Connecticut is no stranger to pizza pilgrimages. For decades, New Haven’s coal-fired giants — Pepe’s and Sally’s — have drawn long lines and heated debates. But in 2025, pizza commentator Dave Portnoy of Barstool Sports stirred the sauce again by releasing his top Connecticut pizza picks. Some were familiar legends, others surprising newcomers. Together, they tell a story about how pizza is evolving in the Nutmeg State and what shop owners everywhere can learn.
This article was inspired by content originally published on Norwich Bulletin, available at this link.
A Tale of Two Traditions: New Haven Icons vs. Regional Risers
When Portnoy names Sally’s and Pepe’s among his favorites, no one blinks. These Wooster Street legends are more than restaurants — they’re cultural institutions. Sally’s chewy crust with its signature char and Pepe’s world-famous white clam pie are benchmarks for pizza everywhere. Their coal ovens tell a story of endurance, of flavor born from fire and history.
But Portnoy didn’t just crown the old guard. He also spotlighted newer names: Riko’s Pizza in Stamford, Christo’s Restaurant & Bar in Wallingford, and Al’s Pizzeria in Branford. Each operates with modern equipment, yet manages to deliver slices that stand toe-to-toe with the coal-fired titans. The message? Innovation, consistency, and a clear brand identity can cut through tradition.
Connecticut Pizza Cheat Sheet: Portnoy’s Picks at a Glance
Here’s how the five stand side by side:
| Pizzeria | Location | Oven Type | Crust Style | Signature Pie | Portnoy Score* | Key Lesson for Shop Owners |
|---|---|---|---|---|---|---|
| Riko’s Pizza | Stamford | Gas oven, thin bar-style bake | Ultra-thin, crispy, no flop | Classic cheese (rigid slice) | 8.1 | Structure matters: engineer crusts to hold their shape without compromise. |
| Christo’s Restaurant & Bar | Wallingford | Gas-brick oven | Thin, charred, New Haven-inspired | Sausage & cheese | 8.3 | You don’t need coal to win big—optimize your equipment to mimic the flavor. |
| Al’s Pizzeria | Branford | Traditional deck oven | Thin, balanced, consistent | Pepperoni | 8.2 | Reliability builds loyalty: train staff + standardize dough for repeatable excellence. |
| Sally’s Apizza | New Haven (Wooster St.) | Coal-fired oven | Thin, chewy, legendary char | Tomato pie | 9.2 | Legacy + authenticity: lean into history and storytelling to elevate your brand. |
| Pepe’s Pizzeria Napoletana | New Haven (Wooster St.) | Coal-fired oven | Thin, blistered, chewy | White clam pie | 9.4 | Signature pies drive fame: one iconic creation can define your global identity. |
*Scores based on Dave Portnoy’s One Bite reviews, September 2025 (Norwich Bulletin).
Lessons for Pizza Enthusiasts
For the everyday pizza lover, Portnoy’s list is an invitation to tour the state with an empty stomach and open mind. Try the crisp crackle of Riko’s bar-style slice, then compare it to the blistered chew of Pepe’s clam pie. Notice how oven type, dough hydration, and topping balance create wildly different sensory experiences. The takeaway: Connecticut’s pizza diversity is as thrilling as its heritage.
Lessons for Suppliers
Suppliers can read this list as a blueprint for where the market is headed. Thin-crust formats are gaining traction outside of New Haven’s shadow, and restaurants like Riko’s and Christo’s prove you don’t need coal to make a name. Gas and deck ovens, paired with high-quality flours and cheeses, can create craveable consistency. Vendors who help operators maximize flavor from modern ovens stand to win big.
Lessons for Shop Owners
Portnoy’s reviews double as free consulting sessions for anyone running a pizzeria. His obsession with “structure” — the balance between flop and crunch — reminds us that dough handling and bake profiles are as critical as toppings.
- Riko’s shows how to perfect a niche: ultra-thin, shatter-crisp slices that dominate the bar-pizza category.
- Christo’s demonstrates that you can channel New Haven flavor without coal, if you know how to push your oven.
- Al’s underscores the power of consistency; customers return for reliability as much as flavor.
- Sally’s and Pepe’s prove that storytelling, heritage, and one-of-a-kind signature pies can elevate a brand beyond its four walls.
For shop owners nationwide, the lesson is clear: identify your strength — be it texture, tradition, or innovation — and make it unforgettable.
Final Slice
Portnoy’s Connecticut pizza picks are more than ratings. They’re a living map of how tradition and reinvention collide in one of America’s most pizza-obsessed states. Whether you’re a pilgrim chasing coal-fired glory, a supplier eyeing market trends, or a shop owner sharpening your edge, the message is universal: great pizza doesn’t come from following the pack. It comes from mastering your craft and telling your story one slice at a time.
