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I Flew from Bari italy directly to New Haven CT to Visit the most historical Pizzeria in Usa
It started over a century ago when Frank Pepe made his way from the Amalfi Coast in Italy to New Haven, Connecticut with little more than his strong work ethic and the support of his wife, Filomena. Like many Italians, Frank had a natural love and appreciation for craft and quality, leading him to work for a macaroni manufacturer and bread baker in New Haven’s growing Little Italy neighborhood.
Driven by their entrepreneurial spirits, Frank and Filomena decided there was no better way to serve their community than with the humble product of their homeland, pizza (pronounced “ah-beets!”, in proper Neapolitan dialect). They started with two simple pies made from the best tomatoes, cheese, olive oil, and anchovies they could get their hands on, baking them in their behemoth bread oven, and sold for 5¢ each from their horse drawn carriage.
In 1925, as the popularity of their product grew, the Pepe’s decided it was time for people to start coming to them, leading to the opening of their own bakery at 163 Wooster St.- still known today as “The Spot”. Thanks to Frank’s dedication to the craft, Filomena’s financial know-how, and the couple’s generous spirit, the pizza was a hit in the neighborhood and The Spot became a gathering place for those craving an authentic taste of home. As Frank Pepe Pizzeria Napoletana flourished, so did the neighborhood, and the Pepe family became a mainstay of the New Haven Italian-American community.
Today, Frank Pepe Pizzeria Napoletana has grown and evolved quite a bit, but his grandchildren (the current owners) have stayed true to the family recipe – including replicating the 14’ x 14’ coal fired oven at every new restaurant. Pepe’s continues to expand, sharing 98 years of family tradition and New Haven’s coal fired pizza with the world.
Produced by PATRICIA PEREZ ig: JPFILMS_LOSANGELES
Videographer: ig: REDO_PRODUCTION
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35 Comments
Clams or Original Frenk Pepe Pizza?
Uncle Joon?
I just saw a Pepe’s in Del Ray beach just opened !! ROAD TRIP
Is that Carrado Soprano?
I like triangular cut round pie
This guy was annoying the owner with his 'I find out the secret '
Oh my god , hi from Australia. If they don’t look like the best pizza ever l am a monkeys uncle. I know pizza and even without tasting this pizza l know it is something special. My pizza is tomato sauce, cheese , salami, capsicum/peppers, onion, mushrooms, chilli, sliced fresh tomatoes on top. Thank you please send. Actually this pizza would be worth travelling to America just to try the pizza for a couple of weeks and straight back home with a tear in my eyes.
La pizza di Pepe l'ho provata pure io, mi ricorda la pizza a fette che compri al supermercato. Da Italiano vero non direi proprio che e' una pizza buona. Gli americani non sanno neanche come sia fatta una buona pizza, ma quelli di noi che ci capiscono anche un pochettino lo sanno bene.
Dude looks like uncle JR lol
I can't wait to try both pies! Years ago there was a small pizzeria in my Hudson Valley New York hometown that offered a clam pizza, but it had red pizza sauce lightly on it too, and chopped roasted garlic. I would order Pepe's clam pizza and ask for garlic on it, to take it to the next flavor level. Ah! I checked Pepe's menu and garlic is part of their signature clam pizza! I knew that they know it! 🙂
Been following you since the pandemic vito , are you able to teach classes in Italy? I would like to come visit Italy so would love to know if that's a possibility. Thank you
Vito is a piece of doo doo
Awesome looking pizzas, does anyone know somewhere that sells the wooden trays they use for proofing? I found 2 places that sell similar looking ones, but they were both over $100. I make about 8 pizzas a week and would love to start making these a few times a month. I think the wood trays for the higher hydration probably make a big difference here.
Guy keeps looking at the camera. So annoying.
Frank looks like uncle Junior from sopranos lol
New Haven apizza is my favourite pizza on earth!
Can't wait to see my sis. She lives up there by you. They always dance around taking me.. Hummm I wonder why.
whats this pizza you compared it to? badi?
Loving the passion
Morta di Fame!!!!!!!
Pizzaolos the reason is this oven guys, cant you see??? The pizza is biscoitada and the didn't let no conicione…
There is only one problem with Frank Pepe's "Pizza Napoletana". And that is, it is the furthest thing from Neapolitan pizza imaginable. Some people may love it, but I think the advertising/signage is false. I've had it and it is more like a cracker. No cornicione. I was extremely disappointed.
Junior Soprano's in the pizza business now, awesome.
Lovely work brother
You didn’t toast him. Not good.
What a buffoon.
Too much hype!
Let’s send in Dave!
im not sure im buying into the burnt pizza being a "THING" 😂 BUT THAT DOUGH IS INCREDIBLE!!! just beautiful the softness and flexibility it looks wonderful
I swear I mis read it as a 100 year old pizza. I thought they found a pizza fossil 😂😂😂😂
Hmmm looks a bit commercial pizza for me. Dough looks poor quality
Live in Central Pa. BUT have visited New Haven a number of times(was there last in December 2022)…and not only greatly enjoy their pizza…they never fuss though I dine alone…I always feel very welcome and the Pizza is tops….Frank Pepe's is highly recommended
Isn't Claudia Romeo from Bari too?
I think it looks mediocre. Burned tasteless garbage. If you want real pizza stick with Dearborn Italian Bakery in metro Detroit.
I hate how they cut the pizza..wish they do regular size