Oakland Pizza Co. — Restaurant in South Windsor

Today I had the honor of sharing lunch with The Slice Mob—a group of lifelong friends who travel Connecticut in search of the best pizza the state has to offer. Today’s feast took place at Oakland Pizza Co. in South Windsor, a cozy, no-frills spot that gives off classic pizza joint vibes. It’s the kind of place that welcomes everyone—from loyal regulars to crust-obsessed aficionados and everyone in between.

The staff was pleasant and professional, and believe me—dealing with seven hungry guys ordering nine pizzas and apps is enough to test the patience of even the most saintly among us. Respect.

For those who follow me, you know I always start with the basics—a true test of any great pizzeria. No gimmicks, no distractions. Just dough, sauce, and cheese. So I kicked it off with the plain Detroit-style. This pie did not disappoint.

Let’s talk crust: thick, but light, airy, and tender, yet sturdy enough to hold that glorious sauce and cheese. A true feat of gluten genius. It was incredibly soft to chew, with a balanced, clean flavor. The sauce? Pure and simple. Not over-seasoned. Just the right touch of salt to let the tomatoes shine—a perfect sweet-acidic balance. The cheese? A generous layer of shredded mozzarella that melted into a gooey dream, stretching for inches.

But the best part? The frico. (Not an Italian swear word—I promise.) That glorious crispy, caramelized cheese that forms around the edge when mozzarella hits the hot pan. It’s crunchy, cheesy gold. This was easily one of the best Detroit-style pizzas I’ve ever eaten.

Next up: I went spicy (ya baby!) with the Spicy Roni, made on a thin crust that lives somewhere between New Haven and Neapolitan styles. I’m starting to think this hybrid deserves its own name—maybe “East of the River” style—since I keep finding it at pizzerias east of the Connecticut River.

The crust was thin with a beautifully crisp undercarriage, thick enough to support generous toppings, yet thin enough to give that perfect crunch. The cornicione (fancy word for crust) was airy with a tender chew, and again, perfectly seasoned.

This pie was topped with fresh mozzarella over a killer tomato sauce, then loaded with crisped-up, cupped pepperoni, sliced onions, and hot peppers. The contrast was incredible—light and airy crust, crunchy spicy ‘roni, the sweetness of the onions, the kick from the peppers, and that warm, gooey mozzarella pulling it all together.

Two totally different styles. Two perfectly executed experiences. The doughs are fermented differently. The toppings are applied differently. The baking methods? Night and day. But the one thing they share in common? They were both outstanding.

It takes real skill to master one style of pizza. Oakland has mastered two. I tip my toque to the team.

If you haven’t tried Oakland Pizza yet… what are you waiting for? You won’t be disappointed.

And remember: Pizza is life. See you at...

We ordered the lasagna, both meat and cheese. I preferred the cheese, although I normally would go meat.. just not crazy about the arugula pesto. Both were moderate quantity for the price. Tasted freshly made, and it was hot when we got home (8 min. drive) Pass on the Ceasars Salad... romaine lettuce was a little tired, a few shavings of Parmigiano and the dressing was not nearly anchovies tastey or peppery. Will try again, because so far it's the best lasagna nearby. But still looking for that "tastes like Nonna's".

11/22: went back to try the pizza. Above average pie, lightly chared, generous toppings with that yummy slightly oily pepperoni. Next time we'll try a specialty pizza.. arugula & prosciutto? Thanks for the $5 discount code!

12/12/20: They pulled it off this time! Here's the story: we wanted to try the prosciutto and arugula pizza. Not knowing they package the prosciutto and arugula separately, they put a red pie with cheese in the back and I drove away. When I got home the grim realization hit me - not what we ordered. I called, and they refunded the entire order - including the other pizza we ordered. Not one to give up easily, we ordered again - prosciutto with arugula and YES! what a nice pie! White pie with a separate container generously packed with fresh prosciutto and arugula bathed in balsamic. Crust was light and toasty, cheese was well balanced to go with the toppings. I am surprised how hard it is to find a prosciutto and arugula pie - believe me, I checked 10 pizzaria/restaurants in the Manchester area with no success. But this is where to get it. Great job!

12/10/23: Got an email about their Happy Hour, all day Sunday. Pic's showed pizza, spaghetti and a margarita. When we got there, we found no pizza or spaghetti as part of the Happy Hour and somewhat limited choices otherwise. (see pic) So, we ordered our favorite pizza - the Prosciutto, which never disappoints. The meatballs were on the small side and not hot, but the sauce made up for it. Limited beer/wine/cocktail availability. Salad was excellent and fresh. Would we go back for Happy Hour, probably not. But for the pizza...

When venturing forth into the culinary wilderness, my wife and I customarily engage in the civilized ritual of sharing a bottle of wine, whilst I savor a neat Maker's Mark—this bourbon being a sacrosanct companion to any thoughtful repast. Yet, upon our arrival at this particular establishment, we were met not with the open arms of Bacchus and Bourbon, but rather a bewilderingly parsimonious wine selection, available only by the glass—an apparent testament to the managerial decision to purchase in such bulk as to preclude any true oenophilic delight.

Moreover, and to my distinct chagrin, this establishment does not deign to stock Maker’s Mark, a bourbon whose ubiquity and reliability render its absence a clear indicator of an insufficiently stocked bar. More perplexing still was the authoritarian edict that one may not simultaneously enjoy a glass of wine and a neat whiskey—a diktat not mandated by law (which I have diligently verified), but seemingly born of a managerial zealotry that smacks of a petty tyranny over the spirits and preferences of its patrons.

Though the staff conducted themselves with commendable professionalism, no amount of courteous service can compensate for such draconian restrictions on personal liberty and taste. It is with a spirit of regret and a resolve not to return, that I lament what might have been—had the spirits been freer and the...