OT: - Best Pizza in CT | Page 336 | 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
Matrim55 said:
He doesn’t 100% understand that Torrington pizza isn’t New Haven apizza. It’s like halfway between New Haven style and a New York slice.

I miss it! Even the best in my NYC neighborhood — L’Industrie & Paulie Gee’s — don’t compare.
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You’re right… although I have a serious weakness for L’Industrie. Just a spectacular slice.
 
Lemon ricotta, new potatoes, pistou, red pepper flake and dill from the grill.

IMG_5133.jpeg
 
FlyBono said:
Tony’s in Willimantic

Gus’s Pub Plainfield

Illiano’s Colchester CT get the baked potato pizza
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Been living fairly near Gus’s for years…never once got a pizza there. I’ll check it out.
 
Have had regular mootz pie and a fresh tomato pie from the new Frank Pepe in Stamford in the last week. I say this with zero hesitation… it’s a legit representation of the Wooster Street version - not the same, but really solid - and it’s 100x better than anything I’ve gotten from Sally’s Stamford outpost.
 
If I wanted baked potatoes, I'd get baked potatoes. Same for new potatoes, dill, and all that other stuff.
 
superjohn said:
I like your taste in things but the Sally's tomato pie is arguably the most overrated food there is, it's right up there with the lobster roll.
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Your post is self-proving, given that you've made half the argument you've claimed. I'll complete things by arguing the opposite. I ate Sally's for 40 years before I tried the plain tomato pie, probably because it was among many different pies being offered at a screening of "Pizza: A Love Story." I instantly went from finding it conceptually unfathomable to loving it. Every time.

Plain cheese (except for fresh, especially out of East Harlem Patsy's coal oven) hasn't held any great appeal for me since I was a kid, such that eliminating the cheese is quite the improvement, even though low moisture mootz is great with all kinds of well-chosen toppings on a red pie.

None of the above is in the, "You're wrong, and I'm right" vein. I like my choice. You like yours.

I also like your fondness for Litchfield County's offerings, including the Torrington stuff a few posts up from this. All I've had is Berkshire, which has its place.

And, fwiw, the couple times I went to Domenick & Pia's (yes, Waterbury is NH County), its exalted status has eluded me. It puts me in mind of a few well regarded slice places in NYC (Joe's among them) that also fall short of special...for me.
 
HooperScooper said:
Can we even call that thing pizza?

The Office Cringe GIF
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Your gif is also self-proving as to a "No" answer, because you clearly have strong doubts, no matter what @Hey Adrien! 's opinion is.

That said, at least you exhibited the emotional maturity to not label his creation, "That's looks like hot garbage [sic]" which sounds like a picky 5-year old whining, "That's yucky," with adult-ish delusions that it was a bully's successful power flex...except for the sloppy writing.

It doesn't look anything like a combo I'd have created, but I'd certainly try it if were offered to me. It's visually balanced, and the listed ingredients could agree with each other.

To the creator: How did it taste?
 
Hans Sprungfeld said:
Your post is self-proving, given that you've made half the argument you've claimed. I'll complete things by arguing the opposite. I ate Sally's for 40 years before I tried the plain tomato pie, probably because it was among many different pies being offered at a screening of "Pizza: A Love Story." I instantly went from finding it conceptually unfathomable to loving it. Every time.

Plain cheese (except for fresh, especially out of East Harlem Patsy's coal oven) hasn't held any great appeal for me since I was a kid, such that eliminating the cheese is quite the improvement, even though low moisture mootz is great with all kinds of well-chosen toppings on a red pie.

None of the above is in the, "You're wrong, and I'm right" vein. I like my choice. You like yours.

I also like your fondness for Litchfield County's offerings, including the Torrington stuff a few posts up from this. All I've had is Berkshire, which has its place.

And, fwiw, the couple times I went to Domenick & Pia's (yes, Waterbury is NH County), its exalted status has eluded me. It puts me in mind of a few well regarded slice places in NYC (Joe's among them) that also fall short of special...for me.
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Sally’s fell off a cliff when the Consiglio family sold it to some conglomerate. I might even go back a little further and say when Sal Consiglio died the place just changed. Bobby and Rick still made appearances at the restaurant but were not there every day.
 
300 pages in and we still don’t know if Pepe’s or Sally’s is any good.
 
Tyler2Rings said:
Homemade? Forget the haters I'll bet it was delicious. Although I agree with the poster who questioned it's status as pizza
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Same thing with deep dish (Chicago Style) pizza, it’s no different than Sicilian Lasagna.
 
Hans Sprungfeld said:
I also like your fondness for Litchfield County's offerings, including the Torrington stuff a few posts up from this. All I've had is Berkshire, which has its place.

And, fwiw, the couple times I went to Domenick & Pia's (yes, Waterbury is NH County), its exalted status has eluded me. It puts me in mind of a few well regarded slice places in NYC (Joe's among them) that also fall short of special...for me.
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Begging you to make the trip for Sasso's & Anthony's. Worth hitting Marzano's at the top of the hill if you've got room/time while in town.

Agree 100% on Domenick & Pia's. I've never really gotten it.
 
Deepster said:
300 pages in and we still don’t know if Pepe’s or Sally’s is any good.
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Pepe’s in Fairfield might be even better now than the old place in New Haven. Had an absolutely terrific pie there a few weeks ago.
 
CONN78SEJ said:
Sally’s fell off a cliff when the Consiglio family sold it to some conglomerate. I might even go back a little further and say when Sal Consiglio died the place just changed. Bobby and Rick still made appearances at the restaurant but were not there every day.
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I've only had takeout once from Sally's Fairfield and it was a major disappointment. Not only was it not worthy of the Sally's name, it wasn't even good for an average corner pizzeria. On the other hand, as other people have mentioned, the Fairfield Pepe's has been great.
 
huskyjawz said:
I've only had takeout once from Sally's Fairfield and it was a major disappointment. Not only was it not worthy of the Sally's name, it wasn't even good for an average corner pizzeria. On the other hand, as other people have mentioned, the Fairfield Pepe's has been great.
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Yes, Pepe’s Fairfield might be the best in that whole chain.
 
HuskyHawk said:
If this is pizza, don't claim that Chicago deep dish isn't pizza.

View attachment 101915
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Pequod's is pan pizza but also falls under deep dish. Pequod's and Burt's are different than traditional Chicago Deep dish, they have the caramelized crust and the cheese and toppings on top where traditional Chicago deep dish is cooked in a cake pan which yields a flaky crust and they put the cheese on the bottom then toppings and sauce on top. They're both a lot better IMO than the cracker thin square cut tavern style pizza Chicagoans consider Chicago pizza and people are hyping up lately.

Connecticut does pizza so much better than everywhere else.
 
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