[Danny K]

Originally Posted by JayCT

I don’t consider Chicago Deep Dish to be real pizza. It’s different. It’s good, just the same. Jay

Speaking of Chicago Deep Dish, do you know of any place in CT that does that well?

[SteveM85]

Originally Posted by Stylo

Yes, Zuppardi’s is phenomenal. Like most great NHV pizza, does not hold up to takeout well and must be enjoyed there. Best sausage and fresh clam for me. And different from other New Haven pizza, a more delicate and light crust. But that’s what makes the region special. So many incredible pizza spots and each a little different.

Couldn't agree more. I only went once, but it's the best I've had the pleasure of experiencing here, without question. Even as leftovers it delivered great performance, which is rare for pizza. You don't throw away leftover Zuppardi's. You just don't.

[MrGompers]

Originally Posted by Danny K

Speaking of Chicago Deep Dish, do you know of any place in CT that does that well?

There is a Pizzeria Uno in Springfield MA next to the Bastketball Hall of Fame. There is also one in Sturbridge MA.


I don't think you can find Chicago deep dish any where in CT.

[NJ Brazen_3133]

Originally Posted by JayCT

Shaped different??? How different is round? Jay

Apizza for example makes more oval not perfectly round, or square pizzas with round corners.


https://www.youtube.com/watch?v=Km088ec-Ys0

[SteveM85]

It all depends on the dough tosser. They all have their own distinct styles.

[JayCT]

Originally Posted by Danny K

Speaking of Chicago Deep Dish, do you know of any place in CT that does that well?

I’m not sure if it’s considered a true Chicago Deep Dish but Vito’s in Wethersfield makes an awesome stuffed pizza that sure is close. Unbelievably good. Jay

[JayCT]

Originally Posted by NJ Brazen_3133

Apizza for example makes more oval not perfectly round, or square pizzas with round corners.


https://www.youtube.com/watch?v=Km088ec-Ys0

New Haven apizza isn’t necessarily oval in shape. Most are round just like other pizzas. Depends what you order. I don’t even know any that are square. Jay

[jcp123]

The last thread on this convinced me that I at least have to try it, although I’m generally not a fan of thin pizzas. An OG Italian pizza with a crispier crust is good, however, especially if it’s baked in a wood fired oven. I do consider myself to be a Chicago deep dish fanboy...as of now, I still regard that as the gold standard for my own personal taste. And yes, I do consider that pizza , or barring that as it’s a rare item to find, I do prefer a thick crust.

Problem is, New Haven is about 7 hours away from where I am now in WNY, and I have no other connections which would cause me to happen to be there...so the chances are really slim that I’d get out there to try it. That’s too far to go for just pizza. I’ve heard the frozen ones you can have shipped to you are still pretty good, but I’m “that guy” who wants the real deal.

[Beeker2211]

Originally Posted by jcp123

The last thread on this convinced me that I at least have to try it, although I’m generally not a fan of thin pizzas. An OG Italian pizza with a crispier crust is good, however, especially if it’s baked in a wood fired oven. I do consider myself to be a Chicago deep dish fanboy...as of now, I still regard that as the gold standard for my own personal taste. And yes, I do consider that pizza , or barring that as it’s a rare item to find, I do prefer a thick crust.

Problem is, New Haven is about 7 hours away from where I am now in WNY, and I have no other connections which would cause me to happen to be there...so the chances are really slim that I’d get out there to try it. That’s too far to go for just pizza. I’ve heard the frozen ones you can have shipped to you are still pretty good, but I’m “that guy” who wants the real deal.

Four words: Zuppardi's Frozen Apizza Shipping. Even in a conventional oven they are excellent for slightly more than a Red Barron's or other Store Brand fare. Even though it's slightly less than the "real deal" it's fantastic and while I'm out now I like to keep a healthy stock in the freezer... I'm also "that guy" hahahaha

[Stylo]

Originally Posted by jcp123

The last thread on this convinced me that I at least have to try it, although I’m generally not a fan of thin pizzas. An OG Italian pizza with a crispier crust is good, however, especially if it’s baked in a wood fired oven. I do consider myself to be a Chicago deep dish fanboy...as of now, I still regard that as the gold standard for my own personal taste. And yes, I do consider that pizza , or barring that as it’s a rare item to find, I do prefer a thick crust.

Problem is, New Haven is about 7 hours away from where I am now in WNY, and I have no other connections which would cause me to happen to be there...so the chances are really slim that I’d get out there to try it. That’s too far to go for just pizza. I’ve heard the frozen ones you can have shipped to you are still pretty good, but I’m “that guy” who wants the real deal.

The frozen is the best frozen I’ve ever had, and also pales in comparison to the real deal.