OT: Best Pizza in CT

[NotADime89]

The Sallys Apizza sign is now up in Wethersfield on the Silas Deane. Hopefully that means they'll be opening in the coming months!

 

[ClifSpliffy]

I think Modern has been the most consistent of the big 3 for awhile now. I've never gotten a sub par pie at Modern. Still thinking about Zeneli a month later. It was that good!

'consistent.'
i think that u nailed it. not the brand, but the idea.
it's the essence of the entire topic at hand - 'who delivers consistently?'
places that u know always being a jump ball as to what u get move to the bottom of the list. or off the list completely.
not a fan of playing russian roulette with my food choices. of course, over time u may notice a regular problem with a place that u like, and adapt accordingly. for example, my current favorite has a real problem, deciphered over time, and so i never get one there on a Sunday.
different baker.

 

[August_West]

it's the essence of the entire topic at hand - 'who delivers consistently?'

yer mom

 

[ClifSpliffy]

yer mom

u wear clip on ties.

 

[Zissou]

First Zuppardi’s tonight via out-of-state frozen delivery. Oven is on pre-heat now.

 

[upstater]

First Zuppardi’s tonight via out-of-state frozen delivery. Oven is on pre-heat now.

There have been negative reviews lately, but I did it 3 years ago when it was much cheaper, and it was really good.

 

[Zissou]

There have been negative reviews lately, but I did it 3 years ago when it was much cheaper, and it was really good.

 

[Goldenflash]

We've had pizza from this place called Domino's.

Not exactly sure where it is, but I think it's owned by some Italian guy or something.

I'm just kidding - if you want the best pizza in Connecticut, you just head towards New Haven. And then keep driving through New Haven and don't stop until you're in New York.

Then buy pizza anywhere, get back in the car, cross the Connecticut border and eat your pizza wherever.

Sorrento’s on Williamsbridge Ave., Bronx, NY. A slice or two of Pepperoni along with a couple garlic knots. Now that’s a good lunch.

 

[Zissou]

And the ruling on the Zuppardi’s out-of-state delivery… fantastic. Probably enhanced by my kitchen skills.

 

[buddy]

Sorrento’s on Williamsbridge Ave., Bronx, NY. A slice or two of Pepperoni along with a couple garlic knots. Now that’s a good lunch.

2004 Williamsbridge Road. Nice area. Better than Arthur Ave, Bronx's official "Little Italy".

 

[upstater]

And the ruling on the Zuppardi’s out-of-state delivery… fantastic. Probably enhanced by my kitchen skills.

I liked it a lot myself as well. Glad there are 2!

 

[CONNinsider]

Zephyr's Street Pizza in West Hartford, CT

 

[Hey Adrien!]

We're hosting my in-laws, wife's sister and niece and we did a big order of take out from Magic 5 Pizza Co. in East Norwalk, much to the delight of everyone. The margarita (my favorite) was a hit while their riff on a clam pizza (clams from Norwalk Harbor) was enjoyed too.

 

[Guapo]

 

[superjohn]

Even the pizza at random breweries in CT is better than any thin crust I've had in the Midwest.

 

[Husky25]

Even the pizza at random breweries in CT is better than any thin crust I've had in the Midwest.

Where Cici's is considered good thin crust.

 

[AdamaNation]

Where Cici's is considered good thin crust.

Ketchup is still a sauce

 

[Huskyhoops25]

For those of you in the Northwest Corner, you must try Roberto’s Pizza just over the line in Sheffield, Mass. Wood-fired pizza at its best!

Reviews | Roberto's Pizza

robertospizza413.com

 

[Hey Adrien!]

Already plugged in a post-game take-out order from Willington Pizza. Large pickle pie on the tab…

 

[87Xfer]

And the ruling on the Zuppardi’s out-of-state delivery… fantastic. Probably enhanced by my kitchen skills.

I ordered a mixed 6-pack. Have had 2, and not very impressed. When cooked until it starts to brown, the crust is just plain hard. Not great imho. Our local wood-fired place is significantly better.

 

[Zissou]

I ordered a mixed 6-pack. Have had 2, and not very impressed. When cooked until it starts to brown, the crust is just plain hard. Not great imho. Our local wood-fired place is significantly better.

I think you left it in too long. Preheat to 425, put the pizza on bare racks, turn back to 400, and bake ~8 minutes. Vary by oven. I used convection.

 

[87Xfer]

I think you left it in too long. Preheat to 425, put the pizza on bare racks, turn back to 400, and bake ~8 minutes. Vary by oven. I used convection.

Maybe so. I'll try your method for the next one.

 

[Dove]

Anyone been to Minervini's in Wallingord? Was there around the holidays and quite honestly was one of the best pies I've ever had.

(Had to post on pizza to avoid the boredom of this ecu game)

In the center of East Haven there is a Minervini's Pizza. I have worked in town for 2 years and finally tried them back in November. They are now my go-to for pizza. Crust is thin and perfectly crunchy. Toppings are fresh. Excellent specialty pies, too.

 

[huskyjawz]

In the center of East Haven there is a Minervini's Pizza. I have worked in town for 2 years and finally tried them back in November. They are now my go-to for pizza. Crust is thin and perfectly crunchy. Toppings are fresh. Excellent specialty pies, too.

Lot of good pizza in East Haven. No reason to stop there for me b/c a few more minutes and I'm at Zupp's or New Haven proper, but if you're in the area....

 

[Zissou]

Maybe so. I'll try your method for the next one.

I’m inspired to heat up my last one. Oven is preheating for halftime treat.