[nico7]

Originally Posted by nico7

I moved to NJ in August and the pizza here is definitely a step down from New Haven. It turns out you can order Zuppardi's pizza online from Goldbelly and they'll ship it frozen to you. I got my first delivery just today and looking forward to heating it up tonight. I'll leave a review here afterwards.

https://www.goldbelly.com/zuppardis-apizza

Hopes are high!

Here I am, with the temerity to quote my own post, giving you all my review on Zuppardi's via Goldbelly/UPS:

I ordered the 6-pack of 10-inch cheese pizzas. They come each separately wrapped on a piece of cut cardboard the same size as the pizza, with plastic shrinkwrap. All of the individually wrapped pizzas stacked 6-high in another outer plastic bag, which arrived in a cardboard box with heavy insulation and icepacks inside.

I cooked the pizza (OK, I have had more than one -- you have to repeat the experiment!) in a toaster-oven at 425F from frozen, on "pizza mode," whatever that does... maybe some convection, I'd guess. I put the pizza on a single sheet of aluminum foil on top of the oven's baking rack. You could do it without the foil, but you risk dripping cheese and oil. I found that the cheese begins to bubble and crisp up after 7+ minutes, so I would just watch it until you get enough browning of the cheese for your own taste.

The verdict is that this is good pizza, but maybe not as good as you'd get at the restaurant (still very good, though!). I am at a disadvantage because I have never been to Zuppardi's, being mostly a Pepe's/Modern guy for New Haven pizza (* Zuppardi's is in West Haven). Outside of New Haven, Marco Pizzeria in Branford was my spot in CT (also Sweet Evalina's in Woodstock, which is a definite detour for most folks).

I think you have to try the shipped Zuppardi's to really know if it's an acceptable substitute for you. I found that I could get the outside fairly crispy (my preference) but the middle of the pizza took longer to thaw, so it was always the softest. Another reviewer on Goldbelly had the same result. I couldn't get the middle quite as crispy as I would have liked it, without burning the edges. Definitely a very tasty pizza. Next time I am in the area, I will try to visit Zuppardi's and have the live experience.

[htfdcolt]

You all inspired me. I'm about to pick up my takeout order from my local Frank Pepe's! (margherita pizza)

[JayCT]

Originally Posted by nico7

Here I am, with the temerity to quote my own post, giving you all my review on Zuppardi's via Goldbelly/UPS:

I ordered the 6-pack of 10-inch cheese pizzas. They come each separately wrapped on a piece of cut cardboard the same size as the pizza, with plastic shrinkwrap. All of the individually wrapped pizzas stacked 6-high in another outer plastic bag, which arrived in a cardboard box with heavy insulation and icepacks inside.

I cooked the pizza (OK, I have had more than one -- you have to repeat the experiment!) in a toaster-oven at 425F from frozen, on "pizza mode," whatever that does... maybe some convection, I'd guess. I put the pizza on a single sheet of aluminum foil on top of the oven's baking rack. You could do it without the foil, but you risk dripping cheese and oil. I found that the cheese begins to bubble and crisp up after 7+ minutes, so I would just watch it until you get enough browning of the cheese for your own taste.

The verdict is that this is good pizza, but maybe not as good as you'd get at the restaurant (still very good, though!). I am at a disadvantage because I have never been to Zuppardi's, being mostly a Pepe's/Modern guy for New Haven pizza (* Zuppardi's is in West Haven). Outside of New Haven, Marco Pizzeria in Branford was my spot in CT (also Sweet Evalina's in Woodstock, which is a definite detour for most folks).

I think you have to try the shipped Zuppardi's to really know if it's an acceptable substitute for you. I found that I could get the outside fairly crispy (my preference) but the middle of the pizza took longer to thaw, so it was always the softest. Another reviewer on Goldbelly had the same result. I couldn't get the middle quite as crispy as I would have liked it, without burning the edges. Definitely a very tasty pizza. Next time I am in the area, I will try to visit Zuppardi's and have the live experience.

