"If my Connecticut in-laws are any indication of how popular pizza is in Connecticut, then it should absolutely be the state food. At the very least, they eat it once a week—and a lot of it! They are big fans of Modern Pizza, and my brother-in-law asked my father-in-law for permission to marry my sister-in-law (that's a lot of in-laws!) in the bathroom of Sally's Pizza. (Pepe's clam and bacon is my personal fave.)" —Becky Hays, America’s Test Kitchen cast member and Cook’s Illustrated managing editor
"I lived in Fairfield County for four years back when I was in college. I think it should be the state food because out of all the things I ate when I lived there, the pizza was the best, and the locals were passionate about it. It was so good my friends and I would often make the 30-minute drive to New Haven just to get a slice from Frank Pepe’s, Sally’s, or Modern." —Danielle Lapierre, Digital Content Producer
"Pizza might just be the best dish on the planet and it’s consistently the best in New Haven. I lived in Connecticut off and on throughout the '80s and '90s and many of my formative food experiences involved pizza. When my wife was pregnant with our oldest, a trip to the doctor was always followed by a clam pie at Pepe’s." —Jack Bishop, America’s Test Kitchen cast member and Chief Creative Officer
"I was born and raised in Fairfield County, Conn., and we took a lot of trips to New Haven for Pepe's and Sally’s. I do think New Haven-style pizza is the best, bar none. It's a very specific experience to get a weirdly long, rectangular slice of pizza. And I don’t really think there’s a distinctive state cuisine outside of New Haven pizza, so I support it!" —Matt Wittman, Marketing Operations Manager
"I grew up a half-hour outside of New Haven. Over the years my family would often gather at Modern or Pepe’s for celebrations or just a casual dinner out. (We’re all very divided on which one we prefer.) And sometimes we’ll even throw the mashed potato pizza at Bar into the mix. I can think of so many times we’ve all gathered around those thin-crust pies with dripping, hot cheese, often burning the roofs of our mouths in our haste to dig in, so I am 100% behind making it the official state food." —Megan Ginsberg, Deputy Editor