Frank Pepe Pizzeria Napoletana turns 100 this year. The Washington Post pays homage:
The traditional coal-fired ovens are a hallmark of the pizza originated by Frank, now known as New Haven-style pizza — pronounced “ah-beetz,” as you might hear it said along Italy’s southern coast — with Pepe’s recipe remaining unchanged for a century. “It’s a very ancient style of pizza,” says Colin Caplan, who has been writing about pizza and leading popular food tours in New Haven for 15 years, “but what’s rare is to find a restaurant so dedicated to a single recipe.”I had Pepe’s white clam pizza in 2014, and again in 2019. Bliss. And slices from a tomato pie too. Also bliss.
A related post
“Liberal elitist pizza” (Zippy delivers pizza from Pepe’s)
comments: 4
Todd English's "Figs" cookbook has a recipe inspired by Pepe's white clam pizza. I've made it many times, and it is fantastic.
Figs — as in the tree behind the house, correct? My Italian-American maternal grandparents had one.
I will have to tell my son the pizzamaker about this book. Thanks, Joe.
My Italian grandparents gave me a fig tree for my yard. I'm not a good gardener, and killed it within a couple of years. I've always felt badly about that.
Well, you tried — that’s the thing.
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