OT: Best Pizza in CT

[Huskybass]

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Willington Pizza last night before my overnight stay at Graduate Hotel (highly recommend). Their red potato pie was on point! Their wine bottles were 50% off, so the pies, wine and salad all came out to like $60.

As mentioned in my other thread, we went to Blaze for a night cap, but they messed up our order twice. Blessing in disguise though, got to chat w Freemantle on the elevator ride down to go back to Blaze and then got to wait in line with Andre Jackson at Blaze.

Now, a few hours to kill before tip off. So excited to be on campus! It’s my first time since the Florida game.

Willi Pie is always good. Not like New Haven good, but certainly tasty and enjoyable when you are in that part of the state.

 

[Khal Drogo]

Tony's Pizza in Willimantic!

Actually, I'm sure that place is long gone, but that was the family place growing up and I remember it fondly. I was 14 before I knew that pizza doesn't usually have little crustless squares

I must be the only person who can't stand sally's pizza.

I’m not crazy about it either. Every time we pick our daughter from the train station I’m forced to go there. Don’t care for thin crust.

 

[Ewekon]

I must be the only person who can't stand sally's pizza.

Booooooo. Hiss.

 

[2PointGuards]

I watched the game on vaca in Florida. Anyone know of any great pizza places in the Clearwater/Remington area?

 

[Magic32]

Had total knee replacement surgery on 2/7 so I’ve been pretty much stuck at home and bored. Friend came by to visit and my wife said she also brought you a present, do you want it? I was like sure. She went into the kitchen and came back with a Sally’s box and inside was my absolute favorite pizza, The Garden Special. Don’t think a pizza ever tasted so good, it really hit the spot. That was a nice surprise!

 

[Magic32]

I watched the game on vaca in Florida. Anyone know of any great pizza places in the Clearwater/Remington area?

My sister is in Florida and just raved about Gianni’s pizza in St. Petersburg. She was in Texas for over 10 years prior to FL and has been looking for something good because she lived in CT before that. She admits it is not New Haven level but is excited to have better pizza.

 

[Hans Sprungfeld]

For $4 get Digiorno

Dickie V did some time as their TV commercial spokesperson, baby!

 

[StllH8L8ner]

Do you guys know how lucky we have been in Connecticut for over a hundred years to be able to argue about which pizza place in Connecticut has the best pizza? When I was in the Air Force in the latter 60’s ( +) I was sentenced to serve in states that dungeons and pizza wastelands- Texas, Missippi, South Carolina, Virginia and the USAF are sure that I got almost terminal dose of piza wasteland it added South Vietnam to my menu.

While in Virginia a friend of mine had family in Baltimore who owned a piza shop so a few of us occasionally traveled into the civilized “North Country “ for almost “pizza”. They were of Greek lineage so the pizza was second place as compared to Italian lineage pizza we can get inConnecticut. In Myrtle Beach SC ( yes there once was an Air Force base there ) a lonely Greek guy opened up pizza / grinder shop. It was barely ok and one time his pepperoni supply was late he substituted Genoa salami. Us airmen and Midwest golfers and vacationers kept his business alive. Back in those days our Rebel brethren did not know jack about pizza. Texas and issippi was a total wasteland regarding pizza. New Orleans back then the island of civilization in a sea of vandals had an Italian minority so off of the French Quarter there were some good Italian restaurants.

I just could not find a pizza place in Vietnam……not even take out…you think because it was down South…...LOL

This is true…you don’t appreciate it until you can’t have it anytime you want. Relocated to eastern PA a couple of years back and I haven’t found a pizza that comes close to any of the places in New Haven so I’ve actually considered dropping the $100 to have some delivered here frozen. I’ll also add that nothing here comes close to a bacon, egg and cheese from Country Cow in Fairfield either but that’s for another thread…

 

[Husky25]

This is true…you don’t appreciate it until you can’t have it anytime you want. Relocated to eastern PA a couple of years back and I haven’t found a pizza that comes close to any of the places in New Haven so I’ve actually considered dropping the $100 to have some delivered here frozen. I’ll also add that nothing here comes close to a bacon, egg and cheese from Country Cow in Fairfield either but that’s for another thread…

Search for it. That thread exists.

 

[Waquoit]

I had my first LG Red Pot - Both from Willi just last Monday. I loved it and will get it again.

 

[Hey Adrien!]

Tried Locali in New Canaan last night and was pleasantly surprised. It was exceptional.

It's mostly a take-out spot, but there is a small bar area and about eight tables to make for a decent date/small family spot.

Started with a kale, orange and pistachio vinaigrette salad along with a shaved cauliflower along w/ medjool dates, cashews and white balsamic. We kept the kale vibe going with a kale-almond pesto pizza topped with mozz, lemon and crispy kale.

No doubt, it's fancy pizza, but if you sub out our drinks, the meal was about $45, so reasonably priced especially for New Canaan. Everything was excellent. This place is definitely a contender for our regular pizza spot along with Colony.

 

[8893]

We kept the kale vibe going

Said no one. Ever.

 

[Ratso]

Pepe’s square though

 

[Connecticut13]

Tried Locali in New Canaan last night and was pleasantly surprised. It was exceptional.

It's mostly a take-out spot, but there is a small bar area and about eight tables to make for a decent date/small family spot.

Started with a kale, orange and pistachio vinaigrette salad along with a shaved cauliflower along w/ medjool dates, cashews and white balsamic. We kept the kale vibe going with a kale-almond pesto pizza topped with mozz, lemon and crispy kale.

