Slideshow: The 8 Best Pizzas in Connecticut

"Plain" Pie at Sally's Apizza
Sally's serves up the quintessential New Haven "plain" pie, which means crust, sauce, and freshly grated aged (in this case pecorino Romano) cheese. If you want mozzarella you have to ask for it. But why would you?! You won't miss it because their crisp-chewy pie strikes just the right balance of pizza flavor and texture.

Sally's Apizza: 237 Wooster Street, New Haven CT 06511 (at Olive Street; map); 203-624-5271; sallysapizza.com

[Photograph: Adam Kuban]

Colony Grill's Hot Oil Topped Pie
Colony Grill's Hot Oil Topped Pie
Simply put, Colony Grill serves bar-style pizza at its best. Old school to the core, this Stamford pizza-tavern has been in business for over 75 years. The ultra thin pizzas are crispy, just this side of crunchy, making a 12-inch pie perfectly sized for personal pizzas. And the topping you would be remiss to miss? The signature hot oil (chile-pepper-infused oil) pie marked with a stinger pepper. To visit Colony Grill and not get this "topping" would be a wasted trip.

Colony Grill: 172 Myrtle Avenue, Stamford CT 06902 (map); 203-359-2184;

[Photograph: Adam Kuban]

Modern Apizza's Mozzarella and Sausage Pie
Modern Apizza's Mozzarella and Sausage Pie
Firing pies in an oil-fueled brick oven that reaches up to a thousand degrees yields beautifully charred pies at State Street's Modern Apizza. They have a reputation for being heavy handed with the cheese, but ask them to go light on the mozz and the smoky crust, fresh tomato sauce, and locally made Lamberti sausage and you'll have a little slice of pizza heaven. The pies here are thinner than your typical New Haven apizza, but what the skinny pies lack in rise, they make up for in flavor.

Modern Apizza: 874 State Street, New Haven CT (map); 203-776-5306; modernapizza.com

[Photograph: J. Kenji Lopez-Alt]

Roseland Apizza's
Roseland Apizza's "Plain" Pie
Opened in the same Connecticut golden age of pizza as the big boys in New Haven, Roseland Apizza has been serving up fantastic pies in Derby, CT since 1935. With a crust on the slimmer side of the New Haven style, Roseland's pies are more akin to Modern than Sally's or Pepe's, but the thinner pie doesn't come at the expense of structural support. And while their crusts will withstand the wide and weighty toppings on offer, it the simple plain pie that haunts our dreams. The thick, rich tomato sauce along with their oregano dominant herbs, and a light dusting of pecorino Romano is all the topping we need.

Roseland Apizza: 350 Hawthorne Avenue, Derby CT 06418 (map); 203-735-0494

[Photograph: Adam Kuban]

The Italian Job from Mulberry Street Pizza
The Italian Job from Mulberry Street Pizza
The pies at this Manchester, CT pizzeria land somewhere between New York and New Haven style. While their "plain" pies get a Rays' sized heaping of cheese, "The Italian Job", topped with lemon cream sauce, prosciutto, caramelized onions, Romano and basil, achieves a superb spectrum of flavor. The acidity of the lemon is bright, but subtle, and the salty prosciutto cuts the richness of the cream sauce. The onions, in good measure, give the pie just the right level of sweetness and a few leaves of basil round out the savory components.

Mulberry Street Pizza: 981 Main Street, Manchester CT 06040 (map); 860-645-8646; mulberrystreetnow.com

[Photograph: Leeanne Griffin]

Sausage and Cherry Peppers at Bar
Sausage and Cherry Peppers at Bar
You can't talk about New Haven Pizza without Bar coming up. And usually when one talks about Bar pizza they're talking about the mashed potato pie, but not us. The high quality ingredients and even-handed topping distribution on their mozzarella-topped pies is what gets us most excited. The mild, but flavorful crumbled sausage combined with the potent heat of vinegar-tinged cherry peppers has definitely earned a spot in our New Haven rotation.

The BruRoom at Bar: 254 Crown Street, New Haven CT 06511 (map); 203-495-1111; barnightclub.com

[Photograph: Andrew Janjigian]