CONNECTICUT - Whether you're looking for a slice of pizza for lunch or a late-night snack, there are plenty of options across the state. From a casual, family-friendly diner to a swanky pizza parlor, Connecticut offers various options. The key is finding the best pizza for you.
Bufalina in Guilford
Located in Guilford, Connecticut, Bufalina Pizza offers delicious pizza with a rustic crust and unique toppings. The pizzeria opened in 2011 and is owned by Melissa Pelligrino and Matt Scialabba. They grew up in Guilford and attended the Institute for Culinary Education. They also studied culinary arts in Florence and Rome. After college, they worked at Sullivan Street Bakery and Blue Ribbon Baking. Eventually, they returned to their hometown and opened Bufalina Pizza.
Bufalina's philosophy begins with simple ingredients and a passion for Italy. They source their ingredients from regional and Italian artisanal purveyors. They also have a love for wood-fired cooking. They use a 900+ degree wood-burning oven. The de Fiori oven is the focal point of Bufalina. Their pizza crust has a light, slightly blistered exterior and a chewy interior. It's a characteristic of cold 24-hour fermentation, giving the pizza a crispness and a rustic shape.
Krust in Middletown
Located on Main Street in Middletown, CT, Krust Pizza is an artisan pizza joint that serves thin-crust pizzas. This Middletown pizza spot also features sliders, salads, and desserts. They are open Monday through Saturday and also offer a vegan cheese option.
Krust's pizza is thin, crusty, and served hot out of the oven. The pizzas are made in-house. The pizzas come with generous toppings. The pies also come with cucumber juice and a provolone Piave cheese blend. Krust also offers cocktails, including one called Soccer Mom. It contains local bartlett pear juice, botanical vodka, and prosecco.
Angelina’s Pizza in Hartford
Located in Hartford, CT, Angelina's is a family-owned and operated restaurant serving authentic Italian fare for over 20 years. If you're looking for a hefty dinner, you can take advantage of their delivery service. This local establishment also features a small but mighty menu for takeout.
The menu is filled with items that will satisfy the most discriminating palate. They're also big on a good happy hour and the perks of being an employee. Angelina's even offers a kids' menu, complete with a plethora of fun and exciting offerings that will keep the kids happy. The best part is that you can pick up your meal at a time that suits your schedule. If you're feeling the heat, this upscale family restaurant also boasts a surprisingly large patio.
Frank Pepe’s Pizzeria Napoletana in New Haven
Located in New Haven, Connecticut, Frank Pepe's Pizzeria Napoletana is the oldest pizza parlor in the city. Its first location opened on June 16, 1925. Since then, Pepe's has expanded to Massachusetts, New York, and Rhode Island. The second location in, Delray Beach, Florida, is slated to open in 2023.
Pepe's pizza is made in a coal-burning oven that produces a chewy crust. Pepe's also offers beer, wine, and soda. The underside of the pizza may be blackened by oil or be speckled with burnt semolina. The original tomato pie's underside is droopy, making it challenging to eat one-handed. Pepe's is also known for its white clam pie, which is made with crust, olive oil, grated cheese, and oregano. It has become one of the signature pizzas of New Haven pizzerias.
Modern Apizza in New Haven
Located on State Street, Modern Apizza is a pizzeria that serves several different kinds of pizza. The menu includes pizzas made with sliced tomato, sausage, bacon, meatballs, manicotti, chicken cutlet parmigiana, and baked ziti. Aside from pizza, Modern Apizza also serves bruschetta and tossed salads.
In 2008, the New Haven Advocate ranked Modern Apizza the best pizza in New Haven. The pizza parlor took the top spot among five other pizzerias. It also received the "best pizza" title in a blind taste test conducted by Yale University undergraduates.
The Modern Apizza experience is a unique one. The restaurant's signature pie is called the Italian Bomb. The sauce is made from whole hand-crushed Italian peeled tomatoes, and the crust is made from water, salt, flour, and olive oil. The crust is then treated to a 24-hour cold fermentation.