More from the article...

... It was on May 22 that Rep. Rosa DeLauro (D-Conn.) bused pizza makers from her state to the U.S. Capitol to declare New Haven the "Pizza Capital of the U.S."

"While there are other states that have their own pizza traditions, Connecticut has the most pizzerias of any state per capita and the most family-owned pizzerias in the country," DeLauro said while making the declaration on the house floor. ...

OK, I, unwillingly, seem to have a stake here.

I grew up on Staten Island, as I have mentioned here before. But I also now live in Connecticut, as I have also mentioned here before.

I've eaten pizza from Staten Island pizzerias. And i have also been to and have eaten the pizzas of the storied pizzerias of New Haven.

Frank's, Sally's, Modern, etc. Yeah, I've visited them all looking for the great pizza that I knew from Staten Island.

One thing I found in the New Haven pizzas was the grossness of oil dripping off the slice. It may be high quality olive olive, but there was way too much of it. That seemed to be for me a constant attribute of new Haven pizza, i.e., a slice dripping with oil.

That's not what I remember about the Staten Island pizza. That pizza just tasted great.

@#3 ... Lee's Tavern, check. Joe & Pat's, check. ... '

Yah, when it comes to pizza, there are many local favorites. And those local favorites are quite good.

What I cannot understand is why the greasy, oily local New haven pizza seems to be so highly rated? Is it self-promotion thing?

I mean, to me, those New Haven pizzas are not that good. Too slimy.