OT: - Best Pizza in CT | Page 239 | The Boneyard

OT: Best Pizza in CT

ClifSpliffy said:
'land spreadin out afar and wide, keep Manhattan just give me that countryside!'
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nah, Id live in NYC again in a heartbeat. My favorite place on planet. I just don't like CT Nimbys. ;) If I have to live here (and I do right now) It's going to be like this. I will be back in the city again someday.
ClifSpliffy said:
here, have a pile of rocks, and make ur own 'fire pit' while you're at it. if u do it right... outdoor pizza oven and New England clambake, too. just add some bricks or bluestone.
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Property has two fire pits. Both out of rocks. Pizza oven on the agenda. (I have a outdoor propane one, but I want the full brick oven deal, I will do that. ) Intrigued about a clambake setup. Now its on the list.
 
Id live in NYC again in a heartbeat.
apparently, u already do.
i checked out the menu for that place cited, and this is what i saw, before my brain started to leak out of my ears.
Clams & Mussels Posillipo
Antipasto Marechiaro
Eggplant Rolatini
Parmesan Truffle Fries
Walnut Arugula
Berry Arugula ...... and so on.
two favs of note (not fav good, just fav funny)
1. Steamed Manila Clams -they went to the Philippines to get clams readily available down the street?
2. (the zinger) Grandma Rabe & Sausage. ur rabe and sausage thing is called 'grandma.' lol.
of course, according to them,
'IMPORTANT BUSINESS UPDATE
There was a fire in the kitchen of the restaurant on the morning of January 9th. No one was hurt, as we were closed at the time, but there was extensive damage to the kitchen. We will be closed until further notice while we deal with the aftermath of everything.'
hmmm, u, them, fires, when did u close on the new place? 1/9?
Pizzeria | Sapore Pizzeria | Old Lyme
lol. more importantly, best wishes on ur new home.
 
ClifSpliffy said:
Id live in NYC again in a heartbeat.
apparently, u already do.
i checked out the menu for that place cited, and this is what i saw, before my brain started to leak out of my ears.
Clams & Mussels Posillipo
Antipasto Marechiaro
Eggplant Rolatini
Parmesan Truffle Fries
Walnut Arugula
Berry Arugula ...... and so on.
two favs of note (not fav good, just fav funny)
1. Steamed Manila Clams -they went to the Philippines to get clams readily available down the street?
2. (the zinger) Grandma Rabe & Sausage. ur rabe and sausage thing is called 'grandma.' lol.
of course, according to them,
'IMPORTANT BUSINESS UPDATE
There was a fire in the kitchen of the restaurant on the morning of January 9th. No one was hurt, as we were closed at the time, but there was extensive damage to the kitchen. We will be closed until further notice while we deal with the aftermath of everything.'
hmmm, u, them, fires, when did u close on the new place? 1/9?
Pizzeria | Sapore Pizzeria | Old Lyme
lol. more importantly, best wishes on ur new home.
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That, “Closed for a fire on the kitchen”, “…oven repairs”, “…kitchen remodeling”, etc, is usually code for, “We’ll be back open again as soon as we pass the health dept inspection.”
 
My wife and I tried Casa Pizzeria in Ludlow MA, voted #1 in state (thats not anything to pound your chest about lol). Dave and One Bite gave them a 7.9 after trying their "New Haven style". They are well known for making a pizza in the style yiu would like. New Haven, New York, Chicago, Detroit, Neapolitan etc etc..

Well I tried the "Tomato Pie" New Haven style and my wife had a white pizza New York style. I would give it closer to a 7 for both. They have a decent crust and whatever they throw on it to cook it's almost too stiff. I can't trust a pizza I can pick up with zero sag or that I don't have to vee. Sauce, not awful but needed sweetness and more flavor little too much garlic for me. My wifes was ok but thought a little too crusty but again, I'm not a New York style guy so not sure. Lots of pizza leftover, not a great sign either.

Overall, won't drive 20-25 minutes to grab pie again, but if I were closer it would be a go-to in this area because pizza is so damn weak in WesMass.
 
Hans Sprungfeld said:
I flew into Newark two Fridays ago, and detoured to Robbinsville en route to Ocean City.

With PaPa's phone perpetually busy, I took a chance and ended up timing things perfectly by putting in my order in person, scooting over to DeLorenzo's to order there while the PaPa's baked, then back to PaPa's for the pickup & immediate eating of slices in the car, and then back to DeLorenzo's to do the same. They are less than a mile from each other.

As leftovers, two halves fit well into a single box and reheated decently in a toaster oven over the weekend.

This was my Trenton tomato pie recon mini-tour, after I'd messed up and gone to DeLorenzo's Pizza in Hamilton after visiting the Center for Sculpture there last summer.

