Pepe's Pizza
(Frank Pepe Pizzeria Napoletana, Wooster Street, New Haven, Connecticut)

The Original
Frank  Pepe ! 

Founder of Pepe's, Frank Pepe!

Pepe's was established in 1925. 
Frank Pepe looked upon his creation as "the poor man's answer to hunger."
He formed a legacy that flourishes to this very day!

"Without a doubt, Pepe's makes the best pizza!"
Albert Grande, The Pizza Promoter, webmaster@pizzatherapy.com

Walk into Pepe's and your senses are  bombarded! 
Smell the pizza cooking in the coal fired oven!
Feel the anticipation of customers ordering pizza!
Look at the eager faces of patrons waiting for their order.
Hear the chatter of satisfied pizza aficionados!
Hey, even the juke box has songs you will hear nowhere else!

 We started off with a Clam Pizza as an appetizer. The pizza crust was fantastic and the clams danced their way into our mouths.

"Are the clams fresh?", I asked. My friends were embarrassed! 
How could I question the integrity of Pepe's?
 I was, however, invited to go around back to the parking lot and told to peek into the kitchen door! There was Leo, shucking a colander full of fresh clams (quahogs).
 These clams were as fresh as they get!

Espo and I had a Half Bacon, Half Pepperoni Pizza while Jon F. and Sandy shared a Half Onion, and Half Pepper Pizza. Each pizza was truly unique and wonderful.
I think the coal fired oven is what makes the pizza here so special!
The pizza is so big that you will not be able to eat it in one sitting.
You'll need to take some home for later!

Making pizza at Pepe's! Gary Bimonte: one of the Legends of Pizza! (Photo courtesy of Gary Bimonte)

A Younger Frank Pepe at Pepe's

"The crust is thin, thin and so crispy.
And the tomato sauce is done with a minimum of spice.
 The cheese is fresh as are all the toppings." 
Mark Esposito, Pizza Expert

Best Pizza 

Eastern U.S.

Central U. S. 

Western U.S.

International