Please click on the website to go through the images and where the pizzas are from.

http://www.zagat.com/b/50-state-50-pizzas

I can attest to the Connecticut pizza from Pepe. Mr. Finess took me there a few years ago, it really is one of the best pizzas I have ever tasted. Better yet is the the story of the pizzaria. The place is been open about a hundred years, literally, with the same coal burning or wood burning brick piazza oven. They only shut down for two weeks out of the year and that is so they can clean the pizza oven. The first week is so that the oven can cool down enough to get into it, and the second week is so they can get it up to baking temperature.

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