OT: Best Pizza in CT

[boba]

Coincidentally, the Tucci show starts season two tonight, in Venice. The one I was thinking of with the Modena side trip is Bologna, which I have been to. But now Modena is on the list for next trip. And Venice

On my first visit to a fancy restaurant in Modena they gave me a free dessert: Vanilla ice cream with 25-year-old balsamic vinegar on it. The thought sounded repulsive, but that gooey, viscous stuff was amazing - like strawberry syrup only better. Then they gave me a small sample bottle to take home. This was 20 years ago and I still have never once since bought that yucky, watery, un-aged balsamic. Like wine and cigars - knowledge makes your life more expensive.

So, in addition to being a Connecticut pizza snob, guess I'm also a balsamic vinegar snob. Go figure...

So the frau is from Modena, or more specifically Spilamberto. So what do you think I've had for the past 20 years we've been together... 40 year old balsamic from the mother's barrels. Alas, no more, the barrels (it's a series of them 20 liter, 15 liter, 10 liter, 5 liter) have been given away. We used to have liter bottles of the stuff. no more...

 

[Balker]

Brought home two more Atticus Market pies tonight. One was a special they’ve had for a while, red pie with meatballs, pickled peppers and scarmoza; the other was a red pie with mozz and we added pepperoni (cupped) and Castelvetrano olives.

Both A+. Less charred than last time but still well within ideal range for me.

It’s so easy peasy right now that I don’t see myself getting New Haven apizza elsewhere on a Thursday, Friday or Saturday.

Are you just showing up there around 5 and ordering in person or can you order ahead somehow?

 

[8893]

Are you just showing up there around 5 and ordering in person or can you order ahead somehow?

I order online, which goes live at 4:30. Yesterday I ordered at 5:10 and it was ready for pickup at 5:25.

 

[G0UCONN]

Farmington valley peps..
My top three is

E&D Pizza Company​

Little City Pizza

And

Sasso's Coal Fired Pizza (torrington)
Not the valley

Always looking for new places.. any recommendations

Those three are all good but I would put Luna's and Harry's ahead of all of them. Naples in Farmington is solid and along the lines of those three.

 

[Umami Zen]

Farmington valley peps..
My top three is

E&D Pizza Company​

Little City Pizza

And

Sasso's Coal Fired Pizza (torrington)
Not the valley

Always looking for new places.. any recommendations

Sound like a Valley guy.. This is not a competitor of NH style pizza but holds up pretty good to Little City.. Check out La Figata in Granby. Thin crust .. Good vibe for adult beverages and conversation in bar area

 

[Huskybass]

If ever in Wolcott, New Haven Pizza Co is surprisingly good. Better than some of the famous places around the state.

 

[MTBingNinja]

If ever in Wolcott, New Haven Pizza Co is surprisingly good. Better than some of the famous places around the state.

I 2nd this. A hidden gem in Wolcott.

 

[Exit 4]

2022 Nominee for most out of touch product.

And that is not pizza, that is cheesy bread from somewhere in Indiana. I thought Pepsi was a NY company, what the hell happened over there.

 

[Mazhude]

Frank Pepe’s is a long way from home, but it hasn’t lost its identity

“When we started this off, the main question was, ‘How do we replicate this oven?’ It doesn’t exist anywhere. It was built by hand.”
Crews even spent a couple of weeks seasoning the oven, burning thousands of dollars’ worth of sausage, pepperoni, oil and dough in the chamber, all to lock those classic flavors into the bricks. It’s an alchemy of ingredients and cooking vessel that produces flavors impossible to replicate any other way...

 

[jibsey]

The hype on Pepe’s is unreal. Been there a bunch of times, always disappointed. They have achieved the American dream. Use minimal cheese and ingredients, burn the crap outta the crust and rake in the dough. I go to Alexandria a lot but will be getting my pizza from The Italian Store not the new Pepe’s.

 

[8893]

The hype on Pepe’s is unreal. Been there a bunch of times, always disappointed. They have achieved the American dream. Use minimal cheese and ingredients, burn the crap outta the crust and rake in the dough. I go to Alexandria a lot but will be getting my pizza from The Italian Store not the new Pepe’s.

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

 

[CONN78SEJ]

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I agree with the guy, Pepe’s is not anywhere near what it was 30 or 40 years ago. I hate them for skimping on sausage all these years. It’s overcooked and way over priced.

