Does Connecticut Pizza live up to the hype?

[BillsPride12]

I've had pizza in NYC, Chicago, Boston, and obviously Buffalo but I always hear CT Pizza is the best.  Is it really that good? What makes it so special??

[Jauronimo]

1 hour ago, BillsPride12 said:

I've had pizza in NYC, Chicago, Boston, and obviously Buffalo but I always hear CT Pizza is the best.  Is it really that good? What makes it so special??

New Haven style is pretty close to New York style.  The main difference is the char and making clam pizza a thing.

 

https://www.eater.com/2014/3/18/6264277/the-definitive-guide-to-new-haven-pizza

[Teddy KGB]

I think I’d love it.   Nice crispy bottom 

Edited July 3, 2023 by Teddy KGB

[BillsPride12]

1 hour ago, Jauronimo said:

New Haven style is pretty close to New York style.  The main difference is the char and making clam pizza a thing.

 

https://www.eater.com/2014/3/18/6264277/the-definitive-guide-to-new-haven-pizza

Thanks!  Will check that out later on when I have time to really dive into it

[PromoTheRobot]

On 7/3/2023 at 12:29 PM, Jauronimo said:

New Haven style is pretty close to New York style.  The main difference is the char and making clam pizza a thing.

 

https://www.eater.com/2014/3/18/6264277/the-definitive-guide-to-new-haven-pizza

 

It also tends to be a bit greasy.

On 7/3/2023 at 1:46 PM, BillsPride12 said:

Thanks!  Will check that out later on when I have time to really dive into it

 

Just be aware you can't decide to just order a pie and have it 30 minutes later. Especially on weekends. The famous places like Frank Pepe's and Sally's, if you don't order by 9am that morning, you're not getting a pie that day.

 

Edited August 2, 2023 by PromoTheRobot

[BillsPride12]

27 minutes ago, PromoTheRobot said:

 

It also tends to be a bit greasy.

 

Just be aware you can't decide to just order a pie and have it 30 minutes later. Especially on weekends. The famous places like Frank Pepe's and Sally's. if you don't order by 9am that morning, you're not getting a pie that day.

 

That's crazy!  Never heard of something like that anywhere else unless you are talking about Super Bowl Sunday.  I would like to make it out to New Haven someday to try some pies.  Maybe I'll tie it in with a golf trip or something. 

[UConn James]

Up here in the northeast of CT, we have our own style with Willington Pizza, which invented the red potato pizza, which has a base of sour cream (when I make my own version at home, I use ricotta), layered with about 1/8”-sliced pre-cooked red potatoes, cheese (I use provolone), and topped with broccoli, bacon crumbles, and some white onion. It won the CBS Morning Show’s award in the mid-90s for the best pizza in the country. They also have a California pizza with sun-dried tomato and artichoke heart topping, and many other classic and some interesting combos, such as the Pickle Pizza.

 

Usually I make my own at home, as it’s gotten quite expensive. $30 for a large ~16” pie.

[PromoTheRobot]

54 minutes ago, BillsPride12 said:

That's crazy!  Never heard of something like that anywhere else unless you are talking about Super Bowl Sunday.  I would like to make it out to New Haven someday to try some pies.  Maybe I'll tie it in with a golf trip or something. 

 

I went to see King Crimson there last year and thought I'd grab a Pepe's or Sally's  pie before the show. Nope. I thought they were kidding me. Maybe it was just that day they were all super busy. I'd call ahead and ask what demand is like before you go. Maybe putting in an order a couple days early is the way to go.

[ChevyVanMiller]

I haven't tried CT pizza yet, but did try Detroit style recently and thought it was quite good.

[Doc]

1 hour ago, PromoTheRobot said:

I went to see King Crimson there last year and thought I'd grab a Pepe's or Sally's  pie before the show. Nope. I thought they were kidding me. Maybe it was just that day they were all super busy. I'd call ahead and ask what demand is like before you go. Maybe putting in an order a couple days early is the way to go.

 

Nope.  It's usually busy, especially when there's an event going on.

