OT: - Best Pizza in CT | Page 280 | The Boneyard

OT: Best Pizza in CT

Is it time to get rid of the pizza thread?

  • Yes. It's past it's useful time here.

    Votes: 10 14.1%

  • No. I can't live without it.

    Votes: 50 70.4%

  • Move it to another board.

    Votes: 11 15.5%
  • Total voters
    71
2nd rodeo with Willington Pizza’s pickle pie.

Fun for a slice (I think I must have just tried one slice last time I had it) but too much for eating a full pie.

Fun idea and the flavors are actually good: pickling spicing sprinkled atop thinly sliced pickles. Personally, under the toppings, it’s basically a white pizza, which is not my vibe.

In summary, glad I tried it, but won’t order it again unless it’s with a bigger group to have a slice or two. Love Willington Pizza, though, it always warms my heart.

46679F89-17A1-4BEE-BA45-DA47EE2380EC.jpeg
 
Hey Adrien! said:
2nd rodeo with Willington Pizza’s pickle pie.

Fun for a slice (I think I must have just tried one slice last time I had it) but too much for eating a full pie.

Fun idea and the flavors are actually good: pickling spicing sprinkled atop thinly sliced pickles. Personally, under the toppings, it’s basically a white pizza, which is not my vibe.

In summary, glad I tried it, but won’t order it again unless it’s with a bigger group to have a slice or two. Love Willington Pizza, though, it always warms my heart.

View attachment 82795
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I hope that wasn't your only pie.

I don't need to try to this one.
 
Zissou said:
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.
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E4703FBD-BE64-49DD-BF09-EC80CF45B0CD.jpeg

8 minutes. End crust is the only part that is crunchy.
 
Hey Adrien! said:
2nd rodeo with Willington Pizza’s pickle pie.

Fun for a slice (I think I must have just tried one slice last time I had it) but too much for eating a full pie.

Fun idea and the flavors are actually good: pickling spicing sprinkled atop thinly sliced pickles. Personally, under the toppings, it’s basically a white pizza, which is not my vibe.

In summary, glad I tried it, but won’t order it again unless it’s with a bigger group to have a slice or two. Love Willington Pizza, though, it always warms my heart.

View attachment 82795
Expand ...
Might be worse than pineapple on pizza!?!
 
Hey Adrien! said:
2nd rodeo with Willington Pizza’s pickle pie.

Fun for a slice (I think I must have just tried one slice last time I had it) but too much for eating a full pie.

Fun idea and the flavors are actually good: pickling spicing sprinkled atop thinly sliced pickles. Personally, under the toppings, it’s basically a white pizza, which is not my vibe.

In summary, glad I tried it, but won’t order it again unless it’s with a bigger group to have a slice or two. Love Willington Pizza, though, it always warms my heart.

View attachment 82795
Expand ...
Yeah, that's too much pickle and nothing else to balance it. I've posted this before, but when I was working in Sofia, Bulgaria, some 20 years ago, staff ordered pizza in on one of my first days. One of the pies was pickle, corn, ham. I'm thinking 'wth?', but in addition to the pie having a great crust and flavorful red sauce, the toppings combo actually worked quite well. Probably only a third of pickle you got though, and chopped in much smaller pieces.
 
methodology said:
That’s Florida for you. You could tell the pizza was underdone and was sitting. That’s a recipe for disaster
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I found this on the internet. I was not aware of all the new locations. I will have to check out the Delray Beach location when it opens.

Is Pepe's pizza coming to Florida?


In addition to South Florida and Connecticut, Frank Pepe's operates in Maryland, Virginia, Massachusetts, Rhode Island and New York. A second South Florida location is set to open in Delray Beach in 2023.
 
HooperScooper said:
Not surprising. It's Florida. And most of the locations outside of New Haven aren't as good as the original.
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The Washington DC area location seems to be hitting on all cylinders (but I agree that not many franchises are as good as the flagship):


“9. Frank Pepe Pizzeria Napoletana - I don’t precisely remember my reaction when I first saw the “coming soon” sign plastered on the lower level of the Westfield Montgomery mall, but I suspect it was a mixture of joy and dread. How on earth was Frank Pepe Pizzeria Napoletana going to re-create the Old World charm of its New Haven, Conn., location in a Bethesda mall, next to a Cheesecake Factory, no less? The key, as I discovered on my initial visit, lay with the coal-fired oven, a replica of the custom-made, 100,000-pound original back on Wooster Street. Seasoned for a couple of weeks before the pizzeria’s grand opening, the new oven turns out pies that taste, not like third-generation copies of apizzas, but like the genuine article. You’ll swear you’re sitting in a booth in New Haven, knocking back a Peroni and inhaling the aromas of garlic and briny littleneck clams on a white pie. Until you look out the window and see the mall, that is.

7101 Democracy Blvd., inside Westfield Montgomery mall, Bethesda, Md., 301-304-7373; ”
 
Hey Adrien! said:
2nd rodeo with Willington Pizza’s pickle pie.

Fun for a slice (I think I must have just tried one slice last time I had it) but too much for eating a full pie.

Fun idea and the flavors are actually good: pickling spicing sprinkled atop thinly sliced pickles. Personally, under the toppings, it’s basically a white pizza, which is not my vibe.

