the coals going then dump them in the back and let the oven heat up. I have not had any issues. I usually keep some wood chunks to give the oven a nice temp bump if needed.
 
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ColchVEGAS said:
Yes I have the multi fuel model so I have been using charcoal. I typically use a chimney starter to get the coals going then dump them in the back and let the oven heat up. I have not had any issues. I usually keep some wood chunks to give the oven a nice temp bump if needed.
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I have the karu 12 and what I’ve noticed works best for me is lump charcoal to start and right before I launch the pizza I add in some wood to get the flame to come over the top. I like a crispy base though so I don’t add too much wood just enough to get a rolling flame over the top and then let it go for a bit before launching. I’ve found my sweet spot to be about 800 F give or take a couple.
 
Deepster said:
Had a small pizza contest with my family last night. Got the Ooni to 895 degrees.

My entry was a shrimp boil pizza. Did a small boil in the afternoon w shrimp, andouille, potatos and corn with garlic and old bay. Made a pizza with a garlic, Mayo, Dijon, butter base and put the rest of the ingredients on top with a layer of fontina. Pretty friggin good and unique.
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Sounds dreadful.
 
anybody been to gisellas in Danbury? i heard that their pizza was tasty, and the other stuff is quite good. any reviews?
(also. i noticed that Shaq's on the box for a new frosted flakes with cinnamon balls that i saw in the super the other day. bought one. also tasty.)
 
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