[Punching Bag]

3 hours ago, UConn James said:

Up here in the northeast of CT, we have our own style with Willington Pizza, which invented the red potato pizza, which has a base of sour cream (when I make my own version at home, I use ricotta), layered with about 1/8”-sliced pre-cooked red potatoes, cheese (I use provolone), and topped with broccoli, bacon crumbles, and some white onion. It won the CBS Morning Show’s award in the mid-90s for the best pizza in the country. They also have a California pizza with sun-dried tomato and artichoke heart topping, and many other classic and some interesting combos, such as the Pickle Pizza.

 

Usually I make my own at home, as it’s gotten quite expensive. $30 for a large ~16” pie.

Try it with the mini red potatoes and sweet onions.  I had a friend make me one and the sweet onions were soaked in garlic ahead of time in one of those peeled garlic bottles.  

[BillsPride12]

1 hour ago, ChevyVanMiller said:

I haven't tried CT pizza yet, but did try Detroit style recently and thought it was quite good.

Detroit style seems to be all the rage lately.  A ton of places in WNY are now offering it, I haven't tried any yet but I have a few spots on my checklist to try out when I get a chance.  

[Pete]

I worked at Frank Pepes for awhile.  I made pizza, ate it several meals a day for a decade.    So I know all about at least two things in life- pizza and the Bills.  We made every pizza imaginable for house pies- you name it-we already made it.  My Korean pie with eggs guangchang sauce, Asian pear, pork belly , chili pepper, yada yada pizza- that was one of better ones.

 

Yes, New Haven Pizza is the best in the world!  I liked our coal fire, brick oven 650 degrees.  Pizza the game is crispy bottom, cooking toppings, and melting cheese all at the same time.  The key is the super hot brick oven- that is the essence of New Haven style.

 

at Pepes we bang the dough thin, no crust.  Sauce or no sauce, sliced mozzarella, add toppings, finish with olive oil and pecorino.

a proper New Haven style pizza is crisp bottom, charred edges, there is a satisfying crunch sound when you bite into it, it’s not dry, it’s delicious.  And the onions are cooked.

 

   Half cooked onions are the worst imo, and what you get at most other pizza joints.

 

Pepes, Modern, Sals, Bar…amazing pizza found throughout New Haven, especially on Wooster Street.

 

 

[BillsPride12]

7 hours ago, Jauronimo said:

New Haven style is pretty close to New York style.  The main difference is the char and making clam pizza a thing.

 

https://www.eater.com/2014/3/18/6264277/the-definitive-guide-to-new-haven-pizza

Just read the article and now I have a much better understanding of New Haven style...and I'm also more intrigued than ever 😄

Think I'm definitely going to add a trip out that way to the bucket list at some point.  I read through some of the comments from the article and one guy mentioned when he travels he goes out of his way to take a longer route home so he can pass through New Haven to get some pizza and he said "Yes it's that f***** serious" LOL.

Thanks for the link

[ChevyVanMiller]

3 hours ago, BillsPride12 said:

Detroit style seems to be all the rage lately.  A ton of places in WNY are now offering it, I haven't tried any yet but I have a few spots on my checklist to try out when I get a chance.  

We had it at Hustler’s Inn in Lewiston. The carmalized cheese on the outside of crust is what makes it so good.

[Pete]

10 hours ago, BillsPride12 said:

Just read the article and now I have a much better understanding of New Haven style...and I'm also more intrigued than ever 😄

Think I'm definitely going to add a trip out that way to the bucket list at some point.  I read through some of the comments from the article and one guy mentioned when he travels he goes out of his way to take a longer route home so he can pass through New Haven to get some pizza and he said "Yes it's that f***** serious" LOL.

Thanks for the link

people ask me what my background is.  I say I was a chef 30 years- seafood, fine dining, and pizza.  Where did you make pizza?  I like to respond "google best pizza in America- thats where".  Whrn you google best pizza-googles answer is Frank Pepe's

[BillsPride12]

9 hours ago, ChevyVanMiller said:

We had it at Hustler’s Inn in Lewiston. The carmalized cheese on the outside of crust is what makes it so good.

That's actually one of the places I want to try.  I have seen pics of their Detroit style and know of someone who gave a good recommendation.  Hoping to make it there sometime over the Summer.

[ChevyVanMiller]

4 hours ago, BillsPride12 said:

That's actually one of the places I want to try.  I have seen pics of their Detroit style and know of someone who gave a good recommendation.  Hoping to make it there sometime over the Summer.

If you do, walk across the street afterwards and have some custard from Hibbard’s for dessert.

