OT: - The Pizza Capital of the World? | Page 2 | The Boneyard

OT: The Pizza Capital of the World?

vaeman said:
He was ripping on an "un-named" pizza source that he clearly didn't like and not ALL CT pizza. In fact that's why he was so annoyed because he knows CT has really good apizza. Note: He did pivot to saying Pepe's is relatively close enough..
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Hmmmm. You may have stumbled onto a solution to UConn’s postgame pizza dilemma. I understand that the nearest Pepe’s is 17 miles from Storrs in Manchester. So how about UConn has a standing order for 10-12 pizzas for every home game at Storrs. Pepe’s could make the pizzas in advance, monitor the UConn game and at the start of the 4th qtr, get the pizzas in the oven. Load’em up in a delivery van and get them to the locker room for a the postgame.

Problem solved!!!!!
 
I grew up in New Haven. Sally’s, Pepe’s and Modern all make great pizza. Toppings are a personal preference. I prefer a plain tomato pie or white clam pie. But everyone seems to have overlooked the most important part of making a great pizza - the oven. The older, the better.
 
Chicago pizza is not pizza and it basically sucks. I had Pepe's pizza in Waterbury and it was Chuckie Cheese quality (sorry Chuckie). We need a pineapple poll. 🙂
 
Bald Husky said:
Geno really ripped the pizza in Connecticut, and I mean ripped. This state is trying to get an idenity, so I think his comments were uncalled for. Mention it once, but he just went on and on. Not a cool thing to say about the state that pays his salary.
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No, his comments were misunderstood and misrepresented. He was clearly talking about Storrs and the general area. He even said he wasn't talking about Pepe's. The truth is, not all of CT has good pizza. New Haven is king. There are decent places scattered around the state. The pizza probably came from Willington Pizza. It isn't good.
 
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Forego said:
I grew up in New Haven. Sally’s, Pepe’s and Modern all make great pizza. Toppings are a personal preference. I prefer a plain tomato pie or white clam pie. But everyone seems to have overlooked the most important part of making a great pizza - the oven. The older, the better.
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Roseland is better than all three big New Haven Pizza places.. Sally's, Pepes and Modern..

Seriously, and I lived in New Haven too.

My ranking:

1. Roseland (Derby)
2. Sally's
3. Ernies (New Haven)
4. Modern
5. Pepes
 
Blond D. said:
There should be a law against pineapple on pizza
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Yeah, and freedom of speech is ok for everyone who agrees with you?

Pass the anchovies, please.

Photoroom_20260117_021224.jpeg

Seriously, I like sausage, pepperoni, roasted garlic and mushrooms on mine, but if someone likes pineapple? So long as I don’t have to eat it…
 
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Torrington, in the northwest corner( the New York City playground) is a very Italian town, with many pizza places. I've eaten at all the so-called best pizza places in CT., and lots elsewhere. The Berkshire Cafe in Torrington is, hands down, the best We raised our family 7 miles away in Litchfield, and hit the Berkshire often. Now I'm 70 miles away in Northampton, so the pizza has to be reheated when I get home. Still the best! I don't think there is any pineapple in the place.
 
I grew up eating pineapple from a can, obviously cold, and enjoyed it but then tried fresh pineapple and it was so much better. However I still ate it cold or room temperature. More recently we've often had a meal with pulled pork and pineapple (fresh) on the grill. I was astonished how much better pineapple taste when heated up.

I haven't yet had it on pizza, but while I used to be in the "no way, no how, should one ever put pineapple on the pizza" crowd, I'm now wondering if I should revisit that. We often have homemade pizza when the grandkids are visiting so maybe we should try it.
 
oldude said:
Having grown up in CT as a member of an Italian-American family, I have a great appreciation and love for a good pizza. But it appears that there is a serious problem with pizza and the #1 team in the nation that could derail UConn's opportunity to win championship #13. 😮

Evidently, after home games, UConn has pizza delivered to the locker room. Last night, at the start of his postgame presser, Geno went on a lengthy rant about how bad the pizza was after the game. Someone mentioned Pepe's, the legendary CT pizza joint, to which Geno lamented that, "this was not pizza from Pepe's."

As a lover of great Pizza, I became immediately concerned about how bad pizza might impact the team....lethargic play.....weakness from hunger.....lack of motivation. 🫨 The good news is that Geno is on the problem. He fully intends to remedy the situation, hopefully for the game on Monday against the Irish.
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Ct. may claim to be pizza nirvana, ask any pizza aficionado who has travel the land where the best pizza, the most diverse types, and tastiest pizza is found. There is one location where hot dogs and pizza are king, that is hands down, Chicago. The city may be a joke in many respects; however they know how to make a pie and dress up a dog. Yes, I have been to the place in Ct. that claims to be the 1st pizza place in the country and found it to be lacking to pizza in Chicago.
 
