As I watched the latest episode of “Diners, Drive-Ins and Dives,” I couldn’t help but be drawn into the culinary world of Grite Street Pizza, a Connecticut gem that Guy Fieri and Christian Petroni stumbled upon.
In this memorable visit, the dynamic duo indulged in some of the best pizzas that Connecticut has to offer, along with a few other delightful surprises.
Located in the heart of Connecticut, Grite Street Pizza stands out for its commitment to authenticity and quality. What immediately caught Guy’s attention was their passion for daily hand-pulled cheese and homemade bread. It’s these meticulous steps that set the foundation for their mouth-watering pies.
Guy Fieri, with his signature blend of enthusiasm and expertise, walked us through the making of their iconic pizza with the assistance of Matt, also affectionately known as Randy Watson.
The pizza dough is a labor of love, beginning with a sourdough starter and undergoing a fermentation process that spans over 24 hours — a testament to the dedication behind the perfect crust.
The toppings on these pizzas are nothing short of a culinary symphony. The Margarita pepperoni with hot honey is a stellar combination of flavors, with the spice, hotness, and sweetness coming together in a crescendo of deliciousness.
And if that wasn’t enough, the fresh mozzarella is made right before your eyes, stretching into ‘nice little ribbons’ that promise a gooey delight in every bite.
The sauce is another masterpiece. With organic California tomatoes, roasted garlic, kosher salt, Sicilian oregano, and that rich olive oil, it’s refrigerated for 24 hours to achieve its flavor-packed profile, which, according to Guy, makes the tomato ‘alive and well.’
Watching the pizza come together is like a dance – the 24-hour cold fermented dough left out for an additional 6 hours, the delicate addition of cheese, basil, pepperoni, and garlic oil, and the precision baking at 650 degrees for 8 to 10 minutes.
The result? A pizza that stands up on its own, with a crust that sings of sourdough and yeast.
The cheese steak sandwich, another highlight, made with freshly baked bread and a marinade that features Italian long hots and New York strip, is a Philly classic reimagined. It’s layered with a cheese sauce blend of heavy cream, provolone Picante, mozzarella, and American cheese — creating a flavor meld that makes you want to be a ‘better person,’ as Guy humorously put it.
Grite Street Pizza is not just about food; it’s about an experience engulfed with love, energy, and the feeling of being in a place that everyone would want in their backyard. With Guy’s stamp of approval that it’s ‘A+ Pizza A+’, you know this place is the real deal.
So next time you’re in Connecticut, Grite Street Pizza is the go-to spot for not just phenomenal pizzas, but also for a cheesesteak that could rival the best of Philadelphia.