[Another Fan]

On 7/3/2023 at 10:42 AM, BillsPride12 said:

I've had pizza in NYC, Chicago, Boston, and obviously Buffalo but I always hear CT Pizza is the best.  Is it really that good? What makes it so special??

I'm subscribed to his YouTube channel.  Antonio's pizza reviews.  He is from Staten Island initially but does pizza reviews of places in NYC and New Jersey.  Occasionally he'll go outside the area.  I had to look and he did do one on a pizzeria in Connecticut.  It got a big thumbs up from him

 

 

[Augie]

18 hours ago, BillsPride12 said:

Detroit style seems to be all the rage lately.  A ton of places in WNY are now offering it, I haven't tried any yet but I have a few spots on my checklist to try out when I get a chance.  

 

Detroit pizza I have at least actually heard of! I had no idea CT had “a thing” with pizza. Looks delicious though! I took my mom to a place that bragged about the Chicago deep dish pizza. When we got there we learned it was 45 minutes to an hour to actually get one prepared for you. We had the regular stuff. I used to be able to get deep dish by the slice in FL, and it was amazing! The guy sold the place to someone who ran it into the ground. Very sad! 

[Buffalo Super Fan]

On 7/3/2023 at 2:51 PM, PromoTheRobot said:

 

It also tends to be a bit greasy.

 

Just be aware you can't decide to just order a pie and have it 30 minutes later. Especially on weekends. The famous places like Frank Pepe's and Sally's. if you don't order by 9am that morning, you're not getting a pie that day.

 

It’s called expanding and hiring more work crew to make more pizza. When I was a kid growing up in Buffalo I saw Rich Stadium get built. Because I went to my relatives that lived a block away from Rich Stadium for Sunday dinner you could walk to Rich Stadium from there home. Anyway the restaurants around there started growing larger as the Buffalo Bills became successful especially in the early 1980’s. It sounds like old Frank Pepe’s and Sally’s if there pizza is that hot they should expand or they aren’t very smart business people like the Buffalo pizza places around Rich Stadium are. Not getting a pizza if you don’t order by 9 am and one goes somewhere else they most likely are never going back out of site out of mind out of business over time buying trends regardless change overtime no matter how good the pizza is. Expand before Joe’s pizza takes all your business because he can deliver in 30 minutes in my opinion. Go Bills! Let’s Go Buffalo 

Edited July 4, 2023 by I am leaving for good

[Doc]

1 minute ago, I am leaving for good said:

It’s called expanding and hiring more crew. When I was a kid growing up in Buffalo I saw Rich Stadium get built. Because I went to my relatives that lived a block away from Rich Stadium for Sunday dinner you could walk to it from there home. Anyway the restaurants around there started growing larger as the Buffalo Bills became successful especially in the early 1980’s. It sounds like old Frank Pepe’s and Sally’s if there pizza is that hot they should expand or they aren’t very smart business people like the Buffalo pizza places around Rich Stadium. Not getting a pizza if you don’t order by 9 am and one goes somewhere else they most likely are never going back out of site out of mind out of business over time buying trends regardless change overtime no matter how good the pizza is. Expand before Joe’s pizza takes all your business because he can deliver in 30 minutes in my opinion. Go Bills! Let’s Go Buffalo 

 

Pepe's has been expanding all over the state.  My wife had a slice of their pepperoni pizza before a Tears for Fears concert at Mohegun Sun casino the Saturday before last.

[ExiledInIllinois]

20 minutes ago, I am leaving for good said:

It’s called expanding and hiring more work crew to make more pizza. When I was a kid growing up in Buffalo I saw Rich Stadium get built. Because I went to my relatives that lived a block away from Rich Stadium for Sunday dinner you could walk to Rich Stadium from there home. Anyway the restaurants around there started growing larger as the Buffalo Bills became successful especially in the early 1980’s. It sounds like old Frank Pepe’s and Sally’s if there pizza is that hot they should expand or they aren’t very smart business people like the Buffalo pizza places around Rich Stadium are. Not getting a pizza if you don’t order by 9 am and one goes somewhere else they most likely are never going back out of site out of mind out of business over time buying trends regardless change overtime no matter how good the pizza is. Expand before Joe’s pizza takes all your business because he can deliver in 30 minutes in my opinion. Go Bills! Let’s Go Buffalo 

OR... It's this. They are content being who they are.

