OT: - Best Pizza in CT | Page 351 | The Boneyard

OT: Best Pizza in CT

Don’t know why it took me so long, but we loved Joe’s Pizza last night in New Canaan. Margarita pies were one of the best I’ve had in a long time.
 
upstater said:
I still go there all the time. It's still excellent pizza. I even saw the old pizzamaker there when I went.
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The original Sally’s yes, they have to with Modern, Pepe’s, and Zuppardis being close by, but in my experience so far at these satellite places up and down the East Coast the quality is iffy at best. I’ve had crappy pizza’s in Danbury Pepe’s, Stamford Sally’s, Ansonia Zupp’s, and the prices aren’t any less than what they charge now in New Haven. On a side note the Ansonia Zupp’s is closing down, I think because they can’t closely monitor how the quality compares to Union Ave. I will say that the Fairfield Pepe’s makes terrific pies, and that’s probably the oldest satellite one out there, opened for business almost 20 years ago, but that’s an exception not the rule. The other beef I have with New Haven pizza is the prices have risen in recent years at an unfair rate.
 
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CONN78SEJ said:
… On a side note the Ansonia Zupp’s is closing down, I think because they can’t closely monitor how the quality compares to Union Ave.
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Zuppardi’s is not closing their Ansonia location - it is their satellite spot that was located in the The Hops Company brewery in Derby and it wasn’t for quality control. The Hops is changing its operation/mission.

patch.com

Zuppardi's Announces 'Bittersweet' Closing Of Derby Pizzeria Location

The popular pizzeria announced its satellite location at The Hops Company in Derby will close to the public at the end of the year.
patch.com patch.com
 
huskymedic said:
Zuppardi’s is not closing their Ansonia location - it is their satellite spot that was located in the The Hops Company brewery in Derby and it wasn’t for quality control. The Hops is changing its operation/mission.

patch.com

Zuppardi's Announces 'Bittersweet' Closing Of Derby Pizzeria Location

The popular pizzeria announced its satellite location at The Hops Company in Derby will close to the public at the end of the year.
patch.com patch.com
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Thanks for the welcome info, sorry for confusing Derby with Ansonia. Lol
 


-> Two Roads posted about the new menu addition to its Two Roads Food Hall earlier this month. The brewery said it now offers a few Zuppardi staples and some Two Roads exclusives. The brewery now offers classic mozzarella and pepperoni pies, along with Zupp’s special, which features sausage, mushrooms, and mozzarella. It also introduces exclusive hot oil, alfredo, and alla vodka pies.<-
 
jibsey said:
Dough is flour, water, salt and yeast. That’s it. It’s not culinary institute. Yeah like you could tell from a pic. Funny. I just had Ernie’s in New Haven and this was as good. My dough was NYT recipe pizza dough.
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Yeah, there’s a lot more to dough than the ingredient list. I have issues with smell and taste going back to childhood, but even I can tell good dough from dough.
 
uconnfan68 said:
Yeah, there’s a lot more to dough than the ingredient list. I have issues with smell and taste going back to childhood, but even I can tell good dough from dough.
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I may be misremembering but in YouTube doc the owner of Modern said they use live cultures (I think) instead of yeast.
 
jibsey said:
Dough is flour, water, salt and yeast. That’s it. It’s not culinary institute. Yeah like you could tell from a pic. Funny. I just had Ernie’s in New Haven and this was as good. My dough was NYT recipe pizza dough.
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If it’s that easy why isn’t every pizza good? You know it’s a lot more nuanced than that. Salt content, hydration, type of flour, fermentation time, proof time, type of pizza you’re trying to make? Anybody can make dough, pizza was always an affordable food to make and eat from the beginning of time so it doesn’t have to be a culinary institute but dough is the most important part of any pizza so yeah it’s flour water salt and yeast and sometimes olive oil but it’s way more than just the ingredients
 
nashusky109 said:
If it’s that easy why isn’t every pizza good? You know it’s a lot more nuanced than that. Salt content, hydration, type of flour, fermentation time, proof time, type of pizza you’re trying to make? Anybody can make dough, pizza was always an affordable food to make and eat from the beginning of time so it doesn’t have to be a culinary institute but dough is the most important part of any pizza so yeah it’s flour water salt and yeast and sometimes olive oil but it’s way more than just the ingredients
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It’s become not that affordable anymore with smaller sizes and raised prices. Ovens are important as are the quality of the cheese and sauce ingredients but in most cases like ones Portnoy tastes there’s less than $3 worth on a $25 pie. Why do you think there’s a shop every block in cities? And a pizza is approaching the price of some high end entrees in good restaurants.
I do agree that some do it better than others in both quality and price.
 
Waquoit said:
You never can tell from just a photo but I'm pretty sure I would enjoy that pizza.
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Oh you would their sausage pie one of the best.

I will say this about Zuppardis, I wouldn’t recommend ordering their online frozen pizzas shipped to you. They’re like a small size with an awful crust to pizza ratio. Not awful just not up to expectations.
 
mauconnfan said:
Oh you would their sausage pie one of the best.

I will say this about Zuppardis, I wouldn’t recommend ordering their online frozen pizzas shipped to you. They’re like a small size with an awful crust to pizza ratio. Not awful just not up to expectations.
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You can buy those frozen 12 inch Zuppardis pie’s at Shop Rite, Caraluzzi’s, and a few other supermarkets. Certainly one of the best frozen pies I’ve ever had, but nothing like the real deal.
 
mauconnfan said:
Oh you would their sausage pie one of the best.

I will say this about Zuppardis, I wouldn’t recommend ordering their online frozen pizzas shipped to you. They’re like a small size with an awful crust to pizza ratio. Not awful just not up to expectations.
Expand ...
I think Zupp’s was at one time the only place in the state that made their own sausage. Their sausage & mushroom pie has always been my single favorite pie anywhere.
 
Went to Hartford Pizza Garden before yesterday's game and it was again truly outstanding (also the beef and chicken philly cheese grinders, too). This is the eggplant and ricotta pie...

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