MooseJaw said:
Ct. may claim to be pizza nirvana, ask any pizza aficionado who has travel the land where the best pizza, the most diverse types, and tastiest pizza is found. There is one location where hot dogs and pizza are king, that is hands down, Chicago. The city may be a joke in many respects; however they know how to make a pie and dress up a dog. Yes, I have been to the place in Ct. that claims to be the 1st pizza place in the country and found it to be lacking to pizza in Chicago.
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Just to be clear, the majority of folks on this thread have already agreed that Chicago Deep Dish Pizza is not pizza. Now if you’re talking about NY style pizza that you can get in Chicago, I agree that it’s pretty darn good.
 
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msf22b said:
We lived there for a year and couldn’t believe the
pineapple preoccupation; yuck.
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Have been through ChristChurch many times on my way in and out of McMurdo, wonderful city.
Some other folks on the flight out of McM recommended a pizza place that they couldn't rave enough about, don't remember the name right now. (Those folks were the 'hikey-campy, nuts 'n berries' type) I'll remember the name of the shop just as soon as I post this.
(Edit - Winnie Bagoes is the name and it looks like it is still there and doing well. I was there in the early 90s)

Have never seen such a bizarre combination of items listed as toppings, no 'normal' pizzas on the menu. The one that sticks in my memory was "Banana, walnut, and dill pickle" pizza. I honestly could not find anything that I thought I could eat and enjoy.

However, redemption was had when I discovered a tiny, out of the way place that served the absolute best seafood chowder I have ever had. As a native New Englander with Maine roots, that is a bold statement that I still stand behind. NZ, at least in my experience, does seafood very well, but that one specific pizza shop was much too 'creative' for my tastes.
 
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64Zcode said:
Have never seen such a bizarre combination of items listed as toppings, no 'normal' pizzas on the menu. The one that sticks in my memory was "Banana, walnut, and dill pickle" pizza. I honestly could not find anything that I thought I could eat and enjoy.
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I felt that way the one time I went to California Pizza Kitchen. I wound up getting barbecue chicken, which had barbecue sauce instead of normal sauce/paste, I don’t even remember if it had cheese. That was literally the closest thing to pizza I could find on the menu.
 
Bald Husky said:
Geno really ripped the pizza in Connecticut, and I mean ripped. This state is trying to get an idenity, so I think his comments were uncalled for. Mention it once, but he just went on and on. Not a cool thing to say about the state that pays his salary.
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Listen again, he "ripped" the pizza that was provided to the team and said he would get good pizza delivered and share it with press
 
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I was born and raised in Hartford. There was a bakery in Hartford called lantieris on front street (now Columbus blvd) that made the very best sheet pan pizza. When they closed, Nardi bakery in South Windsor continued to make the same style pizza….absolutely the best. When they closed their doors, I unfortunately I haven’t found any pizza that comes even close to that Italian sheet pan pizza,
 
Dogdude said:
Geez, just make your own.View attachment 116039
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Yup. Here in FL, the water is horrible, and no one knows how to make dough. Our nearest "good" za place is 30 mins away, so we put a pizza oven in the lanai, and I make dough using sourdough starter. Each of the 3 g-kids get to pick their toppings (pretty consistent - roni/black olive, pineapple/picked jalapeño/prosciutto, ital sausage) and the other 3 pies are whatever the adults are jonesing for that week. We've done mushrooms (cooked in duck fat), shrimp/red onion/alfredo sauce/spinach, potato/panchetta/gouda, five cheese, kitchen sink (whatever toppings are left for the last pie).
 
Classic said:
I was born and raised in Hartford. There was a bakery in Hartford called lantieris on front street (now Columbus blvd) that made the very best sheet pan pizza. When they closed, Nardi bakery in South Windsor continued to make the same style pizza….absolutely the best. When they closed their doors, I unfortunately I haven’t found any pizza that comes even close to that Italian sheet pan pizza,
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Post/handle
 
BRS24 said:
Yup. Here in FL, the water is horrible, and no one knows how to make dough. Our nearest "good" za place is 30 mins away, so we put a pizza oven in the lanai, and I make dough using sourdough starter. Each of the 3 g-kids get to pick their toppings (pretty consistent - roni/black olive, pineapple/picked jalapeño/prosciutto, ital sausage) and the other 3 pies are whatever the adults are jonesing for that week. We've done mushrooms (cooked in duck fat), shrimp/red onion/alfredo sauce/spinach, potato/panchetta/gouda, five cheese, kitchen sink (whatever toppings are left for the last pie).
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And for the kids, do a dessert pizza. We called one "Halloween Dumpster" and it was just melted chocolate bars of various types over dough.
 
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