 

This is the story that started the “be more with less” movement for me. While I knew all work and no play wasn’t the way, I thought I would forever be stuck in the cycle of working to live. I thought I would always have a car payment, credit card debt and not enough month at the end of the money. I thought I had to work harder to make more, buy more and have more. At one time, I really thought that would make me better somehow.

This story is my inspiration to slow down, reassess, and get real about how I want to live life.

An American investment banker was at the pier of a small coastal Mexican village when a small boat with just one fisherman docked.  Inside the small boat were several large yellowfin tuna.  The American complimented the Mexican on the quality of his fish and asked how long it took to catch them.

The Mexican replied, “only a little while. The American then asked why didn’t he stay out longer and catch more fish? The Mexican said he had enough to support his family’s immediate needs. The American then asked, “but what do you do with the rest of your time?”

The Mexican fisherman said, “I sleep late, fish a little, play with my children, take siestas with my wife, Maria, stroll into the village each evening where I sip wine, and play guitar with my amigos.  I have a full and busy life.” The American scoffed, “I am a Harvard MBA and could help you. You should spend more time fishing and with the proceeds, buy a bigger boat. With the proceeds from the bigger boat, you could buy several boats, eventually you would have a fleet of fishing boats. Instead of selling your catch to a middleman you would sell directly to the processor, eventually opening your own cannery. You would control the product, processing, and distribution. You would need to leave this small coastal fishing village and move to Mexico City, then LA and eventually New York City, where you will run your expanding enterprise.”

The Mexican fisherman asked, “But, how long will this all take?”

To which the American replied, “15 – 20 years.”

“But what then?” Asked the Mexican.

The American laughed and said, “That’s the best part.  When the time is right you would announce an IPO and sell your company stock to the public and become very rich, you would make millions!”

“Millions – then what?”

The American said, “Then you would retire.  Move to a small coastal fishing village where you would sleep late, fish a little, play with your kids, take siestas with your wife, stroll to the village in the evenings where you could sip wine and play your guitar with your amigos.”

[Buffalo Super Fan]

26 minutes ago, Doc said:

 

Pepe's has been expanding all over the state.  My wife had a slice of their pepperoni pizza before a Tears for Fears concert at Mohegun Sun casino the Saturday before last.

That is what I figured thank you in my opinion. Go Bills! Let’s Go Buffalo 

Edited July 4, 2023 by I am leaving for good

[mead107]

Sucks

 

[Teddy KGB]

4 hours ago, ExiledInIllinois said:

OR... It's this. They are content being who they are.

 

This is the story that started the “be more with less” movement for me. While I knew all work and no play wasn’t the way, I thought I would forever be stuck in the cycle of working to live. I thought I would always have a car payment, credit card debt and not enough month at the end of the money. I thought I had to work harder to make more, buy more and have more. At one time, I really thought that would make me better somehow.

This story is my inspiration to slow down, reassess, and get real about how I want to live life.

An American investment banker was at the pier of a small coastal Mexican village when a small boat with just one fisherman docked.  Inside the small boat were several large yellowfin tuna.  The American complimented the Mexican on the quality of his fish and asked how long it took to catch them.

The Mexican replied, “only a little while. The American then asked why didn’t he stay out longer and catch more fish? The Mexican said he had enough to support his family’s immediate needs. The American then asked, “but what do you do with the rest of your time?”

The Mexican fisherman said, “I sleep late, fish a little, play with my children, take siestas with my wife, Maria, stroll into the village each evening where I sip wine, and play guitar with my amigos.  I have a full and busy life.” The American scoffed, “I am a Harvard MBA and could help you. You should spend more time fishing and with the proceeds, buy a bigger boat. With the proceeds from the bigger boat, you could buy several boats, eventually you would have a fleet of fishing boats. Instead of selling your catch to a middleman you would sell directly to the processor, eventually opening your own cannery. You would control the product, processing, and distribution. You would need to leave this small coastal fishing village and move to Mexico City, then LA and eventually New York City, where you will run your expanding enterprise.”

The Mexican fisherman asked, “But, how long will this all take?”

To which the American replied, “15 – 20 years.”

“But what then?” Asked the Mexican.