 

[storrsroars]

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I

He doesn't like char.

He's posted at least three times in this thread declaring such.

 

[8893]

Where or when did “jibsey” say he didn’t like Modern Pizza, Sally’s, Ernie’s, Zuppardis (West Haven), or Bar? I agree with the guy, Pepe’s is not anywhere near what it was 30 or 40 years ago. I hate them for skimping on sausage all these years. It’s overcooked and way over priced.

Iirc he complained that Sally’s was burnt and that Modern skimped on cheese. I order my Modern pies with light mozz because they are notoriously heavy-handed with the cheese, so that struck me.

I could be wrong but I don’t think he’s had Zupp’s or BAR; I think he’d probably like Ernie’s.

I’m no Pepe’s fanboy; they are overall probably my least-favorite of the New Haven apizza places, and definitely the one I eat less frequently than the others now. But it’s still a damned great pie.

 

[mauconnfan]

Had lunch with an old friend, ex-co worker today and he had me meet him at Naples Pizza in Farmington. He swore I’d love their pie. Have to say he made a great call, I’m not sure if anyone mentioned it in this thread or not. But I would have to throw it up there as next level down from the New Haven pies. Add to it Foxon Park soda, would recommend trying it out.

 

[8893]

Had lunch with an old friend, ex-co worker today and he had me meet him at Naples Pizza in Farmington. He swore I’d love their pie. Have to say he made a great call, I’m not sure if anyone mentioned it in this thread or not. But I would have to throw it up there as next level down from the New Haven pies. Add to it Foxon Park soda, would recommend trying it out.

I drink soda maybe five times a year, only Foxon Park with New Haven apizza. Gassosa for me. Maybe White Birch.

What’s your flavor?

 

[mauconnfan]

I drink soda maybe five times a year, only Foxon Park with New Haven apizza. Gassosa for me. Maybe White Birch.

What’s your flavor?

White Birch or Sasparillo then maybe Cream.

 

[8893]

 

[methodology]

To be fair, you have made clear that you do not like New Haven style apizza at all.

Which is fine.

But when you prefer a thick, soft crust smothered with cheese and loads of toppings, you shouldn’t be getting pizza from any place that makes New Haven style apizza. It’s not what they do. It’s like expecting a burger when you ordered a chicken sandwich.

The kind of pizza you prefer is available in every single city in this country. You don’t need to travel for it or seek it out, much less pay top dollar for it. And that’s a good thing.

Can’t stand tons of mozz on pies you only need minimal and never more than 3 toppings

 

[ClifSpliffy]

Can’t stand tons of mozz on pies you only need minimal and never more than 3 toppings

u seem local, try this:
1. hit the apizzeria at the corner of rt 145 and rt 80, located on 80.
2. order the 'grand special.' bigger than an escalade tire - $27.
3. reconsider those words that u wrote.

makes pepes look like poser/tourist fare.

 

[CONN78SEJ]

Iirc he complained that Sally’s was burnt and that Modern skimped on cheese. I order my Modern pies with light mozz because they are notoriously heavy-handed with the cheese, so that struck me.

I could be wrong but I don’t think he’s had Zupp’s or BAR; I think he’d probably like Ernie’s.

I’m no Pepe’s fanboy; they are overall probably my least-favorite of the New Haven apizza places, and definitely the one I eat less frequently than the others now. But it’s still a damned great pie.

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

 

[8893]

I have visited both Modern and Zuppardis in the last few weeks for sausage and mushroom pies, and both had chunks of sausage instead of the thinly sliced sausage flakes Pepe’s has been peddling for years, both also had some minimal charring, but not anything like black soot Pepe’s has. The flavor between Modern and Zuppardis’s was about the same, although Zupp’s definitely had bigger chunks. My point is you can’t say that heavy duty charring is common to what you call all New Haven style pizzas, because it isn’t. My idea of a New Haven style pizza is definitely not having a pile of napkins that are all black from customers wiping the big black ring around their mouth’s.

Don’t go to Sally’s then either.

 

[CONN78SEJ]

Don’t go to Sally’s then either.

If I do I’ll ask for a light bake.

 

[dvegas]

White Birch or Sasparillo then maybe Cream.

Recently discovered that Foxon Park Birch Beer mixes very nicely with Captain Morgan rum. Spicy and sweet, tried vodka but it didn't work at all. Cheers!

 

[Vancat]

But I would have to throw it up there