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gallery: pizza philes

Pete's customer and Twitter follower Nikki Snyder had the good fortune of being in New Haven for the Superbowl, so she and her friends ordered three pies from the original, Frank Pepe's Pizzeria Napoletano. She said it was ...good. So good. So full.Pete's customer Leland Milstein visited Sally's on Wooster Street in early March and sent us these photos via Twitter. Shown here, a red pie with onion, bacon and red pepper. MMM.Pete's customer Leland Milstein visited Sally's on Wooster Street in early March and sent us these photos via Twitter. Shown here, a white pie with half potato and half "garden pie" - zucchini, tomato and onion. Yum.A vegan pie, photographed by customer Angelica Talan ‏(@ClarendonMoms on twitter). Daiya cheese, kalamata olives, fresh tomatoes, sauteed spinach & artichoke. Yum.Slices at Pete's (from customer Jennifer W. via Facebook, with permission)December 9, 2011: Pete's white clam pie is featured on the front cover of the Washington Post weekend section!A slice of mozz and a white birch at Westville Apizza in New HavenA mozz at Westville Apizza in New HavenFoxon Park White Birch, Westville Apizza, New HavenAt Harry's Bishop's Corner in West Hartford, CTRoseland Apizza, Derby CTA slice of mozz and a Foxon Park white birch at Westville Apizza in New Haven.A mozz at Westville Apizza in New Haven.A slice of mozz at Westville Apizza in New Haven. So-so. Great bubble, though.mozz (top & bottom) at BAR in New Haven. They got the crust right. And the cheese.Our mozz at BAR in New Haven. Exactly as it should be.Our sweet italian sausage pie at BAR in New Haven.The potato pie that BAR is famous for was OK. We liked the tomato pies better.Our sweet italian sausage pie at BAR in New Haven.Our mozz at BAR in New Haven. So good.The view out the window at BAR in New Haven: the famous Louis Lunch, birthplace of the hamburger. Just don't ask for ketchup.BAR, New Haven. Great pizza, amazing fresh brewed beer.BAR in New Haven. Excellent pizza and amazing fresh brewed beer.BAR, New Haven. Great pizza, amazing fresh brewed beer.Big Pete and his lovely bride heading for BAR in New Haven.Louis Lunch, New Haven. Birthplace of the hamburger. Don't ask for ketchup, though.Killing our pie at Harry's Bishop's Corner, West Hartford CT.A slice of mozz at Harry's Bishop's Corner, West Hartford CT. Good mottling on the bottom.Half mozz, half sweet italian sausage. Harry's Bishop's Corner, West Hartford CT.Mozz at Harry's Bishop's Corner, West Hartford CTHalf mozz, half sweet italian sausage. Harry's Bishop's Corner, West Hartford CT.Half mozz, half sweet italian sausage. Harry's Bishop's Corner, West Hartford CT.White pie with pepperoni, red onion & pesto at ClarendonPies at Pete's in ClarendonOpening day in Clarendonthe crust is made a different way at Zuppardi's, with high-gluten dough that does not have to get mixed for as long, and that is easier to toss around. result is a breadier crust. still unbelievably good.double stacked pies. not bad for brunch on a rainy sunday morning. we got one with half meatball, half sausage (both made in-house), the other half mozz, half plain (tomato sauce with a sprinkling of pecorino romano and oregano). sofa king good.a pair of double-deck, gas-fired ovens.a pair of double-deck, gas-fired ovens.The coal-fired oven is huge.A pizzaiolo at Pepe's.someone's margarita.Beautiful browning of the cheese on top, beautiful mottled crust on the bottom.The white clam pie was awesome this time. Perfect crust.White clam pie at Pepe's.good service: fast, friendly.the pizza oven.working the oven.the front dining room at Pepe's, home of the original tomato pie.A poster commemorating Sally's 75th anniversary.Went to New Haven this past weekend and hit 6 (that's SIX) apizza places in 36 hours, including for the first time in our collective family history, Sally's on Wooster Street. We had heard it could take half the night to get in, and the other half to get your order. We got fairly lucky getting through the front door, with about a 15-minute wait. It did take 45 minutes to get our sodas, and about 1:15 to get our pie. The service was crappy but the staff was a LOT more jovial and engaging than we expected. Perhaps it was all in the eye of the beholder, or stomach rather. Having already had 5 pizzas that afternoon, we were not exactly starving. The wait was more of a study in human and business behavior than anything else. Anyway, at the end of our meal, before we headed over to Pepe's for the fourth pizzeria of the day, I snapped this photo of one of the kitchen staff. This is obviously the man who tends the coal fire. Amazing.Someone else's pie. Photos of ours didn't come out very well because the lighting was outrageously red, and our pizza was, well, red. Pies here are very thin, like VERY thin, and enormous. The coal fired oven imparts a unique char on the crust.Another of someone else's pizzas.A number of tables are reserved for customers who often never seem to show, slowing the line down. Reservations are taken, over an unpublished phone number. Only special people can reserve a table.Owner, writing tickets up. No Point of Sale system here.Please Wait To Be Seated. An understatement if I ever saw one.The dining room at Sally's. Has not been updated in a very long time. Or thoroughly cleaned.The line at 6:45PM on Saturday, 24 April 2010. We got in relatively quickly, but were the last new table seated for over an hour.tomato sauce. says owner Rick Nuzzo, "Never, EVER cook the sauce before you put it on the pie."the kitchenOwner Rick Nuzzo, 56, has been working in apizza restaurants since he was 10. his uncle owned Modern Apizza on State Street, and his father owned Grand Apizza on Grand Street in New Haven. He moved his store from East Haven to Cheshire in 2008.this pizza looks so much like Pete's New Haven Style pizza, looking at it is like looking at yourself in the mirror and saying, wow, isn't he handsome? feels a little bit weird.Grande Mozz from Wisconsin, a little bit of pecorino romano sprinked on top, Napoli tomato sauce from California. sofa king good.Foxon Park soda is another of the defining features of a New Haven pizza meal.Foxon Park soda is another of the defining features of a New Haven pizza meal.Two double-deck gas-fired ovens.The pizza oven. Founded in 1934, Modern originally used coal to heat its oven. It moved to wood for a period, then sometime over 35 years ago, they moved to oil-fired.These two crusts illustrate our experience at Modern: a little bit more dry than expected, and burned more on the top than it should have been, but not enough on the bottom. Reflects the difficulty of keeping the deck of the oven at a high enough temperature to keep up with the heat in the air above the pies.exquisite bubble in the crust. these crusts are spread by hand, not thrown in the air, and air pockets are encouraged.