why is that hard to admit. Massachusetts pizza is mostly all garbage except for the original location reginas, bianchis rever beach and um thats all i can think off
The biggest secret to these places is a brick oven that cooks a pie in less then 10 minutes. If you’re dedicated enough, you can perfect a sauce by keeping it simple, sticking to simple toppings, and achieve a great dough by understanding natural fermentation, but the vessel you use to cook the pie is another story. It’s the same with salumi making. If you understand the meat fermentation process and the curing/drying environment conditions, you can rival the best norcinos in Italy 😁!
One year i played on Wooster street for their Italian Festival with a band. After we finised around 10 p m we were invited to dine at Pepe's There was a very long line out the door and own the street, but we were whisked right in and were seated. Shortly came out a couple pitchers of beer and then two large pizzas. They are the "greatest" Too bad i live so far from there, otherwise i would be going every week for their pizza.
I live about 15 minutes from New Haven. We know to stay away on the weekend. I guess we don’t think there’s anything odd about having pizza for dinner three-or-three times a week. We had Tolli’s (East Haven) tonight. One of New Haven County’s best Apizza is called The Little Rendezvous in Meriden. If you’re interested, just google them. I think they have their history told on their site. Eat well!
@@JaimeMesChiens My favorite pizza in Connecticut now is Mangia in North Haven. It tastes amazing. Here's a pic of their pie. www.audioasylum.com/forums/prophead/messages/6/61487.html
I'm glad they did not try and compare these parlors with chains like domino's, pizza hut, etc... because they are to nice to the chains. It's like comparing apples/oranges, new haven pies = prime rib, chains = dog food when compared.
It's 6:00 A.M here in LA and that New Haven Pepe's pizza is making me crave it so much. Man transport me to New Haven right now instantly. I'll get some 9:00 AM EST pizza at Pepe's. Please beam me up, I mean over there.
James Gretsch, we do, indeed! Of interest is that here, southern Connecticut, pizza making is a respected craft. Pizza makers stay st their restaurants for years, even decades. They’re known to keep their recipes secret. I think I know the first names of just-about every pizza chef at my favourite places: and that’s not unusual here.
James Gretsch, hi, you again, lol. How funny! I lived in LA way back in the 80s. LA pizza, at least then, was not good, to me, anyway. Whenever I’d go home, we would have Pepe’s that evening. It’s as good as you remember.
you really cant go wrong with a lot of pizza places in the new haven area..but thees something about the pizza sauce Sallys uses that makes it my favorite..just so tomato-y and not over seasoned
MODERN has the best pizza in NH county, hands down. Then you have BAR, if you haven't been there check them out. Try there claim pie. Its delicious. But Modern is #1
If water really were a factor, couldn't you boil it to produce a dry mineral powder and then reconstitute that with distilled water to recreate the same profile? It would be a lot cheaper than shipping big drums of water around the country to make authentic pizza.
the inferior water in the south is no wivve's tale. I worked in the pizza buiness for many years in NY then moved to Port Richey FL and helped my step father open a pizzeria. We did everything exactly the same. The dough was terrible. It won't rise the same and the texture is way inferior.
has little to do with the water. The environment is completely different. If you guys did exactly the same then it's you not understanding baking chemistry, not the pizza.
@@angelpaige1500 You might be right. I had Sally's 2 months ago and something was wrong with the pizza sauce. It was to sweet and had an after taste to it. My favorite pizza in Connecticut now is Mangia in North Haven. It tastes amazing. Here's a pic of their pie. www.audioasylum.com/forums/prophead/messages/6/61487.html
Why do they say only a sixth grade education you could learn to read and write by six grade That’s all you need. The rest is all bullshit that they teach you in a waste of time you learn in real life🖕school
The best pizza i'v ever had is Amore in Flushing NYC. There pizza is amazing. There's always lines to get the pizza so the pizza is always fresh. They make the best pizza sauce and mozzarella cheese. Here's a video showing Amore Pizza. Its at 57 seconds of the video below. Just look at this pizza ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VNCoGtY1f8I.html
@@danlivni2097 bro Im from corona queens live in CT, I agree.. I had amores better than FPs, I had a lot of corona/Junction Boulevard, Forest Hill, Flushing pizza & Amores is unforgetable what I immeadiately think when I think pizza. Im a sauce guy the FP is a Waterdown sauce will not go back 😂, need to go back to Amores
@@UnicornRyder04 I found a pizza better than Amore's. It's called Mangia in North Haven Connecticut. I had it last Friday. It tasted amazing. Here's a pic of the pie. www.audioasylum.com/forums/prophead/messages/6/61487.html