No doubt, it's fancy pizza, but if you sub out our drinks, the meal was about $45, so reasonably priced especially for New Canaan. Everything was excellent. This place is definitely a contender for our regular pizza spot along with Colony.

If you’re in New Canaan, the place to go is Dante’s. No contest. But if you’re into Neapolitan pies, then Locali is pretty good.

 

[UofCT]

Tried Locali in New Canaan last night and was pleasantly surprised. It was exceptional.

It's mostly a take-out spot, but there is a small bar area and about eight tables to make for a decent date/small family spot.

Started with a kale, orange and pistachio vinaigrette salad along with a shaved cauliflower along w/ medjool dates, cashews and white balsamic. We kept the kale vibe going with a kale-almond pesto pizza topped with mozz, lemon and crispy kale.

No doubt, it's fancy pizza, but if you sub out our drinks, the meal was about $45, so reasonably priced especially for New Canaan. Everything was excellent. This place is definitely a contender for our regular pizza spot along with Colony.

Good to know. Stamford has good pizza spots but definitely getting bored of them. Didn’t realize Locali was like right next to Joes.

 

[FfldCntyFan]

I pray to God that I never eat at a pizza place that has kale, pistachio vinaigrette and shaved cauliflower on the menu.

 

[Ratso]

Only topping allowed is egpplant on a modern pie…

 

[karstenkibbe]

Only topping allowed is egpplant on a modern pie…

Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).

 

[Ratso]

Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).

 

[August_West]

Does Modern bread and fry their eggplant before topping it? The only other eggplant pie I’ve ever had in the New Haven area was at Bobby’s Apizza in Branford, which was surprisingly good. I despise naked eggplant on a pizza though (or in an eggplant parm wedge).

Yes. Breaded and fried and some of the best I’ve ever had.

 

[ClifSpliffy]

I pray to God that I never eat at a pizza place that has kale, pistachio vinaigrette and shaved cauliflower on the menu.

i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.

 

[FfldCntyFan]

i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.

I've been making dough for many decades (was taught by my Italian born grandmother who would be ~120 of she was still with us).

I dissolve the yeast in warm water ( I use lesaffre exclusively but fleischman's packet work), add salt (very little) then add flour. Kneed thoroughly, place in large bowl, covered with a towel, in a warm, dry room to rise. A few hours later kneed again, return to the bowl for a second rise.

I've never heard of adding yeast to dry flour first or refrigerating before rising.

However, if your method works, go with it.

 

[ClifSpliffy]

I've been making dough for many decades (was taught by my Italian born grandmother who would be ~120 of she was still with us).

I dissolve the yeast in warm water ( I use lesaffre exclusively but fleischman's packet work), add salt (very little) then add flour. Kneed thoroughly, place in large bowl, covered with a towel, in a warm, dry room to rise. A few hours later kneed again, return to the bowl for a second rise.

I've never heard of adding yeast to dry flour first or refrigerating before rising.

However, if your method works, go with it.

'I've never heard of adding yeast to dry flour first or refrigerating before rising.'
ikr? that's why i called it 'important pizza news.'
next up? insanely good turkey thighs and wings by hucking them in the woodstove, wrapped in baking paper and foil. baked taters, too.
i like to eat good food, with a hard bias toward those simply made.
here is the champ - protein, salt, pepper, fire. ezpz, and tasty, too!

ps. i have decided that the supermarket turkeys of today, when roasted, taste surprisingly close, especially certain dark meat parts, to what duck tastes like, a major win for the likes of me when we can switch out 6 bucks a pound for 3 bucks a pound. fancy breeding an all that, i suppose.
chicken is almost never on the menu. chicken is just bird flavored cotton.

 

[Hans Sprungfeld]

I pray to God that I never eat at a pizza place that has kale, pistachio vinaigrette and shaved cauliflower on the menu.

I'm thinking that some might have just said, "Thanks for the warning," avoided the place on their own, and left prayer out of the matter. But it's a good to ask for help when you need it.

 

[nashusky109]

i like to eat a lot when it's time to eat. i've found that places featuring those things almost always never give me enough food. and, kale is only good when buried with other shredded fresh greens, pistachios should only come shelled from a big bag or mixed in with ice cream, baklava, or halvah, and cauliflower raw, or raw and dressing dunked, are the civilized choices for eating these. shaved cauliflower? is shick in the vegetable razor business nowadays?
the only vinnygret that i ever use is the original, commonly known as 'italian dressing.' spare me the craft red wine vinegar discussion.
now, onto important pizza news - my new pizza dough recipe.

2 cups 00 flour, plus or minus.
1 dry yeast pack.
some salt.
warm water.
pour flour into bowl. sprinkle yeast and salt in. add warmish water.
put doughball in oiled ziploc, toss in fridge an hour or two.
done.

v2.0 will come when i figure out how to get some malted barley action in there, as a paen to the 'chewy' nuts.

Pistachio pesto is solid too. My mother in law is vegetarian and she makes a mean kale tomato and feta pie. Ill admit it’s not normal and is it something I desire on any other pie but when she makes it I’m a big fan. Typically I don’t hate on other peoples topping preferences but I’ll have to agree with you on shaved cauliflower. Odd new food fad. Or a cauliflower “steak”. It’s just a big piece of cauliflower that people charge an arm and leg for.

I make my dough a lot and one thing that you might want to look into is that yeast and salt don’t like each other. Salt kills yeast. For me what works best is dissolving the salt in water and then adding some flour to that to make somewhat of a paste and then add the yeast in. Mix that up and add rest of your flour. Everyone has their own method and it all taste great. Give it a try and maybe you’ll come out with a different result!