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Jan 5, 2010 09:58 PM

Jonathan's Worldly Eats: Confessions of a Foodie - Frank Pepe Pizzeria Napoletana

I am the fourth (possibly fifth) generation in my family to patronize this historic brick-oven pizza paradise. Even in Italy I endeavored to find a pizza on par with Pepe's and was shocked to discover that Frank has no equal. Pepe's remains unchanged from when they first opened in 1925. Paper thin charred crust cradling crushed Roma tomatoes, creamy mozzarella, and maybe some fresh Italian sausage if you are feeling exotic. Do not even dream of going to Pepe's and not ordering a White Clam Pie. Pepe's signature pizza is a genius composition of freshly shucked clams and oregano - simply life-changing. Long lines form in all types of weather, all year long, so arrive early to save yourself the agony of watching others graze over their monstrous apizza pies. Pepe's is open Monday through Saturday 11:30 am to 10:00 pm and on Sunday from Noon to 10:00 pm.

Frank Pepe Pizzeria Napoletana
157 Wooster Street
New Haven, Connecticut
*Other locations exist, but I am to skeptical to try them


Visit Frank Pepe Pizzeria Napoletana's website at www.pepespizzeria.com

*A version of this review appeared on worldlyeats.blogspot.com

Frank Pepe Pizzeria Napoletana
157 Wooster St, New Haven, CT 06511

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  1. For the life of me,I cant understand why you think eating a pizza so thin that you can almost see thru it and with virtualy no crust is the greatest pizza in the world, How about a pizza with a little body to it and a crust thick enough you can hold on to it to eat it is beyond me.

    2 Replies
    1. re: Earle

      It's called electric oven, sysco sourced, cheaply made, greek pizza, alla dominoes or pizza hut

      1. re: Earle

        Pepe's is really not that thin. There are a lot of places that serve pizza much thinner than Pepe's.

      2. Uhh, you went looking for New Haven style pizza in Italy? I'm simply shocked you didn't find it.

        1. I still have dreams of the clam pizza I had there this summer.

          1. It isd pretty good but if you get to italy go to Antica Pizzaria Da Michelle at Via Casare Sersale Naples Family owned since the 1800's origional tables 2 types of pizza only not the usual USA stuff. the oven was at 600c = 1,112 degrees pizzas cooked in 35-40 seconds. I have been all over the USA and have not had a pizza I like in this country.

            1 Reply
            1. re: Frank Terranova

              When I came back from a study in Italy, I also could not find Italian style pizza here. It is a different animal all togther.

            2. My Sister-in-Law swears by this place. She took us there ... once. We stood outside in freezing (like February) weather for a flippin' hour for mediocre (at best) pizza. No pie is worth that ... seriously. I make better pizza at home ... though, as my kids tell me, I make a really mean pizza. :) ;)