OT: - Best Pizza in CT | Page 287 | 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
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
Expand ...
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.

​

 
Made pizza at home last night: Whole Foods pizza sauce sprinkled with Trader Joe’s ajika seasoning, topped with Buffalo mozzarella, mushrooms and basil. Will replay!

C6C7DF9F-2C50-45D0-95FF-CDC655461BE3.jpeg
 
Rocktheworld said:
Sorry if it’s been mentioned before but are those Ooni pizza ovens legit?
Expand ...
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)
 
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.
Expand ...
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
Expand ...
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
Expand ...
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
 
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
Expand ...

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.
Expand ...
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.
Expand ...
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?
Expand ...

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.
Expand ...
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
Expand ...

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.
 
August_West said:
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.
Expand ...
Yeah I figured I would need good ventilation like the garage as you said but this is good to know. I totally hear you on the dough being the most important part. It’s chemistry and time. I follow a few extremely serious pizza spots on a food-focused IG account lol and I get frequent views into the process
 
HooperScooper said:
My son and 3 of his pizza loving friends did this last summer and their ranking was the exact opposite of yours. FWIW.
Expand ...
My most recent 2 visits with out of town guests to each of those 4 prompted, "Best pizza I've ever had" at least 50% of the time. Didn't matter to me if I felt that way myself.

I try to match my guests with where I think they'll most enjoy themselves. And I've gotten comparable raves (though not necessarily "Best ever") from CT-based first-timers with Olde World, Zuppardi's, and Ernie's takeout, as well as dine-in at Zeneli from the one person who thought Wooster Street Pepe's was meh.

My guests at Modern were a Burbank, California husband & wife who gave "best ever" to his Bomb and her gluten-free. The trip to BAR was because my friend wanted to shoot pool, though he didn't. He entered a complete skeptic on mashed potato & bacon , and loved it, and I can't recall which red pie I chose, but it exceeded my expectations by being every bit as good as my fondest memories from when it first opened.
 
August_West said:
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.
Expand ...
IOW, buy a good digital scale. Do not measure by eye when figuring out hydration.
 
storrsroars said:
IOW, buy a good digital scale. Do not measure by eye when figuring out hydration.
Expand ...
You get it. Hydration is everything.

BTW Kenji's hydration is too high.
 
Last edited:
Rocktheworld said:
Sorry if it’s been mentioned before but are those Ooni pizza ovens legit?
Expand ...

I have had the Ooni Pro for about 4 years and it is great. I never use the propane or wood pellet attachment but coal fire it. Aim for 700 deg on the deck and good to go.
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
Expand ...

Get another steel. Set your steels up with one in the top third and the second in the bottom third. Put your oven as hot as it can, min of 500 and preheat for 1 hour. Use the top steel for about 6 minutes, then move to the bottom steel to finish it off. Or if your steel is big enough move the pizza to a different spot so it is always in contact with the hottest the steel can be.

Another trick I have learned when using the oven is to preheat the oven then switch it to broil when you load the pizza and cook it for about a minute and half, rotate and return to top steel for another minute and a half. Finish it on the bottom steel for 30 sec to 1 min. This is the best way to mimic a wood fired oven indoors.
 
Last edited:
You must log in or register to reply here.

Online statistics

Members online
253
Guests online
2,108
Total visitors
2,361
Totals may include hidden visitors.

Share This Page

Forum statistics

Threads
163,998
Messages
4,378,062
Members
10,169
Latest member
ctfb19382


.
..
Top Bottom