I'd go back to either, specify "well-done," and dine-in next time. Both were good. I was front-loaded to like DeLorenzo's more, and surprised myself thinking better of Papa's. Something different with the flavor of DeLorenzo's cheese maybe.

At Papa's, I added sausage, a split the halves with one having mustard, which is a touted specialty. Not bad, but not for me as a first choice.

At DeLorenzo's my split was sausage on one half no topping on the other.

Overall, I like the tomatoes on top, conceptually and in practice. My friend in Asbury Park owns a rooming house in Trenton, so a return visit on a rent pick-up day might work to get me back there, and whichever we eat at, we can get take out on the other afterward.

I'm glad these places came up, and I will return. Two good first
impressions, though New Haven is secure at the top of my list.

View attachment 84112
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Papa's is solid. Just notch down from New Haven in my opinion. Haven't hit De Lorenzo's yet unfortunately but most say it's a bit better than Papa's. Also need to try DeLucia's in Raritan, NJ at some point. Portnoy gave it a 9.4!
 
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So, my local pizzeria that specializes in personal Neapolitan pies like those in Naples has expanded their offerings into Detroit style. My god, this thing below was absolutely delicious. Flaky crust like a French pastry, delicious red sauce, perfectly toasted edges. This is Jay's Artisan Pizza's Detroit style:

1676943885210.png
 
Fishy said:
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.
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When my grandson was younger he scootered competitively . They worked on tricks every day.
Since his dad worked late we would take him and bring him home.
The great thing about Dominoes is for a few bucks you could feed 8-10
10-13 year olds . That’s was throwing in a couple of skateboarders . They couldn’t tell the difference.
 
upstater said:
So, my local pizzeria that specializes in personal Neapolitan pies like those in Naples has expanded their offerings into Detroit style. My god, this thing below was absolutely delicious. Flaky crust like a French pastry, delicious red sauce, perfectly toasted edges. This is Jay's Artisan Pizza's Detroit style:

View attachment 84277
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That looks awesome, love the pepperoni charred like that.
 
upstater said:
So, my local pizzeria that specializes in personal Neapolitan pies like those in Naples has expanded their offerings into Detroit style. My god, this thing below was absolutely delicious. Flaky crust like a French pastry, delicious red sauce, perfectly toasted edges. This is Jay's Artisan Pizza's Detroit style:

View attachment 84277
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I’m drooling on my iPad.
 
The Angry Pizza at South Town Apizza in Plantsville was great and just as delicious cold the next day: Red pie with Mozzarella, cup & char premium pepperoni, our own candied jalapenos and finished with a drizzle of hot honey.

​

 
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Rocktheworld said:
Sorry if it’s been mentioned before but are those Ooni pizza ovens legit?
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I love my ooni. Takes some getting used to (I have the 12” propane one) but with 15 minute of preheat, a good dough that is tossed thin, it cooks a pie comparably to most thin crust places you can go to. The ceramic stone holds heat for a long time, and theoretically you can cook other things in there as well. I use it 1-2x per month, do pizza parties for the office every 2 months and it’s an incredible group thing to do. Everyone likes making their own pie and the ooni cooks it in roughly 150 seconds (rotate 4 times)
 
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I recently did a NH pizza tour with a few friends. One afternoon, all 4 of the main spots in a row- Sally's, Pepe's, Modern, Bar. In that order. From each place we ordered one cheese/tomato pie, and one specialty recommended by each place.

Here were my ratings out of 10.

Bar- 9.4
Pepe's- 9.3
Modern- 8.6
Sally's- 8.1

Bar had a lobster pizza. $36 for a small. But it blew my balls off. The tomato pie was outstanding as well. That was my third time there and it lived up to the hype each time. Nevermind the great atmosphere there, the pizza holds up big time. Bar might be my favorite pizza restaurant in the world. We also saw Dan Patrick at the bar. And then Anderson Cooper at a cafe the next morning.

I said that Bar was better than anything I had in Italy to a native Italian girl a few weeks ago and she thought I was insane and just laughed.

Sally's was the biggest surprise- underwhelming. I went there a couple times before and was underwhelmed. Still very good pizza, just doesn't hold a torch to the other 3 IMO.
Modern surprised me- really loved it. A bit different style from the other 3. More of a classic American pizza parlor.
Pepe's clam and fresh tomato pie were both outstanding. I had been to other Pepe's locations around the state (Mohegan, Manchester) and was very disappointed. The New Haven one is just far superior.
 
RayIsTheGOAT said:
I recently did a NH pizza tour with a few friends. One afternoon, all 4 of the main spots in a row- Sally's, Pepe's, Modern, Bar. In that order. From each place we ordered one cheese/tomato pie, and one specialty recommended by each place.

Here were my ratings out of 10.

