OT: Best Pizza in CT

[upstater]

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.

Everyone does things differently. I go to Zuppardi's a lot. They actual stuff their own sausages right there. You can see them doing it. They excel at it. That and their fresh clam pizza. They are costly though.

But they don't do sauce and crust as well as Pepe's. And that's ok.

You're comparing 2 different things.

 

[ClifSpliffy]

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.

hehe, 'sausage flakes.' good 'un. im stealing that one, and when next trying a new place, i'll be sure to ask aboot the flakes v. chunks thing. spot on.
i already ask aboot the mushroom thing, ie real or canned. imma canned mushroom fanatic (forget that dry, usually tasteless real thing, unless they're portos. then, mebbe it's ok.) which seems to often really annoy some bakers. im not interested in their feelings, it's my cash at stake.

 

[huskyjawz]

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.

There's a difference between the classic New Haven char and burnt(the heavy charring that you refer to). If you squeeze it with your fingers and it turns to black dust that is burnt, I don't care where you are. The crust should be brown/black but you can still tear/crack/snap/break it with your fingers or teeth.

I love both Sally's and Pepe's but when they don't rotate the pies in the oven one side can get burnt, and that's not good and not they way it's supposed to be.

 

[August_West]

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.

How do you know about that place? Thats my neck of the woods. Nobody in CT even knows where the e f f Winthrop is. They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week, as her cravings have shifted.
I mean no one even lives around there. LOL

And yes its really good. Up until a couple years ago it was a general store, who was second only to Country cow in making best BEC in state.

 

[methodology]

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.

Are you referring to the fake grand apizza

 

[8893]

How do you know about that place? Thats my neck of the woods. Nobody in CT even knows where the e f f Winthrop is. They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week, as her cravings have shifted.
I mean no one even lives around there. LOL

And yes its really good. Up until a couple years ago it was a general store, who was second only to Country cow in making best BEC in state.

Are you referring to the fake grand apizza

Oh that's rich. The place is calling itself Apizza Grande. Seems intended to confuse to me...

I know Winthrop/Deep River because we used to live in Westbrook, but I haven't been out that way on Route 80 in at least a few years, when it was still a general store.

 

[CONN78SEJ]

Everyone does things differently. I go to Zuppardi's a lot. They actual stuff their own sausages right there. You can see them doing it. They excel at it. That and their fresh clam pizza. They are costly though.

But they don't do sauce and crust as well as Pepe's. And that's ok.

You're comparing 2 different things.

That’s just your opinion, we’ll see how Pepe’s sauce and crust fair down in Maryland. I’ll take Zuppardis and Modern’s sauce and crust over Pepe’s any day, black soot is not for me. You should get your teeth checked, all that carbon will wear things down fast.

 

[Mazhude]

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.

So, to be clear, The Italian Store is great for subs, the pies are fine but they are clearly not apizza, and finally, their two shops are in Arlington, not Alexandria. This New Haven kid would like to have apizza in the neighborhood. I am admittedly a Sally's guy when I'm back in New Haven, but I think Pepe's will meet that need just fine, based on the review of the Bethesda, MD location.

 

[Kajik]

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

 

[Fishy]

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

It is literally called stuffing sausages.

I did not cut meat in high school, but I did take honors English, so you are going to have to trust me on this.

 

[superjohn]

It is literally called stuffing sausages.

I did not cut meat in high school, but I did take honors English, so you are going to have to trust me on this.

Thanks for tackling this one, after reading his posts in the Celtics thread I wasn't even going to bother.

 

[Kajik]

Not in any meatroom I worked in.its called making sausage links or loose.go back to stuffing envelopes

 

[Fishy]

Not in any meatroom I worked in.its called making sausage links or loose.go back to stuffing envelopes

You should have gone to high school in high school.

 

[Fishy]

Thanks for tackling this one, after reading his posts in the Celtics thread I wasn't even going to bother.

You get the next one.

 

[CONN78SEJ]

As

You dont stuff sausage,jeez.you grind the sausage and put it into the casing.or loose without the casing.i cut meat while in high school

Some sausage stuffers:

Lol

 

[8893]

Wait, I thought sausage stuffing was what goes in the Thanksgiving turkey.

 

[Kajik]

Lol you guys are hilarious

 

[Kajik]

Honors in English= useless

 

[8893]

Honors in English= useless

Honors English is a course, not a grade.

 

[ClifSpliffy]

How do you know about that place? Thats my neck of the woods. Nobody in CT even knows where the e f f Winthrop is. They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week, as her cravings have shifted.
I mean no one even lives around there. LOL

And yes its really good. Up until a couple years ago it was a general store, who was second only to Country cow in making best BEC in state.

'They make me a custom broccoli Rabe and Sausage stuffed bread that my finacee makes me stop for at least twice a week...'
'And yes its really good.'

nuff said aboot dat.

but not aboot this.
'finacee'
u sum kind of jiggolo?
and now a word aboot Winthrop/Deep River, the birthplace of one of the rootin tootinest wild west gunslingers, lawman, and sometimes crook, known far and wide as 'Mysterious Dave Mather.'

pals with wyatt earp, and hired on by bat masterson to be in a posse for the atchison, topeka, and santa fe railroad. later, he was deputy marshall of dodge city.
had more notches on his holster than sausage flakes on a pepe's pizza.
mebbe he spent time in that old stone house off cedar swamp road in Winthrop, where the snakes are so abundant that they literally hang down from the ceilings. i bet shootin at them will sharpen up ur eye.
or mebbe he learned a lesson from his dad's story, where he left the fam when dave was a tyke, only to get smoked onboard his ship, the Ellen,
in shanghai harbor, 9/13/1864. reported in the Courant, 11/19/1864.
ya know, shoot first, ask questions later.

 

[Kajik]

Hey 8893 does this mean I won't be getting anymore likes from you?

 

[Kajik]

Thanks I think that's 72 last count

 

[8893]

Thanks I think that's 72 last count

I’m easy.

 

[upstater]

It is literally called stuffing sausages.

I did not cut meat in high school, but I did take honors English, so you are going to have to trust me on this.

The Washington Post did an article on this controversy back in 1980. After this piece came out, no one questioned stuffing sausage even once... until today:

https://www.washingtonpost.com/archive/lifestyle/1980/03/13/the-care-and-stuffing-of-a-sausage-or-your-link-to-success/d1e795ff-d19c-4a60-a6ad-d55c70616b3f/

 

[August_West]

Oh that's rich. The place is calling itself Apizza Grande. Seems intended to confuse to me...

I know Winthrop/Deep River because we used to live in Westbrook, but I haven't been out that way on Route 80 in at least a few years, when it was still a general store.

I used to live in that general store every morning when I lived Chester/Cedar lake. Only 5minutes away. Really great BEC's. Now I dont live near there but do a lot of work in Ivoryton so it is convenient for me to go to the now Apizza Grande for lunch or pick something up for dinner (Old Lyme is a pizza wasteland filled with greek crap) . I was pleasantly surprised how good it is. Chicken Cutlet subs are loaded too.

The location boggles my mind. It did when it was a general store and it does now as a Pizza place.