OT: - Best Pizza in CT | Page 290 | The Boneyard

OT: Best Pizza in CT

ToolzieFan said:
I finally went to Mondo in Middletown this weekend and it didn’t disappoint. As other have generally noted, it might not be up there with the top New Haven places, but I’d put it in the next tier. My fresh tomato and basil pie was delicious. I had a slice of my son’s bacon pizza, which was also excellent. My wife added prosciutto and arugula to a red pizza with mozzarella, as opposed to the prosciutto and arugula white pie. It wasn’t as good as her favorite version of that (Keste in NYC), but it was tasty.

We enjoyed Sicily when we were in Middletown for lunch a few years back, and I’d definitely like to hit that up again.

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There's one here in Houston ... NOT a pizza capitol by any means. Mondo has become the go-to
 
Not Connecticut bur Treehouse Brewery makes a really nice pie. Tried Cheese and Margherita (which needed more cheese). Pepperoni looked excellent. Crisp thin crust, perfectly cooked. Not my picture. Dave P gave it a 7.9. I tried at the Sandwich location.

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There's a place called PaPa's Tomatio Pies in Robbinsville, New Jersey that is known for their Mustard Pizza. We tried, against my reservations as a staunch Sally's fanatic. It shouldn't work, but somehow, it did. The tangy flavor surprisingly meshed with the dough and sauce. I'm reasonably persuaded to try it again.
PaPa's Tomato Pies
 
KryHavok said:
There's a place called PaPa's Tomatio Pies in Robbinsville, New Jersey that is known for their Mustard Pizza. We tried, against my reservations as a staunch Sally's fanatic. It shouldn't work, but somehow, it did. The tangy flavor surprisingly meshed with the dough and sauce. I'm reasonably persuaded to try it again.
PaPa's Tomato Pies
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Delorenzos is better in my opinion but can't go wrong with either!
 
KryHavok said:
There's a place called PaPa's Tomatio Pies in Robbinsville, New Jersey that is known for their Mustard Pizza. We tried, against my reservations as a staunch Sally's fanatic. It shouldn't work, but somehow, it did. The tangy flavor surprisingly meshed with the dough and sauce. I'm reasonably persuaded to try it again.
PaPa's Tomato Pies
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Papa’s is solid. Need to try DeLorenzo’s nearby and DeLucia’s.
 
nashusky109 said:
Delorenzos is better in my opinion but can't go wrong with either!
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I Bleed Blue said:
Papa’s is solid. Need to try DeLorenzo’s nearby and DeLucia’s.
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There are two De Lorenzo's Pizza in the area. One in Robbinsville (De Lorenzo's, De Lorenzo's Tomato Pies Est. 1947) that I particularly like and find they come close-ish to Sally's with the char while the other is in Hamilton (DeLorenzo's, Pizza Restaurant | Private Event Space | Trenton, NJ | DeLorenzo's Pizza) and is also very good. Haven't decided yet which one has the better anchovy pizza. They are separate entities but related by blood (similar to Sally's and Pepe's). There's Conte's Pizza in Princeton is another joint that is quite good, and I've conversed with the elder staff in Italian.
 
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KryHavok said:
There's a place called PaPa's Tomatio Pies in Robbinsville, New Jersey that is known for their Mustard Pizza. We tried, against my reservations as a staunch Sally's fanatic. It shouldn't work, but somehow, it did. The tangy flavor surprisingly meshed with the dough and sauce. I'm reasonably persuaded to try it again.
PaPa's Tomato Pies
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I love Papas and Iove that this thread just randomly pops up out of nowhere every once in a while.
 
CTBasketball said:
I've got money on Pepe's in New Haven but what do you all think?
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Other than its clam pizza, Pepe’s is overrated. In New Haven, I prefer Modern. In greater New Haven, Bobby’s on Rte 80 in North Branford has been, and remains, my go-to for 38 years, even though I have lived in Farmington for the past twelve.
 
HuskyHawk said:
Not Connecticut bur Treehouse Brewery makes a really nice pie. Tried Cheese and Margherita (which needed more cheese). Pepperoni looked excellent. Crisp thin crust, perfectly cooked. Not my picture. Dave P gave it a 7.9. I tried at the Sandwich location.

View attachment 104471
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Treehouse Brewery also makes a pretty good beer to compliment the pretty good Pizza!
 
DennieEddy said:
Treehouse Brewery also makes a pretty good beer to compliment the pretty good Pizza!
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A couple of years ago, I heard that Treehouse was going to open a stand at the Patriots stadium in Foxboro. Did they?
 
