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rinemb - Posted - 06/10/2026: 14:20:51
I think here in Wichita, home of Pizza Hut, we now how nearly every style pizza available. If a state or city has a pizza style we have it too nowadays, mostly mom and pop shops. I thought we did until now! A Connecticut local is opening a, you guessed it…a Connecticut style pizza joint called Tommy’s Apizza. He says it’s pronounced “ah-beetz”. It is located close to our house. From the description, I may be a regular there. What say you? Brad
Edited by - rinemb on 07/01/2026 11:11:27
Owen - Posted - 06/10/2026: 14:56:44
I think becoming a regular is a fine idea.... even better if your wife is in agreement. 
slammer - Posted - 06/10/2026: 18:01:02
Ok, ready??? Being the pizza aficionado that I claim to be, I aspire to travel to Connecticut to what some pizza aficionados claim is the best pizza in the WORLD. And yes, it’s called Apizza and pronounced ah-beetz . I’m a little surprised that Figmo hasn’t chimed in on this subject a long time ago.
Familiar with Dave Portnoy??? Love him or hate him, he’s eaten more pizza than anyone and prefers Apizza.
Sally’s, Pepe’s , Modern, Zuppardi’s, Bar………etc. they are all considered
New Haven Style. Most have old coal fired brick ovens and some are 100 years old, Giving a flavor, smell, and texture unable to achieve in any other type of oven.
Knowing what I know about pizza , and judging by looks, I would skip the hype and go right to Zuppardi’s. It just has the look. I can smell and taste it just by looking at the pictures and they are alsoTHE MOST CONSISTENT, IMO.
I can look at a picture of pizza and tell you it is or isn’t from there.
It’s all about the oven flavor and char , which there is a fine line between char and burnt. There is a difference
It’s on my bucket list to travel there and do a Apizza and seafood exploration ,and I’ll probably have to pick up Al & Liz along the way or at least drop off some leftovers!!!
Slammer!!!
slammer - Posted - 06/10/2026: 18:08:39
Very few outside of Connecticut have achieved the true Apizza flavor. Probably because the ovens (coal fired) take many years to be seasoned to achieve the flavor. Kind of like a new cast iron pan vs. a 60 yr old pan.
New griddle, vs. old seasoned griddle. Just can’t be replicated.
Growing up, we had Dicks Pizza in our town. He was so buy and it was so damn good he opened a new restaurant and expanded to the most expensive real estate in our town. The pizza just wasn’t the same and missing “that” flavor. New ovens didn’t cut it and he was bought out by a Walgreens a few years later as they wanted that corner location. I can still taste it !!!
Slammer!!!
STUD figmo Al - Posted - 06/10/2026: 18:49:15
Never had that or heard of that pizza..
Texican65 - Posted - 06/10/2026: 20:13:40
I hadn’t either…and I was stationed in Groton, CT years ago as an 18 year old. I would have heard about this back then….pizza is a kid’s favorite food. :)
slammer - Posted - 06/10/2026: 20:15:37
Whaaaaaaaaaaaaaat???
Slammer!!!
1935tb-11 - Posted - 06/11/2026: 06:06:10
well with my first wife i was a sicilian pizza groupie.... i love that style of pizza... we had a guy here that run a small chain that he himself would make my pizza when i walked in... best sicilian pizza ever.
that thing weighed a ton.... but now my new wife doesn't like them she's a thin crust pizza girl.... so its been a long long time since i had a big thick heavy piece of heaven.............................
rinemb - Posted - 06/11/2026: 06:25:01
Ok. Slammer, here is a pic of the “New Haven/Connecticut” style pizza from the new joint opening near me. The oven seems too modern? How is pizza going to taste? Brad
1935tb-11 - Posted - 06/11/2026: 08:31:39
luigi's sicillian special oh i am jonesin now
STUD figmo Al - Posted - 06/11/2026: 08:36:18
The styal i do know...
But ain't A Tommy's apizza in ct that I know of..
In..R.I. ..there is..
As for the styal.. it is as good as other kinds of pizza..just a bit differnt.
Edited by - STUD figmo Al on 06/11/2026 08:36:54
banjo bill-e - Posted - 06/11/2026: 09:06:38
That line between char and burnt is crossed too often, sad to say. The crust is everything imo, and it must be competely done throughout without the crust becomming unedible. If they can get the crust right then I don't want a lot of toppings and usually prefer a Margherita style with just olive oil, fresh basil, fresh mozz, and ripe sliced tomatoes.
slammer - Posted - 06/11/2026: 09:55:59
rinemb
Looks like New York style to me, not New Haven.
Too thick and not enough char.
Slammer!!!
J e f f - Posted - 06/11/2026: 11:22:14
quote:
Originally posted by slammer
rinemb
Looks like New York style to me, not New Haven.
Too thick and not enough char.
Slammer!!!
