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 😁!
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.
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
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.
@@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
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.
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 th-cam.com/video/VNCoGtY1f8I/w-d-xo.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
RIP Gary(Pepe's Owner)..Passed away yesterday:-(
New Haven has the best pizza in the USA. I’m from Massachusetts too so that’s hard for me to admit.
RIP Gary 🤌🏼
Damn Gary passed away?
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 frank pepes at chestnut hill mall ma has better pies than regina. dave portnoy gave it a 9.4
In New Haven they are called Ahbeats!
my home town the pizza was off to me they said it was that good was bland to me
NEW HAVEN baby!! Exit8 born & Raised
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 😁!
i stopped at frank pepe's while on a road trip this december. watching this makes me wish i didn't leave town.
I'm amazed that a man with such little education could do so much for the culture.
Rest In Peace Gary
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.
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 live far away too so I fly in for the pizza
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.
AH-BEETZ!!!!
Hey! Whatever happened to "The Spot?" Best pizza I ever had (a religious experience, actually...)!
I love them all.
You heard it. Florida dudes think Dominos and Papa John's is pizza 🤣
I had Frank Pepes, I wouldnt be making fun of those pizza... FP is ok but not what yah make it seem, I had better flavor pizza
Sounds to me like they all stole or "shared" Pepe's recipe
1 Person invented Pizza, so it was all stolen from italy
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
People from me all over the world should fly in for this one of a kind food.
I’ve always said the same, and less salty too.
R.I.P. Gary
Chris Hansen " to catch a predator" led me here
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
RIP Gary.
Can’t wait to make my reveal 🔥💯🤣
wish I could have some of your pizza... live in HOLLYWOOD LA 😢
The Best 😊✅
i like modern the best
San marzonn tomatoes are clutch for sauce 😊
what secrets? absolutely zero secrets.
The only redeemable thing about Central Connecticut is the pizza.
New Haven is south central CT
mush guy how areya mush
Best pizza in the world!
I just dont like when the crust tastes bleached. Like any unbleached flour that isnt too strange is good with me.
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.
It's almost complete nonsense. There are plenty of great pizza joints in Florida, Arizona and Japan.
Pepes good pizza sad to see it go
Modern, Sally's
Shame on me I never tried Sally's I will this weekend 🤤
so how was it?
don't they are not the same after new ownership took over
@@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
@@danlivni2097 yeah that pizza is not the same no more
The best pizza
Takeout is the best way I would not recommend eating inside it's very noisy.
Modern, Sallys, Pepes... in that order.
Thats my exact order too😋
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.
Thought it had to do with the florida humidity
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.
Worcester Street lol
learn to spell Masshole
learn to spell masshole!!!!!!
Born and raised NH Havent stepped foot yet on woosters pizza strip.
Modern is #1
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
Chicago zaaa suks
Sloppy Jonuts f$&K yeah it does! NEW HAVEN PEPE’S or SALLY’S☝️☝️
Sally's is best. Period end.
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 th-cam.com/video/VNCoGtY1f8I/w-d-xo.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
New Haven pizza is highly overrated. There are dozens of pizza joints around Hartford that have better pizza.
No ..I love Neapolitan Pizza ..this is a Commercial pizza package ...NO Good Sorry
Yeah ok
large mozz. period. rest is garbage
Secrets
San Marzano tomatoes DOP
Fior di latte mozeralla
EVOO
Pizza is shit
new haven pizza is worse than the worse Ny Pizza...Fact
fiction. I've lived in NY for 6 months and it doesn't compare.
the pizza in NH is not pizza. not sure what it is, but it isnt pizza.
Baloney. You're just JEALOUS......maybe you own a pizza place in NY NH is the best i ever had
Like you’re the expert Rich. Go back to Pizza Hut dipshit
No rat poo in our sauce😀New Haven has the best pizza hands down.