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Message: [QUOTE="Stinger92860, post: 4054797, member: 393"] The best Apizza in CT is at my house. I have a wood fired oven and a dough recipe which has evolved over the years. I use a sourdough starter which I’ve now had for over 9 years. I ”acquired” it in the Bronx. If anyone wants to discuss pm me. On the sourdough starter, I don’t think pizza should be made without it. It gives the pizza some much more flavor. I use a minimum 3 day cold ferment to bring out the flavor. I’ve been talking to the owner of [B]Bad Ass Bagles in Norwalk[/B] and she uses a sourdough starter for her bagels. Her bagels are awesome, as are her own cream cheeses. [/QUOTE]