Bar- 9.4
Pepe's- 9.3
Modern- 8.6
Sally's- 8.1

Bar had a lobster pizza. $36 for a small. But it blew my balls off. The tomato pie was outstanding as well. That was my third time there and it lived up to the hype each time. Nevermind the great atmosphere there, the pizza holds up big time. Bar might be my favorite pizza restaurant in the world. We also saw Dan Patrick at the bar. And then Anderson Cooper at a cafe the next morning.

I said that Bar was better than anything I had in Italy to a native Italian girl a few weeks ago and she thought I was insane and just laughed.

Sally's was the biggest surprise- underwhelming. I went there a couple times before and was underwhelmed. Still very good pizza, just doesn't hold a torch to the other 3 IMO.
Modern surprised me- really loved it. A bit different style from the other 3. More of a classic American pizza parlor.
Pepe's clam and fresh tomato pie were both outstanding. I had been to other Pepe's locations around the state (Mohegan, Manchester) and was very disappointed. The New Haven one is just far superior.
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Life long New Havener here. bar is definitely better than the rest. Hands down. But Bufalina in Guilford beats them all.
 
Rocktheworld said:
Looks like I’ll be dropping $700 in the not too distant future lol
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Get your dough game on point. Hardest part of pizza making is getting the dough right. If you have that, the ooni will do just fine for you, and even more than fine, if you don’t you could have a replica of a Wooster St oven and turn out dreck.
 
Rocktheworld said:
Looks like I’ll be dropping $700 in the not too distant future lol
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I bought a baking steel for the oven. Put the oven on 500 for an hour to heat itself and the steel and slide the pizza directly on the steel. 8 or 9 minutes later donezo. I usually throw the broiler on for the last 2 or 3 minutes. Summer, the ooni is much for fun just to be outside on a summer evening with a beer or four
 
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Hamms30 said:
I bought a baking steel for the oven. Put the oven on 500 for an hour to heat itself and the steel and slide the pizza directly on the steel. 8 or 9 minutes later donezo. I usually throw the broiler on for the last 2 or 3 minutes. Summer, the ooni is much for fun just to be outside on a summer evening with a beer or four
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Steel> Stone indoors. Way better. good job.


Rocko lives in San Diego he will get year round Ooni use.
 
RayIsTheGOAT said:
I recently did a NH pizza tour with a few friends. One afternoon, all 4 of the main spots in a row- Sally's, Pepe's, Modern, Bar. In that order. From each place we ordered one cheese/tomato pie, and one specialty recommended by each place.

Here were my ratings out of 10.

Bar- 9.4
Pepe's- 9.3
Modern- 8.6
Sally's- 8.1

Bar had a lobster pizza. $36 for a small. But it blew my balls off. The tomato pie was outstanding as well. That was my third time there and it lived up to the hype each time. Nevermind the great atmosphere there, the pizza holds up big time. Bar might be my favorite pizza restaurant in the world. We also saw Dan Patrick at the bar. And then Anderson Cooper at a cafe the next morning.

I said that Bar was better than anything I had in Italy to a native Italian girl a few weeks ago and she thought I was insane and just laughed.

Sally's was the biggest surprise- underwhelming. I went there a couple times before and was underwhelmed. Still very good pizza, just doesn't hold a torch to the other 3 IMO.
Modern surprised me- really loved it. A bit different style from the other 3. More of a classic American pizza parlor.
Pepe's clam and fresh tomato pie were both outstanding. I had been to other Pepe's locations around the state (Mohegan, Manchester) and was very disappointed. The New Haven one is just far superior.
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My son and 3 of his pizza loving friends did this last summer and their ranking was the exact opposite of yours. FWIW.
 
August_West said:
Steel> Stone indoors. Way better. good job.


Rocko lives in San Diego he will get year round Ooni use.
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Not much longer actually, my girl and I are moving back to the northeast some time this summer in all likelihood.

You figure the baking steel is a better way to go if I’m back in CT/MA?
 
Rocktheworld said:
Not much longer actually, my girl and I are moving back to the northeast some time this summer in all likelihood.

You figure the baking steel is a better way to go if I’m back in CT/MA?
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Nah, its Ok to have both! Steel is just for your regular oven. Ooni gets hotter like a real pizza oven. Its a nice outdoor activity during the good weather months.
 
August_West said:
Nah, its Ok to have both! Steel is just for your regular oven. Ooni gets hotter like a real pizza oven. Its a nice outdoor activity during the good weather months.
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That’s what I figure. No reason to not use them indoor too, right? Because I obviously worry about winter weather damage

When I have kids I want them making their own pizzas and then open the next great pizza joint and I can retire early
 
Rocktheworld said:
That’s what I figure. No reason to not use them indoor too, right? Because I obviously worry about winter weather damage

When I have kids I want them making their own pizzas and then open the next great pizza joint and I can retire early
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Na you dont want to do that. Maybe in a garage with an open door or something if you must, but just put it away for the winter and keep practicing your dough chops using a steel to get ready for good weather again.
 
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