Al Forno's white, red and "famous" pizzas are thin, crispy New Haven-style pies, the result of a three-day fermentation. They are evenly crisp and a bit charred, thanks to the gas-powered brick oven, and finished with a heavy hand on ingredients, and a bit of grated cheese. More
The wood-fired brick oven pizzas at Figs are anything but pizza. These bistro pies are built with thin, crispy crusts that largely forgo the mozzarella and tomato duo in favor of piles of intricate toppings; components that echo the American bistro dishes that make up the rest of this menu at this popular Sandy Hook, CT restaurant. If it weren't for the prominent custom-made brick oven and a steady flow of take-out pizza boxes, you might otherwise skip the pizza menu altogether, which would be a travesty. More
Slice is no stranger to Zuppardi's. This New Haven-style joint just over the border in West Haven has "The Best Clam Pizza" Ed Levine has ever had. But on a recent visit, I had another pie in my sights altogether. More
Unapologetically cheesy, with a hefty crust and a side of homespun hospitality, the pizza at Nick's in Danbury, Connecticut feels both instantly familiar and timeless. The anchor to this family-run operation is a full menu of Italian American specialties, a couple of gas powered ovens and a tangy signature sauce. More
Carminuccio's in Newtown, Connecticut is a bit off the beaten path, but since 1997, this no-frills local favorite has been slinging pies that Gourmet magazine once called one of "America's top 10 pizzas." More
Rex and Val Bobi, the husband and wife team behind Savor in Norwalk, CT are serious about making pizza healthier and accessible for those with dietary restrictions. For those with allergies or vegan lifestyles, this isn't pizza blasphemy; it's an oasis of comfort food that they can actually enjoy. More
Each Thursday at the Westport Winter Farmers Market, the first thing you'll notice is not the plethora of local produce, but the wood-fired oven attached to a green Dodge pick-up truck. The pleasant smell and warmth emanating from Jeff Borofsky's Skinny Pines Pizza Truck makes it challenging to walk into the market without getting hungry for pizza. More
A slice of New Haven's Wooster Street arrived in Danbury, Connecticut last week in the form of a new outpost of Frank Pepe's Pizzeria Napoletana. Just to make absolutely sure this was not a wintertime mirage, I headed over to the new Danbury branch during a recent snow day. More
The telltale signs of wood fire are prominent on a Stanziato's pie, and the result is a delightfully chewy crust. A light, crackly char on the crust exterior belies a soft, pillowy interior. It's light yet sturdy, standing firm to most toppings you can throw at it. More
If the menu at Tappo was suddenly culled to that one page, a beacon of 14 pizza offerings, we'd be none the wiser. This isn't because the rest of the menu doesn't deserve it's own nod, because in fact it does. But it's because the pies at Tappo are good enough to make us believe this corner of Connecticut is serious about staking a claim to traditional Neopolitan pizza. More
@jimmyg Thanks for the comment. Less is usually more for me too, but I was definitely tempted to the dark side by the Roasted Fig.
Would like to second the ginger beer taste test suggestion. I have my favorites (Barritt's) but I'm sure there are plenty out there yet to try.
@ alex21686 Thanks for the comment. This post is more of an even-handed report on a pie that has a surprising number of followers. And I wouldn't necessarily say I am one of them. Their eggplant dishes are however worth returning for. And I could not agree more with you on Stanziato's. Seriously great pies going on over there. Have you been to Pizza Lauretano in Bethel? What other spots do you like in the Danbury area?
In addition to your existing pies, how about an in-season veggie pie and a simple white pie, like a bianca to round it out.
And if you want to get crazy, why not add a layer of complexity and pair your final pies with wines and/or a cocktail?
@TNash Figs is definitely on my radar, thanks for the rec. Yours may be the nudge I need to finally check it out. Was the "all char" a good thing at Julio's?
Glad you've finally come around and crowned a definitive #1 pizza. Our work here is done.
Was away and just got a chance to read through these comments. Thanks all.
@JohnWozniak: It's pretty crisp but still foldable.
@seriousb: The top ten comments turns me off. Not exactly the way to manage expectations. But it's still a darn good pizza. Not top ten. The plain cheese is the way to go, the more toppings, the less I enjoyed it. I'd return but there are better pies within a 20 mile radius.
@passion4pizza Agreed on the crust, not too much flavor but I like that they are not afraid of char.
@SeriousB It's all about the toppings. As long as you toss your preconceptions of pizza as comfort food out the window, you'll appreciate the pizza. I'd return.
@cicii3 Thanks! The ww crust is surprisingly in how light it is.
@John If you're often in the Danbury area, check out my review on Stanziatos, I really dig that place especially in that neck of the woods: http://slice.seriouseats.com/archives/2011/01/danbury-ct-stanziatos-wood-fired-pizza.html
@Cary - thanks for the kind words
@John - Pies are solid and it's a great market to tool around in with a pizza in-hand. And if you go, get the Cold Roman coffee from Raus.
I'm actually from just north of Darien and live about 45 mins away from said "Coast." And although I love vintage cars and Ducatis, and am very roughly adjacent to the "Gold Coast," I'm not necessarily rolling in that kind of dough. That's probably the real irony.
Thanks everyone for the kind words, much appreciated. I'm happy to play CT pizza tour guide, and know there are a ton of places out there that are still begging to be discovered.
I would say Pepe's Danbury is just about 80% of the way. And in all fairness because it is so new, I will be heading back soon to give their red pies another try as well as to get my clam pie fix.
It is indeed a Valoriani, I just called Chef Matt Stanczak to confirm.
@Pizzablogger: The crust reminds me of really good flavorful bread, like if were stripped of all the goodies on top I might not care because it's got a nice rich and round character to it. Wish I had a piece in front of me to articulate it better but you'll just have to check it out yourself!
Here on Slice we write a lot about the importance of a pizza's crust and with good reason. Crust is where good pizza begins and ends. It is my considered opinion that great pizza crust comes in all shapes and sizes. More
"My earliest and strongest pizza memory is Post Corner Pizza in Darien, Connecticut, a thick cheesy Greek pie with a hard-as-a-rock crust. Although I have a soft spot for that particular pie, my taste has evolved to the opposite end of the pizza spectrum. My next strongest memory were pies I tasted when traveling in Italy as a teenager. Their simple ingredients and chewy charred crusts are the standard to which I continue to hold pizza." More
Glad to hear you got to squeeze in a Zuppardi's run on your trip. I am obviously a huge fan with my top vote going to their sausage pie. Their crust is a bit more defiantly chewy than their New Haven neighbors, which suits both the clams and the sausage pies. I've taken slices home and would agree, their pizzas don't hold up well to time spent outside the oven. I do want to try taking one of their pre-made frozen home to bake one of these days as well. Anyone ever try one?