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Kolumbo said:
If this is true, that's a lotta pie, and those Ivy Leaguers are pretty smart...

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Trenton does the pie bass ackwards with the meat and cheese on the dough and then the sauce as the last topping, right? That's really a Chicago deep dish. But does Trenton do it deep dish or do they do it regular crust?

New Haven style pizza is great. Not my favorite, but I like it. I've not heard anything that suggests NJ is at the forefront of innovation in pizza cuisine. What am I missing?
 
temery said:
I don't know how that's even possible. How many ovens do they have?
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I have no idea. Maybe they made the pies during the game and then reheated them somehow at a Yale dorm or something. Or they just ate the pizzas cold.
 
Kolumbo said:
I have no idea. Maybe they made the pies during the game and then reheated them somehow at a Yale dorm or something. Or they just ate the pizzas cold.
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My guess is they banged out the pizzas during the game and delivered them in shifts to the locker room where there was a series of heat lamps setup.

It's absolutely possible to bang out a few hundred pizzas in a few hours (flashbacks to the late 80s when I made (and delivered) pizzas for Dominos. The output could get insane.
 
EnochRoot said:
Trenton does the pie bass ackwards with the meat and cheese on the dough and then the sauce as the last topping, right? That's really a Chicago deep dish. But does Trenton do it deep dish or do they do it regular crust?
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I grew up 30-40 minutes away from Trenton, and I’ve never heard of that “style” until today. Looking into it, it doesn’t seem like Chicago style that has that thick layer of sauce on top; rather, dollops of sauce around the pie, not unlike how you see dollops of ricotta

I doubt anyone daid NJ is on the forefront of pizza creativity; that’s probably New York, as CT seems pretty set in their ways, and New York is a top 5 worldwide food city. I believe the argument is that there is tons and tons of good pizza in the state to where one could reasonably argue it’s the best state.
 
EnochRoot said:
Trenton does the pie bass ackwards with the meat and cheese on the dough and then the sauce as the last topping, right? That's really a Chicago deep dish. But does Trenton do it deep dish or do they do it regular crust?

New Haven style pizza is great. Not my favorite, but I like it. I've not heard anything that suggests NJ is at the forefront of innovation in pizza cuisine. What am I missing?
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Trenton's acknowledged top two taste very good.

In February 2023, I visited Papa's and DeLorenzo's, both in suburban Robbinsville, NJ, just outside Trenton, relocated from the city in response to historical shifts in neighborhood demographics & appeal.

They are not down the street from each other as Frank Pepe and Sally's are, (but they are within a mile), and their fans compete with each other in claiming which is better. I liked both very much.

I like my favorites in the New Haven area more, but I would comfortably include the two Robbinsville places among my Top 25 if they were within the radius extending from Fairfield to Cheshire to Clinton with New Haven at its center.

As with most mind, body, and mood-altering substances, set & setting plays a very important part in what is best for each person on the particular day & circumstances that surround the partaking, so exact ranking is a moving target I'll avoid that here.

The 5 places listed in post 8282 above as a tour itinerary is the best such geographically-efficient grouping for such a purpose that I have seen.

It is an unparalleled embarrassment of riches to have so many 'go to' options in Connecticut.
 
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Kolumbo said:
If this is true, that's a lotta pie, and those Ivy Leaguers are pretty smart...

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Don’t think there’s ever been a debate about CT vs. NJ pizza. CT vs NY maybe, but not NJ.

Wrong again. Is UConn in the Big 12 yet?
 
my2cents said:
Another question, how many people were on the bus? or buses?
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Exactly. 140 would be more than one pizza/player. Seemed ridiculous until I remembered seeing the fat bastards filling their tray and going back for seconds.

I wouldn't want to be the person who has to clean those buses out.
 
EnochRoot said:
Trenton does the pie bass ackwards with the meat and cheese on the dough and then the sauce as the last topping, right? That's really a Chicago deep dish. But does Trenton do it deep dish or do they do it regular crust?

New Haven style pizza is great. Not my favorite, but I like it. I've not heard anything that suggests NJ is at the forefront of innovation in pizza cuisine. What am I missing?
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I’ll pass on that recipe, unless they’re putting on a little oil on the dough first, then the meat & cheese, then the sauce. Putting meat and cheese directly on the thin crust dough first seems wrong with respect to how the ingredients mix during cooking.
 
temery said:
Exactly. 140 would be more than one pizza/player. Seemed ridiculous until I remembered seeing the fat bastards filling their tray and going back for seconds.

I wouldn't want to be the person who has to clean those buses out.
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or the toilets
 
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