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You Have One Day Left to Live: Describe Your Perfect Pizza (1 Viewer)

Giovanni's Pizza back in college in Grand Forks ND in the early 90s. I think it was sausage? The cheese, sauce, and crust were perfection.

 
Joe Bryant said:
I've never had New Haven pizza. Can you guys describe?
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Sure Joe, 

It's a different sort of thin yet chewy/salty crust from coal-fired ovens. Fresh mozzarella daily at Pepe's and Sally's. Pepe's became a CT chain due to its popularity. Their specialty is actually their white clam pie, which gets plenty of national attention. 

Pepe's is Zagat rated for pizza. I believe Sally's is also. 

Pepe's Zagat review

Eater.com reviews Pepe's and Sally's

Homer account of New Haven pizza - New Haven Register 

The Houston Chronicle reviews New Haven pizza

The Daily Meal votes Pepe's number one in the country, Sally's Apizza number seven, Modern Apizza number twenty-one

New Haven is actually known for its good food. There's the Union League Cafe, a Zagat-rated French restaurant, and Louis' Lunch, considered to be one of the first hamburger joints in America. (They won't serve ketchup with their burgers -- you get a tomato if anything.)

I lived three blocks from Pepe's and Sally's on Chapel Street (runs parallel to Wooster Street and Little Italy) back from 2007-2009. I gained twenty or so pounds easily. Just a great place to eat. 

Now I'm hungry and miss New Haven.  

 
rockaction said:
Sure Joe, 

It's a different sort of thin yet chewy/salty crust from coal-fired ovens. Fresh mozzarella daily at Pepe's and Sally's. Pepe's became a CT chain due to its popularity. Their specialty is actually their white clam pie, which gets plenty of national attention. 

Pepe's is Zagat rated for pizza. I believe Sally's is also. 

Pepe's Zagat review

Eater.com reviews Pepe's and Sally's

Homer account of New Haven pizza - New Haven Register 

The Houston Chronicle reviews New Haven pizza

The Daily Meal votes Pepe's number one in the country, Sally's Apizza number seven, Modern Apizza number twenty-one

New Haven is actually known for its good food. There's the Union League Cafe, a Zagat-rated French restaurant, and Louis' Lunch, considered to be one of the first hamburger joints in America. (They won't serve ketchup with their burgers -- you get a tomato if anything.)

I lived three blocks from Pepe's and Sally's on Chapel Street (runs parallel to Wooster Street and Little Italy) back from 2007-2009. I gained twenty or so pounds easily. Just a great place to eat. 

Now I'm hungry and miss New Haven.  
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Awesome. Thanks.

 
Joe Bryant said:
Have you ever heard of him before? I hadn't. The videos are rough. And the Russian thing seems so random.
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CIA has posted other videos of his stuff before.  Always interesting techniques and flavors. Too much work for me, though.  

 
The basic 🍄🍅🐮garlic, moz cheese on thin homemade bread crust. Have this delish place close by that delivers and is delish.🍕

 
No love at all for deep dish in here.  A proper Chicago style deep would be tempting for me on my last day, just for the pure decadence of it. 

 
Alex P Keaton said:
Cranky Pat's Pizza in Green Bay WI.   Thin crust.   Anything they make as long as it includes pepperoni.
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Didn’t know they were in Green Bay now.  Had alsways gone in Neenah (well and years ago when it was still Frank and Pats in Appleton...and sad when I saw Franks was closing)

Thats my second favorite to Butchs in Kimberly which I love.

Both in that Wisconsin bar style...super thing, sliver thin mushrooms great Italian sausage.  Toppings all the way to the edge.

Honorable mention for me to Chef Fresh a take and bake in Menasha. Great ingredients and crust.

I’d guess though my true third is a Chicago style pie...my favorite was always Giardanos.  Sausage Mushroom.  The opposite end of the spectrum from those Wisconsin pizzas but man it’s tasty.

 
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a real deal neapolitan, type 00 flour margherita pizza in a real deal wood oven, with anchovy. 

if you've had it, you know.

 
sho nuff said:
Didn’t know they were in Green Bay now.  Had alsways gone in Neenah (well and years ago when it was still Frank and Pats in Appleton...and sad when I saw Franks was closing)

Thats my second favorite to Butchs in Kimberly which I love.

Both in that Wisconsin bar style...super thing, sliver thin mushrooms great Italian sausage.  Toppings all the way to the edge.

Honorable mention for me to Chef Fresh a take and bake in Menasha. Great ingredients and crust.

I’d guess though my true third is a Chicago style pie...my favorite was always Giardanos.  Sausage Mushroom.  The opposite end of the spectrum from those Wisconsin pizzas but man it’s tasty.
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Nice that you've been to the Neenah one!  Awesome to hear!

My best friend's grandpa was the "Pat" in that partnership, so I grew up eating their pizza.   The GB location has been around since the mid-to-late 60s, but the original location was in either Menasha or Appleton.

Never been to Butch's but will check it out.

 
Alex P Keaton said:
Nice that you've been to the Neenah one!  Awesome to hear!

My best friend's grandpa was the "Pat" in that partnership, so I grew up eating their pizza.   The GB location has been around since the mid-to-late 60s, but the original location was in either Menasha or Appleton.

Never been to Butch's but will check it out.
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Frank and Pats on college avenue is what I remember.  Had a falling out at one point and Pat left is what I knew...whether that was true or not.  Didn’t know a thing about the Green Bay restaurant at all.  Cool to know.  The Neenah location isn’t super old.

 
new haven thin crust with pepperoni and mushrooms and maybe a slight dusting of thinly chopped garlic, oregano and mild peppers.

  • Plenty of toppings
  • Extra sauce
  • well done
 
I go to 786 degrees north of LA and beg Ali the chef for 1/3 Tikka, 1/3 Tuscany and 1/3 Istanbul. He's the Pizza Nazi* and my imminent death will not persuade him so Istanbul it is.

*has turned away my business because "You've had too much pizza to enjoy more properly" and "I only let trusted customers take my pizza home." 

 
Columbus - Hounddogs pizza, Smoking Joe's crust, spicy sauce with mushrooms.  Or equally as good, Tommy's with pepperoni.

 
Brick oven, thin crust, with sausage, green olives, and mushrooms. Maybe go a little heavy on the sauce.

When I lived in Michigan, everywhere seemed to have green olives. Olive burgers are even a thing up there. Here in Florida, I find less than half, maybe even closer to a third of pizza places have them. If I cant get green, Im fine with kalamata olives. I pass on the regular black olives, there not very flavorful and taste cooks out of them IMO.

Another pie I like but I cant get just anywhere is prosciutto, artichoke hearts, and mushrooms.

 
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