Thanks for the review. It’s similar to others I’ve seen on their frozen pizza. Anything is better than some of the mass produced frozen pizzas. This though sounds a couple notches above. Jay

[Stylo]

Originally Posted by nico7

Here I am, with the temerity to quote my own post, giving you all my review on Zuppardi's via Goldbelly/UPS:

I ordered the 6-pack of 10-inch cheese pizzas. They come each separately wrapped on a piece of cut cardboard the same size as the pizza, with plastic shrinkwrap. All of the individually wrapped pizzas stacked 6-high in another outer plastic bag, which arrived in a cardboard box with heavy insulation and icepacks inside.

I cooked the pizza (OK, I have had more than one -- you have to repeat the experiment!) in a toaster-oven at 425F from frozen, on "pizza mode," whatever that does... maybe some convection, I'd guess. I put the pizza on a single sheet of aluminum foil on top of the oven's baking rack. You could do it without the foil, but you risk dripping cheese and oil. I found that the cheese begins to bubble and crisp up after 7+ minutes, so I would just watch it until you get enough browning of the cheese for your own taste.

The verdict is that this is good pizza, but maybe not as good as you'd get at the restaurant (still very good, though!). I am at a disadvantage because I have never been to Zuppardi's, being mostly a Pepe's/Modern guy for New Haven pizza (* Zuppardi's is in West Haven). Outside of New Haven, Marco Pizzeria in Branford was my spot in CT (also Sweet Evalina's in Woodstock, which is a definite detour for most folks).

I think you have to try the shipped Zuppardi's to really know if it's an acceptable substitute for you. I found that I could get the outside fairly crispy (my preference) but the middle of the pizza took longer to thaw, so it was always the softest. Another reviewer on Goldbelly had the same result. I couldn't get the middle quite as crispy as I would have liked it, without burning the edges. Definitely a very tasty pizza. Next time I am in the area, I will try to visit Zuppardi's and have the live experience.

I tried the frozen too. It is definitely better than most frozen pizza, but doesn't hold a candle to having Zuppardi's at Zuppardi's. I'm particularly fond of their (homemade) sausage, and fresh clam pizzas.

[JayCT]

The Connecticut Post did a survey to determine the state’s most underrated pizza. Some are pretty well known and excellent. Zuppardi's and Roseland lead the list, of course. The others aren’t as well known outside their immediate market areas. L

https://www.ctinsider.com/living/foo...T-17272297.php

I’ve always had a fondness for Beverly Pizza in Black Rock. They’ve been around a LONG time. The photo in the article has the owner, Elias Katsetos with longtime employee Michael “Dickie” Sosnowski, who was ALWAYS there. Dickie was great at his job, always friendly and never lost his cool even in the busiest of times. Sadly, he passed not long ago. A nice article in the Post about him.

As for the others, I’ve never understood the attraction to Colony. Just not for me. Ernie’s has a good reputation as well. I’m not familiar with the others. Are any of you? What do you think? Jay

[MrGompers]

I found this you tube channel that reviews pizza places in CT.


https://www.youtube.com/c/PizzaGavones


One thing I learned is you can get "Detroit Style Pizza" at Christos in Wallingford. I'll have to try that some day.

[SteveM85]

Originally Posted by JayCT

The Connecticut Post did a survey to determine the state’s most underrated pizza. Some are pretty well known and excellent. Zuppardi's and Roseland lead the list, of course. The others aren’t as well known outside their immediate market areas. L

https://www.ctinsider.com/living/foo...T-17272297.php

I’ve always had a fondness for Beverly Pizza in Black Rock. They’ve been around a LONG time. The photo in the article has the owner, Elias Katsetos with longtime employee Michael “Dickie” Sosnowski, who was ALWAYS there. Dickie was great at his job, always friendly and never lost his cool even in the busiest of times. Sadly, he passed not long ago. A nice article in the Post about him.

As for the others, I’ve never understood the attraction to Colony. Just not for me. Ernie’s has a good reputation as well. I’m not familiar with the others. Are any of you? What do you think? Jay

Had Zuppardis today on the way back from Tweed. It was great but I think I now prefer Pepe's and Sally's more charred style. That's how they do it in Napoli I hear. Managgia, someday.

[2020's YouTube Vlog]

THE best?

I don't know.

But there's a lot of great ones. Some of the best in the country, for sure.

[Stylo]

That list is sorely missing Mike’s, Next Door, and Da Legna.

[Stylo]

Originally Posted by 2020's YouTube Vlog

THE best?

Yep.