E&D Pizza Company

E&D Pizza Company is a takeout-forward neighborhood spot where the pizza crust gets most of the attention: reviewers note a crisp undercarriage with a chewy, slightly snappy edge and pleasant micro-blistering.

The kitchen leans into both classic pies and seasonal specialties, from pepperoni staples to a standout purple potato pizza that drew regional praise.

Service is repeatedly described as friendly and efficient, and though seating is limited, customers appreciate consistent cook times and order accuracy.

Sandwiches, fried mozzarella and grinders add variety, while awards and repeat orders have helped the place become a local favorite.

Pies drive the menu here: classic cheese and pepperoni slices get compliments for balanced sauce and a tasty cheese melt, while specialty pies — purple potato, BBQ chicken, Thai chili chicken and Quattro Formaggi — show a willingness to experiment.

Grinders and sandwiches (Italiano, chicken parm, combo) are frequently recommended, along with fried appetizers like fried mozzarella and wings.

Reviewers also single out calzones, eggplant rollatini and a well-made rigatoni Bolognese as reliable non-pizza choices.

Pizza made its American debut thanks to Italian immigrants in the late 19th and early 20th centuries. Lombardi's in New York City, established in 1905, holds the title of the first licensed pizzeria in the United States. Initially serving the Italian-American communities, these early pizzerias laid the foundation for the pizza's integration into the broader American culinary scene.

E&D Pizza Company has built a strong following in Avon by keeping the focus where it matters most: on the pie.

Customers repeatedly point to a crust that balances chew with a crisp snap and careful browning on the underside.

One reviewer called it “One of the best pizzas I’ve had in Hartford county,” (Food of CT), while another praised how “The dough is chewy yet has some snap and crisp” (George DeVita).

The shop mixes classic New Haven–ish instincts with playful specials — the purple potato pizza has become a local curiosity and frequent return-driver.

Beyond pizza, grinders and fried sides factor into its appeal.

Several patrons mention the Italiano grinder and chicken parm as standouts, and appetizers like fried mozzarella and wings show up in many orders.

Service is described as warm and efficient by multiple reviewers, and guests often note consistent cook times and friendly counter staff.

The combination of dependable execution, inventive pies and accolades — from local awards to nods in reviews — helps explain why locals keep coming back.

New Haven, Connecticut, is renowned for its distinctive 'apizza,' a variation on traditional Neapolitan pizza. Characterized by a thin, coal-fired crust with charred edges, apizza is made famous by establishments like Frank Pepe Pizzeria Napoletana and Sally's Apizza. The local specialty, the white clam pie, combines olive oil, garlic, oregano, cheese, and fresh clams, exemplifying Connecticut’s unique contribution to American pizza culture.