- Joined
- Aug 26, 2011
- Messages
- 5,455
- Reaction Score
- 24,289
No but I had it from their Fairfield location a couple weeks ago and it was subpar. I would not waste my pizza night on it again.
OT: Best Pizza in CT
- Thread starter Replicant
- Start date
I did too, and felt the same way. It was take out, so I will give it another shot for sit down.
I actually admire you for spending the money on a warming bag by IMO the pizza is going to steam regardless. I rarely get takeout pizza anymore - preferring to go to whichever place and dine-in instead. That being said, the BEST way to enjoy take out pizza is to actually prop the box open for your ride home so the steam escapes. Have someone at your house preheat the oven to 450 and when you get home, throw a few slices at a time on a well used cookie sheet or baking tray for just a few minutes. It gets nice and hot and remains as crispy as when it first came out of the oven at the pizzeria!
dvegas
Duck Fuke
- Joined
- May 1, 2012
- Messages
- 1,749
- Reaction Score
- 4,581
Pepe's Fairfield stopped cutting their pizza in the Pepe's style a while back, they now cut it more traditionally, you have to ask for it cut "family style" if you want it the old-school Pepe's style (I do, and I get my go-to pies uncut)
Chin Diesel
The timing could not possibly be worse
- Joined
- Aug 24, 2011
- Messages
- 34,281
- Reaction Score
- 110,642
Air fryer is the way to go to get the crispness on bottom of crust.
Second best way is a hot cast iron skillet with a drop of oil.
Actually it’s a rigid heated warming bag (plugs into the cigarette lighter) heats from the bottom and lets the steam escape through a small mesh in the top. It’s amazing what $90 will get you nowadays. Thanks for the admiration.
storrsroars
Exiled in Pittsburgh
- Joined
- Mar 23, 2012
- Messages
- 22,183
- Reaction Score
- 51,365
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
The Best Way to Reheat Pizza
As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.
I find the oven thing too time consuming and wasteful of foil, but it works. I'm a convert to the cast iron plus water & lid method.
Chin Diesel
The timing could not possibly be worse
- Joined
- Aug 24, 2011
- Messages
- 34,281
- Reaction Score
- 110,642
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
The Best Way to Reheat Pizza
As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.www.thekitchn.com
I find the oven thing too time consuming and wasteful of foil, but it works. I'm a convert to the cast iron plus water & lid method.
To each their own and I realize there is a ton of variance in appliance quality and cooking ware.
The linked article said it was recommended to put temp to 320 degrees and cook for 3-4 minutes. I go around 375 and go 1-2 minutes. Crust is always crispy and toppings are hot and melted. No complaints from me.
Chin Diesel
The timing could not possibly be worse
- Joined
- Aug 24, 2011
- Messages
- 34,281
- Reaction Score
- 110,642
Science appears to argue for oven reheating (covered with foil) or cast iron skillet with drops of water (not oil) and a lid. YMMV.
The Best Way to Reheat Pizza
As someone who can’t stomach cold pizza I had a wood-burning desire to know if there is, in fact, a best way to reheat pizza.
I find the oven thing too time consuming and wasteful of foil, but it works. I'm a convert to the cast iron plus water & lid method.
I'll add this. I know of no human being who would spend 35 minutes to reheat pizza so I'm calling BS on the oven method mentioned in the article.
I love my pizza heater box, keeps it good and hot, not just soggy warm. All the way home. When I have the time and don’t feel like going out. I’ll make my own dough, and roll it out. Though you do need a large pizza stone that’s at least an inch thick.
- Joined
- Oct 15, 2012
- Messages
- 4,588
- Reaction Score
- 18,460
Pro tip with any Pepes location: never order larges. 9 times out of 10 they come out thick.
- Joined
- Jan 19, 2012
- Messages
- 2,281
- Reaction Score
- 14,841
- Joined
- Oct 11, 2013
- Messages
- 1,525
- Reaction Score
- 8,799
Has anyone tried Inferno Apizza in North Haven? Olde World is my go-to for my stops at Twelve Percent Beer Project, but I’ve been hearing good things lately about Inferno.