7.8 if there's no flop.
rinemb - Posted - 07/01/2026: 11:10:48
The update. They hard opened a week ago, and with all the prehype, they got slammed! In fact since their dough sours for 3 days they ran out of dough and had to close for a few days. I went for lunch carryout, again busy. I bought a quarter pizza, a slice each for us. Here are the picks I took. Brad
reubenstump - Posted - 07/01/2026: 12:24:16
Pics schmicks. How does it taste? What kind did you get?
Owen - Posted - 07/01/2026: 13:32:44
Keeping in mind that there's apparently more minutiae to pizza than there is to banjo, I'm putting my doh-rey-me on "It tastes like a pizza!" 
RonR - Posted - 07/01/2026: 15:28:50
I buy the dough at Trader Joes and keep it frozen. I make my own and vary the toppings.
rinemb - Posted - 07/01/2026: 17:45:02
I guess we have just been “midwesternized” as to pizza, in these parts. A choice of thinnish to thickish crust, lots of sauce, plenty of cheese, and an abundance of toppings. Where even a slice is gluttonous. A meal! Not some boutique pizza with fancy names. That said, I seek good crust, good cheese, good sauce, and good annd abundant toppings. And that is indeed hard to find.
slammer - Posted - 07/02/2026: 05:30:06
rinemb
Sorry Brad, but to my eye those pizzas look dry and stingy on toppings, even for “apizza “ style. The leaparding of the bottom of the crust looks about right but nothing else. Don’t be cheap and bring that sauce close to the edge is what I would tell em. Looks dry and flavorless.
If I were to travel to Connecticut and could only try one Apizza Place it would be Zuppardi’s. Look them up and I think you would concur they have the Midwest top with the Apizza bottom and every picture I see of their Apizza looks the same……..very consistent!!!
Dammit, now I’m hungry!!!
Slammer!!!
rinemb - Posted - 07/02/2026: 06:44:46
quote:
Originally posted by slammer
rinemb
Sorry Brad, but to my eye those pizzas look dry and stingy on toppings, even for “apizza “ style. The leaparding of the bottom of the crust looks about right but nothing else. Don’t be cheap and bring that sauce close to the edge is what I would tell em. Looks dry and flavorless.
If I were to travel to Connecticut and could only try one Apizza Place it would be Zuppardi’s. Look them up and I think you would concur they have the Midwest top with the Apizza bottom and every picture I see of their Apizza looks the same……..very consistent!!!
Dammit, now I’m hungry!!!
Slammer!!!
We were disappointed with the stingy toppings. Other pics people have posted were not so stingy. The 3-day fermented crust had good flavor, but maybe a tad too thin? the canned sauce they use was about right for us-at least not too sweet, maybe a bit garlicky for Marilyn. For the cost, I will wait until the usual first month chaos is over, and try again. They have been getting so slammed-I wonder if they were sparsely topping the pizza or that is their intention long term.
I also wonder about the cheese. They say the New Haven style pizza has less cheese on their pies, but I thought it too stingy? I will update in a few weeks, if it becomes a regular for us. They are nearby. Brad
STUD figmo Al - Posted - 07/02/2026: 16:05:44
The latest n greatest place round here..
Trigo....apizza..
STUD figmo Al - Posted - 07/02/2026: 16:08:05
Double Oops.... ;0/
reubenstump - Posted - 07/02/2026: 16:54:13
quote:
Originally posted by STUD figmo Al
Oops....
Since when do you have to hunt pizza? And when is the season? Different for Detroit, Chicago, Sicilian, Margherita, New York???
STUD figmo Al - Posted - 07/02/2026: 17:02:36
Roasted Garlic fer Liz...
Had to put that one down fer Liz... ,0)
Mr. Stump... :0)
STUD figmo Al - Posted - 07/02/2026: 17:05:48
2 pizzas 2 beers (n.a.)...shared small ceazer salad n one margaritas..
$110.00
JMalmsteen - Posted - 07/02/2026: 17:25:12
New York would like to have a word with them.
slammer - Posted - 07/03/2026: 03:25:26
quote:
Originally posted by STUD figmo Al
2 pizzas 2 beers (n.a.)...shared small ceazer salad n one margaritas..
$110.00
Yikes!!! Things are getting out of hand. I'm at that " Just Say No" period in my life other than very special occasions.
Slammer!!!
reubenstump - Posted - 07/03/2026: 03:34:39
quote:
Originally posted by JMalmsteen
New York would like to have a word with them.
Riddle me this. Why does a 16-18 inch NY pizza only have 8 slices? I can fold it up and put an entire salad and a banjolin in there.
Just regional differences, I suppose.
1935tb-11 - Posted - 07/03/2026: 06:24:59
quote:
Originally posted by STUD figmo Al
2 pizzas 2 beers (n.a.)...shared small ceazer salad n one margaritas..
$110.00
great balls of fire !!!! where was this at ? the waldorf ?
Owen - Posted - 07/03/2026: 09:42:41
Re. "Why does a 16-18 inch NY pizza only have 8 slices? "
I dunno .... 'cause I'm not hungry enough to eat more than eight??? 