In summary, glad I tried it, but won’t order it again unless it’s with a bigger group to have a slice or two. Love Willington Pizza, though, it always warms my heart.

View attachment 82795
Expand ...
in the first post, folks were all excited by the thought, and approved.
not me.
in this post, everyone watching barfed. not me, i know that it can't be real. not possible. not even thinkable.
 
huskymedic said:
Welp…

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This review is meaningless. He admits that the pie was steaming in the box. Well why bother even releasing the review?

He's criticizing them because he came at the time that they said and it had been sitting for a while.

Well news flash; it's a pizza joint it's not NASA.

If you want to critique pizza sit down, order and eat it when it comes out blazing hot.

All he's done here is review their takeout system, not the pizza.
 
huskyjawz said:
This review is meaningless. He admits that the pie was steaming in the box. Well why bother even releasing the review?

He's criticizing them because he came at the time that they said and it had been sitting for a while.

Well news flash; it's a pizza joint it's not NASA.

If you want to critique pizza sit down, order and eat it when it comes out blazing hot.

All he's done here is review their takeout system, not the pizza.
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Great job analyzing a Portnoy pizza review.
 
I've been to a number of Pepe's (all 8n New England) and while none if the newer locations are quite Wooster St, the only disappointing one I ever had was at Mohegan less than a month after it opened. I believe the issue then was that the oven was still too new. Once they get a bit seasoned the consistency in the pies improves dramatically.
 
I have had better pies at the West Hartford Pepe's location than the original in the past few years. Not every time, so obviously consistency is the issue.
 
ktuck911 said:
The one down the road from New Haven, in Fairfield, CT is pretty decent though....
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I’ve been critical of Pepe’s for the past ten years compared to Modern, Sally’s or Zuppardis but I have to admit, a few weeks ago I stopped at the Danbury Pepe’s on my way home from work and picked up a large sausage and mushroom put it in my $90 pizza warmer bag and drove home to Kent. Pulled into the garage, my wife had the table set and we had a great pizza. Reminded me of the Pepe’s of 30 years ago. Lately, someone’s doing something right at the Danbury location, we had had a terrible pie from that location a couple years ago.
 
Given that the Pizza capital of the US is New Haven, I gave a hard time making with the comp for Florida pizza the original Frank Pepe location.
 
huskymedic said:
The Washington DC area location seems to be hitting on all cylinders (but I agree that not many franchises are as good as the flagship):


“9. Frank Pepe Pizzeria Napoletana - I don’t precisely remember my reaction when I first saw the “coming soon” sign plastered on the lower level of the Westfield Montgomery mall, but I suspect it was a mixture of joy and dread. How on earth was Frank Pepe Pizzeria Napoletana going to re-create the Old World charm of its New Haven, Conn., location in a Bethesda mall, next to a Cheesecake Factory, no less? The key, as I discovered on my initial visit, lay with the coal-fired oven, a replica of the custom-made, 100,000-pound original back on Wooster Street. Seasoned for a couple of weeks before the pizzeria’s grand opening, the new oven turns out pies that taste, not like third-generation copies of apizzas, but like the genuine article. You’ll swear you’re sitting in a booth in New Haven, knocking back a Peroni and inhaling the aromas of garlic and briny littleneck clams on a white pie. Until you look out the window and see the mall, that is.

7101 Democracy Blvd., inside Westfield Montgomery mall, Bethesda, Md., 301-304-7373; ”
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I tried the one in Alexandria back in November. I got a plain tomato pie and I got a sausage pie. had to get them delivered to a hotel and I knew the quality wouldn't be the same. And I was right. You can tell the pieces are in place if you were to get it on site for a sit down but pizzas like that don't do well if you have to get it delivered and don't have a means of properly reheating (I was in a hotel).
 
Help me out here.... So I'm on r/pittsburgh, and someone posts this picture. And a guy who says he's from New Haven County insists this is a Greek pizza. I've never seen a Greek pizza in CT or MA that wasn't cut in squares. Am I wrong about that? (tbomk, we do not have Greek pizza out here).

1673373956284.png


1673373803034.png
 
storrsroars said:
Help me out here.... So I'm on r/pittsburgh, and someone posts this picture. And a guy who says he's from New Haven County insists this is a Greek pizza. I've never seen a Greek pizza in CT or MA that wasn't cut in squares. Am I wrong about that? (tbomk, we do not have Greek pizza out here).

View attachment 82875

View attachment 82874
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Thats is greek pizza. I have a greek pizza at my desk right now. Its a medium and not cut in squares. Only larges are cut in squares.

B027EDCA-792D-4492-9FBC-00D280F62C1B.jpeg
 
FfldCntyFan said:
I've been to a number of Pepe's (all 8n New England) and while none if the newer locations are quite Wooster St, the only disappointing one I ever had was at Mohegan less than a month after it opened. I believe the issue then was that the oven was still too new. Once they get a bit seasoned the consistency in the pies improves dramatically.
Expand ...
Back in November I ordered a clam pie at Mohegan. They took my number and told me that they would text me. I adjourned to Bow and Arrow bar and expected them to text. They never did so my pie was a little cool. Terrible customer service but the pizza was good. I used to go the the one in Manchester and was always satisfied. A few times, they ripped a hole in the crust and gave me an extra. Both were good.
 
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