ClifSpliffy
surf's up
- Joined
- Nov 9, 2018
- Messages
- 9,502
- Reaction Score
- 14,291
well, there u have it...
one poster sez 'I had it from their Fairfield location a couple weeks ago and it was subpar,' while another adds 'i did too and felt the same way.'
add in me (it's State Street Extension, dagnabbitt! not Commerce Drive! tho, to be fair, they really did add a lot of commerce to the area, good job), and it's a landslide! no bueno! the people have spoken! all three of us!
i never heard of a warming bag for us laypeople since, in winter transport (notsomuch warm weather) where the clock ticking danger is dryness, i use a 13 gallon kitchen trash bag to keep in the moisture -the life blood since almost everyone reheats if they're bringing it back. of course, the majority of our bakers pies are delivered, so there's that.
think aboot it- the only possibility for a normal, run of the mill, decent za from a baker, ending up not being completely eaten, is the dreaded, unsalvagable, jaw breaking, 'too hard to eat!' dried out pizza crust, often late the next day, or on day 2 (or later!). fridges dry them out, so forget that. also, fridges mess up the grab and go thing. way too much work.
if it's old yet still soft, it gets eaten, while the chances of breaking ur teeth, or more likely, chomping on that pizza shard of glass that tears up ur mouth, dissuades many from bravely chowing on when its rock hard.
not me. if it's pizza, i eat it. straight up, and not like some older relations who dunk the dry crusts or manageable dry slices in to coffee. i always tell them 'the war is over! we won! ur making me look bad!'
i think that stella dora baked goods are only bought by war survivors, except mebbe those little chocolate filled cookies. those are made for the rest of us.
i never seen no one, no where, ever dunk a slice or even a crust from a 'pickle pizza.'
one poster sez 'I had it from their Fairfield location a couple weeks ago and it was subpar,' while another adds 'i did too and felt the same way.'
add in me (it's State Street Extension, dagnabbitt! not Commerce Drive! tho, to be fair, they really did add a lot of commerce to the area, good job), and it's a landslide! no bueno! the people have spoken! all three of us!
i never heard of a warming bag for us laypeople since, in winter transport (notsomuch warm weather) where the clock ticking danger is dryness, i use a 13 gallon kitchen trash bag to keep in the moisture -the life blood since almost everyone reheats if they're bringing it back. of course, the majority of our bakers pies are delivered, so there's that.
think aboot it- the only possibility for a normal, run of the mill, decent za from a baker, ending up not being completely eaten, is the dreaded, unsalvagable, jaw breaking, 'too hard to eat!' dried out pizza crust, often late the next day, or on day 2 (or later!). fridges dry them out, so forget that. also, fridges mess up the grab and go thing. way too much work.
if it's old yet still soft, it gets eaten, while the chances of breaking ur teeth, or more likely, chomping on that pizza shard of glass that tears up ur mouth, dissuades many from bravely chowing on when its rock hard.
not me. if it's pizza, i eat it. straight up, and not like some older relations who dunk the dry crusts or manageable dry slices in to coffee. i always tell them 'the war is over! we won! ur making me look bad!'
i think that stella dora baked goods are only bought by war survivors, except mebbe those little chocolate filled cookies. those are made for the rest of us.
i never seen no one, no where, ever dunk a slice or even a crust from a 'pickle pizza.'
- Joined
- Nov 18, 2012
- Messages
- 3,467
- Reaction Score
- 8,609
Small pies are the only way to go
- Joined
- Nov 18, 2012
- Messages
- 3,467
- Reaction Score
- 8,609
Haven’t might have to give it a go. Olde World is fantastic it can hold its own vs the big 4
- Joined
- Aug 26, 2011
- Messages
- 97,501
- Reaction Score
- 384,092
Chris is a long time New Haven area pizzaiolo. Very solid pizza - he just started up a pizza truck (Rolling Inferno) to compliment his business. You won’t be disappointed.
Make sure you have a large thick pizza stone 3/4 to 1 inch, under it. You could also splurge for the pizza heater that plugs into the cigarette lighter of your car like I did. Your pizza comes home hot, not just warm, no matter how long your drive. Bring a pair of scissors and cut a large corner out of the top of the box.
- Joined
- Aug 27, 2011
- Messages
- 6,467
- Reaction Score
- 32,312
Is that the one right near the South Glastonbury post office? I think I had that once many years ago. Angelo's makes a very good Greek pizza though, and I'm generally not a fan of that style.
- Joined
- Nov 23, 2011
- Messages
- 1,829
- Reaction Score
- 4,541
Yes, it is.
The large sausage & mushroom I got from Danbury Pepe’s a few weeks back was $34, with the $10 coupon I had on my phone it was $27 plus tax, and the pie was excellent!!! $47 being charged by Dominos is laughable.
- Joined
- Aug 26, 2011
- Messages
- 30,089
- Reaction Score
- 50,066
Old New Haven pizza places that I thought would never close: PalmBeach Pizza inFair Haven-- I thought they were almost as good as the big 3 back then.
& Naples Pizza near Yale. They made really good pizza there, though granted we were there for the cheap beer ($1 or $2 pitchers back in the 80s when we were teens).
& Naples Pizza near Yale. They made really good pizza there, though granted we were there for the cheap beer ($1 or $2 pitchers back in the 80s when we were teens).
- Joined
- Sep 16, 2011
- Messages
- 52,806
- Reaction Score
- 194,055
Pizza Hut charges over $50 now.