The American laughed and said, “That’s the best part.  When the time is right you would announce an IPO and sell your company stock to the public and become very rich, you would make millions!”

“Millions – then what?”

The American said, “Then you would retire.  Move to a small coastal fishing village where you would sleep late, fish a little, play with your kids, take siestas with your wife, stroll to the village in the evenings where you could sip wine and play your guitar with your amigos.”

Can you remove a few paragraphs from this ? 

[PromoTheRobot]

8 hours ago, Doc said:

 

Pepe's has been expanding all over the state.  My wife had a slice of their pepperoni pizza before a Tears for Fears concert at Mohegun Sun casino the Saturday before last.

 

Are the franchises as good as the original?

[ExiledInIllinois]

5 hours ago, mead107 said:

Sucks

 

Thank you!😊 

[Pete]

7 hours ago, PromoTheRobot said:

 

Are the franchises as good as the original?

One could say, yes, possibly better.  I will explain.

 

 Nothing will beat the charm and history of the original on Wooster Street.  Frank Pepe’s pizzeria started 1925, was 2nd pizza place in North America.  The Spot was original sight.  Frank Pepe wrote the book on American pizza,  the original.

 

I have worked at Pepes in New Haven, Manchester, Mohegan Sun, Warwick, and Chestnut Hill.  All ovens are modeled after the original oven - 14” x 14”, and all are grandfathered in to use coal.

 

The newer ovens have sand under the tile, which holds heat even better.  So newer ovens are better.

 

Pepes is like any restaurant- it depends who is working.  If there are 3-4 skilled pizza makers who take pride in their work- that will be best pizza you have, no matter which Pepes you are at.

 

 

I’ve been a few times to different pepes- and I request certain pizza,  extra, extra thin and well done- it’s how I would make every house pie.  It takes some skill to get the pizza that paper thin.  Well I was impressed at the Pepes in RI and Mass- they made the pie just how I like it and how I ordered it

Edited July 5, 2023 by Pete

[May Day 10]

I lived in central CT for a few years.

 

I went to Pepe's and it was just a hyped up, disappointing version of New York pizza that costs a lot and has a long wait.

 

Kind of like most things in Connecticut.  Just a cheap imitation of New York and Boston

Edited July 5, 2023 by May Day 10

[ExiledInIllinois]

7 minutes ago, May Day 10 said:

I lived in central CT for a few years.

 

I went to Pepe's and it was just a hyped up, disappointing version of New York pizza that costs a lot and has a long wait.

 

Kind of like most things in Connecticut.  Just a cheap imitation of New York and Boston

Well... It is in-between both places. 

[Mike in Horseheads]

On 7/4/2023 at 3:24 PM, ExiledInIllinois said:

OR... It's this. They are content being who they are.

 

This is the story that started the “be more with less” movement for me. While I knew all work and no play wasn’t the way, I thought I would forever be stuck in the cycle of working to live. I thought I would always have a car payment, credit card debt and not enough month at the end of the money. I thought I had to work harder to make more, buy more and have more. At one time, I really thought that would make me better somehow.

This story is my inspiration to slow down, reassess, and get real about how I want to live life.

An American investment banker was at the pier of a small coastal Mexican village when a small boat with just one fisherman docked.  Inside the small boat were several large yellowfin tuna.  The American complimented the Mexican on the quality of his fish and asked how long it took to catch them.

The Mexican replied, “only a little while. The American then asked why didn’t he stay out longer and catch more fish? The Mexican said he had enough to support his family’s immediate needs. The American then asked, “but what do you do with the rest of your time?”

The Mexican fisherman said, “I sleep late, fish a little, play with my children, take siestas with my wife, Maria, stroll into the village each evening where I sip wine, and play guitar with my amigos.  I have a full and busy life.” The American scoffed, “I am a Harvard MBA and could help you. You should spend more time fishing and with the proceeds, buy a bigger boat. With the proceeds from the bigger boat, you could buy several boats, eventually you would have a fleet of fishing boats. Instead of selling your catch to a middleman you would sell directly to the processor, eventually opening your own cannery. You would control the product, processing, and distribution. You would need to leave this small coastal fishing village and move to Mexico City, then LA and eventually New York City, where you will run your expanding enterprise.”

The Mexican fisherman asked, “But, how long will this all take?”

To which the American replied, “15 – 20 years.”

