Andrew Zimmern

"Why is it so crowded? ’Cause it’s AWESOME. I get the plain pie here; it’s perfect."

Annie B. Copps

"At Sally’s the crusts arrive a bit more charred (and that’s good flavor), and the tomato sauce has more of a tang and a kick to it (which I prefer)."

Amy Kundrat

"It's the benchmark for which any tomato pie is measured, thanks in part to a house-made tomato sauce with a proprietary blend of tomatoes."

Marge Perry

"It wasn’t until I bit in to the first slice that I remembered how much I love this pizza. Um—make that, apizza, pronounced apeetz."

Scott Wiener

"The crust is dark and rich, with some more burn than char at this stop. Decent clam pie but excellent mozzarella pie!"

Connecticut Magazine

"Best Pizza in Connecticut: Sally's Apizza - Thin crust, charred edges and asymmetrical wedges are Sally’s signatures and pies continue to be made in the same coal-fired oven."