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.
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.
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.
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.
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."
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.
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.
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.
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.
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.
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.
"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."