“But what then?” Asked the Mexican.

The American laughed and said, “That’s the best part.  When the time is right you would announce an IPO and sell your company stock to the public and become very rich, you would make millions!”

“Millions – then what?”

The American said, “Then you would retire.  Move to a small coastal fishing village where you would sleep late, fish a little, play with your kids, take siestas with your wife, stroll to the village in the evenings where you could sip wine and play your guitar with your amigos.”

Whats that have to do with pizza?

[ExiledInIllinois]

25 minutes ago, Mike in Horseheads said:

Whats that have to do with pizza?

?? The pizza BUSINESS.  The way the previous replies were going, I was under the impression that the business didn't want to expand. So... I used that story of why they some aren't all caught up in "expansion."

 

I don't think I made to crazy of a leap here. Some others got the connection. Yeah, a bit deep but not really too deep.

[PromoTheRobot]

15 hours ago, Pete said:

One could say, yes, possibly better.  I will explain.

 

 Nothing will beat the charm and history of the original on Wooster Street.  Frank Pepe’s pizzeria started 1925, was 2nd pizza place in North America.  The Spot was original sight.  Frank Pepe wrote the book on American pizza,  the original.

 

I have worked at Pepes in New Haven, Manchester, Mohegan Sun, Warwick, and Chestnut Hill.  All ovens are modeled after the original oven - 14” x 14”, and all are grandfathered in to use coal.

 

The newer ovens have sand under the tile, which holds heat even better.  So newer ovens are better.

 

Pepes is like any restaurant- it depends who is working.  If there are 3-4 skilled pizza makers who take pride in their work- that will be best pizza you have, no matter which Pepes you are at.

 

 

I’ve been a few times to different pepes- and I request certain pizza,  extra, extra thin and well done- it’s how I would make every house pie.  It takes some skill to get the pizza that paper thin.  Well I was impressed at the Pepes in RI and Mass- they made the pie just how I like it and how I ordered it

 

I ate at the original Wooster St. Pepe's long long ago. Also did Sally's.

[rockpile]

I was staying in Mystic, CT for a wedding. It is average pizza, but a cool little town

 

.  

[Fr. Jerk]

I don't know, but pizza in Italy was not good at all. It has to at least be better than that.

[Pete]

1991- I was a young man in CT, I moved to CT  when I was 10 years old 1979- so I had been eating real deal CT pizza for over a decade.

 

It’s like you love chocolate, then learn that dark chocolate is so much more delicious.  It took awhile to get there, but now you know dark chocolate is clearly better.

 

I was bringing a girlfriend back to Buffalo for the Bills-Raiders afc championship.  It was my first trip returning to my beloved Buffalo.  “You are going to love Buffalo!  People are great, it’s a fun city, so much to do, and first thing we will get a pizza at Santoros.  It’s great pizza!  Lol”

 

We grabbed a Santoros pizza and Genesese Cream Ale, and went to our hotel room, I wanted to show off Buffalo  to her.   I loved Santoros in my childhood, and couldn’t wait to share.  We both took a bite, and it was garbage, couldn’t eat it, we laughed our heads off and went and some mighty taco

Edited July 9, 2023 by Pete

[PromoTheRobot]

1,100 pizzas a day on weekends!

 

https://www.ctinsider.com/living/food/article/modern-apizza-new-haven-ct-pizza-today-18271929.php?fbclid=IwAR1Cvsu1Br71gsqy9G7Ye3PLESUEACx0N4l4aBHET9Po5UPPQjH3kqccVTg

[Augie]

1 hour ago, PromoTheRobot said:

1,100 pizzas a day on weekends!

 

https://www.ctinsider.com/living/food/article/modern-apizza-new-haven-ct-pizza-today-18271929.php?fbclid=IwAR1Cvsu1Br71gsqy9G7Ye3PLESUEACx0N4l4aBHET9Po5UPPQjH3kqccVTg

 

That’s a lot of dough! And it at least looks good. 

 

One of the better pizza places here opens at a certain time and “closes when they run out of dough.” I doubt that’s ever happened, but they like to describe it that way. 

[Max Fischer]

IMO, a lot of CT pizza is excellent. But, like everywhere, there are quite a few crap places, too 

 

A personal favorite is Frank Pepe's, which is now a chain, but it's always been good.