OT: - Best Pizza in CT | Page 377 | The Boneyard
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OT: Best Pizza in CT

Fairfield_1st said:
Went to Grand Apizza in Madison last night. Bills itself as New Haven style. It was good, but not upper tier for me. The founder worked at Modern with his brother, who owned Modern, before branching out on his own in 1955. Would go again, but would not make a special trip for it.
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The founder of the original Grand Apizza, Frederick Nuzzo, was a WWII fighter pilot who started making pizza in 1948 when he started working for his brother, Nicholas, who owned Modern Apizza in New Haven. In 1955, after nearly a decade working alongside his brother, Fred opened the doors to his own Grand Apizza in Fair Haven. Fred and Rosemarie Nuzzo owned and operated the original restaurant for 50 years on Grand Avenue in Fair Haven. I was their paper boy growing up, and I played on the Grand Apizza little league team. Wish I still had that shirt! Fred's kids now run the existing Grand Apizzas out in the 'burbs.
 
Lafayette said:
Slim pickings for 🍕 in 🇹🇷

Best was on par with DiGorno.
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Assuming that's a Turkish flag, I'm mildly surprised. I had some pretty good pizza in Bulgaria. They knew how to get crust right. We also have a Turkish-owned pizza place here that's quite popular and much better than DiGiornos.
 
storrsroars said:
Assuming that's a Turkish flag, I'm mildly surprised. I had some pretty good pizza in Bulgaria. They knew how to get crust right. We also have a Turkish-owned pizza place here that's quite popular and much better than DiGiornos.
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Yes but in the Asia side it is thin pickings.
 
From a food truck out here on the Florida Panhandle.

Pecorino Panchetta Pecan Pizza. All the aforementioned plus Roma tomatoes, black pepper balsamic glaze and mozzarella.

I've never had a pizza with pecans on it before.

Damn good but a drizzle of maple syrup would put it in to orbit. Or, more of the balsamic glaze. Something to cut through some of the salt and richness of everyrhing else.

20250828_173632.jpg
 
Chin Diesel said:
From a food truck out here on the Florida Panhandle.

Pecorino Panchetta Pecan Pizza. All the aforementioned plus Roma tomatoes, black pepper balsamic glaze and mozzarella.

I've never had a pizza with pecans on it before.

Damn good but a drizzle of maple syrup would put it in to orbit. Or, more of the balsamic glaze. Something to cut through some of the salt and richness of everyrhing else.

View attachment 111326
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One too many "P's" in the toppings. I'm sure you can figure out which doesn't belong.
 
Going to be driving thru NH this weekend and would like ti get a Sallys. But they always seem to have a 3-5 hr 'wait'. So doesn't work for me, so wind up at either Pepe or Modern.

What to do about Sallys? Call them 5 hrs ahead? What time do they open?
 
sledog said:
Going to be driving thru NH this weekend and would like ti get a Sallys. But they always seem to have a 3-5 hr 'wait'. So doesn't work for me, so wind up at either Pepe or Modern.

What to do about Sallys? Call them 5 hrs ahead? What time do they open?
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Honestly, the last 2 times I've been to Sally's have been completely underwhelming. IMO Zupp's, Roseland, Modern and NH Pepe's are all better choices, as is Zeneli's which is also on Wooster St.
 
sledog said:
Going to be driving thru NH this weekend and would like ti get a Sallys. But they always seem to have a 3-5 hr 'wait'. So doesn't work for me, so wind up at either Pepe or Modern.

What to do about Sallys? Call them 5 hrs ahead? What time do they open?
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3 weeks ago I was there at noon and it was a 20 minute wait.

The pizza was great.

Went with people who don't love Sally's as I do and they said they couldn't stop eating the pizza. We had to order a new large as we sat.
 
50 Best Pizza Slices By State

Food Network:

Connecticut: Da Legna Pizzeria​

"New Haven may be known as one of America’s preeminent pizza cities, hailed for its white clam pies and thin, chewy crusts. It is not, however, a slice town. If you want to get in on the New Haven pizza action, you’ve usually got to commit to an entire pie. Fortunately, Da Legna fills the void of individual cuts by offering slices on Fridays, Saturdays and Sundays during lunch. Chef Daniel Parillo opened this wood-fired place in 2012. The son of Italian immigrants who grew up in Connecticut, Parillo has found a way to bring together the tastes of these two worlds via his pizza. The New Haven-meets-Neapolitan pies come adorned with local (whenever possible) and imported ingredients like San Daniele cured meats, San Marzano tomatoes and buffalo mozzarella..."
 
Mazhude said:
50 Best Pizza Slices By State

Food Network:

Connecticut: Da Legna Pizzeria​

"New Haven may be known as one of America’s preeminent pizza cities, hailed for its white clam pies and thin, chewy crusts. It is not, however, a slice town. If you want to get in on the New Haven pizza action, you’ve usually got to commit to an entire pie. Fortunately, Da Legna fills the void of individual cuts by offering slices on Fridays, Saturdays and Sundays during lunch. Chef Daniel Parillo opened this wood-fired place in 2012. The son of Italian immigrants who grew up in Connecticut, Parillo has found a way to bring together the tastes of these two worlds via his pizza. The New Haven-meets-Neapolitan pies come adorned with local (whenever possible) and imported ingredients like San Daniele cured meats, San Marzano tomatoes and buffalo mozzarella..."
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I saw this. I went down there last week and it's good pie but not quite on the level of the big 3. Not sure if I'd even put it over Zuppardi's but they're making different styles of pie so hard to compare.
 
Huskybass said:
Honestly, the last 2 times I've been to Sally's have been completely underwhelming. IMO Zupp's, Roseland, Modern and NH Pepe's are all better choices, as is Zeneli's which is also on Wooster St.
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Sally’s is the best. Unless it’s not. Then it’s overrated. But most times it’s the best in CT except when it’s not.
 
Deepster said:
Sally’s is the best. Unless it’s not. Then it’s overrated. But most times it’s the best in CT except when it’s not.
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I know this is blasphemy on page 377 of the "best pizza in CT" thread, but sometimes what is "best" might be about personal preference and there isn't actually a "best."
 
ec33 said:
I know this is blasphemy on page 377 of the "best pizza in CT" thread, but sometimes what is "best" might be about personal preference and there isn't actually a "best."
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Sometimes it's the best. But sometimes it's overrated. I guess you can say both "best" and "overrated" are both personal preference. It's usually better than Pepe's, except when Pepe's is the best though.
 
OceanDoggie said:
I saw this. I went down there last week and it's good pie but not quite on the level of the big 3. Not sure if I'd even put it over Zuppardi's but they're making different styles of pie so hard to compare.
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I find it very hard to compare due to it being so different in both style of pie and atmosphere. It’s a great pizza and a nice change up.
 
Chin Diesel said:
From a food truck out here on the Florida Panhandle.

Pecorino Panchetta Pecan Pizza. All the aforementioned plus Roma tomatoes, black pepper balsamic glaze and mozzarella.

I've never had a pizza with pecans on it before.

Damn good but a drizzle of maple syrup would put it in to orbit. Or, more of the balsamic glaze. Something to cut through some of the salt and richness of everyrhing else.

View attachment 111326
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I'm not on the panhandle, but in Venice.
Italian city....no new york or chicago pizza.

Although, Angelo's Pizza in Venice has it's roots in Angelo's Market in New Britski, on West Main.
 

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