I have been trying to upload this restaurant into The Roadfood files for all to read. Each attempt has resulted in dissapointment as I must have made some mistake in sending what I posted. Dang!!!
I feel that Zuppardi's is worthy of incluson as a place to try and get a great pizza in the immediate New Haven region. They have the same pedigree as the 'Big Three' as far as longevity is concerned. They too, have been in business since the mid-30's. What makes them unique, is that they are nestled among a neighborhood of suburban houses. It is like having a pizza parlor on your block. I was down that way one day to take care of things, and then went there as soon as they opened the door.
This is the place from the outside. The sign looks a little raggedy, but this was due to a recent storm. There are houses all around and I could not step back any further, as I would have had to stand on someone's front yard.
This all there is to the inside. Not much, and unassuming.
The menu is posted on the wall. It has all the usual suspects, including clam. They use the same black felt push-pin board as the other three places. The 30's was a great decade for the push-pin business.
And here is the pizza itself. This is their sausage pie. I seem to be having problems taking a great photo of a pizza. The pizza grease always reflects back.
The proof is in the crust. Here is the underside. What is interesting is that they get these results using a standard pizza oven set at 550 degrees.
The unique thing about Zuppardi's is they make pizza that is sent out to regional bars. Here are pre-baked tomato pies fresh from the oven. They will be finished off at the bars. These same pies get shrink-wrapped and can be bought for you to take home and cook yourself.
This freezer holds a variety of frozen pies and meals.
Fresh baked pastry are at the front door.
I bought a few pies to cook for myself. This is what a sausage pie looks like in the shrink wrap. This pie costs only $5.00, a incredible bargain.
This is what it looks like after cooking in my countertop toaster/convection oven. I posted these two photos in the topic of 'Great Frozen Pizza?', as it does answer the question if there is such a thing. It can be done.
Zuppardi's also seems to answer another question. They manage to get the thin, crisp crusted results as the other guys without using a high-temp coal burning oven. It makes me wonder why other places in this nation are unable to duplicate pizza from this region.
I want to aknowledge that this piece was written due to comments from Michael Hoffman. He was right on the money. Michael, if you are reading this (and I know you are), I'll take more suggestions.