2200°
You’d expect Connecticut’s hottest pizza to come from Connecticut’s hottest pizza ovens.
Frank Pepe knew in 1925 that only coal burns this hot and dry, and doesn’t give off steam like a wood fire does. He knew that only a coal fire could give his “tomato pies” their famous crisp, yet chewy crust. He knew that overloading the oven when it got busy (and it did get busy) would reduce the temperature to a point that would yield an inferior pie.
We knew when we opened the second Pepe’s Pizzeria in 80 years that we had to recreate his original oven, brick by brick, with a fire door cast from a mold of the original. And even in today’s fast-paced world, we knew that our customers might at times be willing to wait a few minutes longer for a perfect Frank Pepe pizza. And so, that’s how we did it.
Frank, you taught us well.
Wow, as a die hard New Yorker and self proclaimed pizza expert who has eaten in just about every pizzeria in Manhattan and it’s 4 boroughs, I have to tip my hat to the folks at Frank Pepes. Your pizza is wonderful! the crust is crispy the sauce is very flavorful and the cheese is the best. In my opinion the cheese pie is perfect and I can’t wait to head up your way for another one. Thanks………BYE BYE PATSY’S
Been living in Texas for years… So miss Pepe’s Pizza!!! First stop on my next trip home, will be to line up in front of Pepe’s for a WHITE CLAM PIE!!!
Good luck with the new locations!!!
Drove over to my parents’ in Bethany on Friday and Dad fired up his wood-fired brick oven so we could enjoy some pizza.
It was probably about 900 degrees in his oven, and we’d slide a pie in and it would be done in about two minutes.
So what’s the actual oven temperature at which the pizzas bake at Pepe’s? I get that coal burns at 2200 degrees, but pizza most likely spontaneously combusts at that temperature.
What’s the ideal baking temp that you aim for at Pepe’s?
So did the location in Yonkers open yet?
We just came back to New Haven from Mohegan Suns Pepes and it is the same pie we order on Wooster St. White Clam NO MOZZ !
I just want to say all my life I’ve grown up on Pepe’s pizzia. The main location on Wooster Street and it’s annex The Spot which carries the overload of the main Pepe’s on Wooster Street, Fairfield, Mohegan Sun none will disappoint let me tell you. The history of the family, the pizzia so happy it will carry on for generations to come. Oh the mixed green salad at Mohegan was a nice added touch. Anymore would be too much and would take away from tradition. Did I mention the great tasting awesome Foxon Park soda to wash it all down with. Yum!!! Next Manchester still have not been to then New York this fall. Congrats Pepes!
In 1989 I moved down to south to NC from te northeast (Connecticut) where I grew up. I was born in New Haven and grew up in North Branford in the 60’s. My parents, and then I grew up with Pepe’s!! I still miss those pies!!! Come to the south!!! There is only one half decent place here where I live, yet it pales in comparison to you guys’!!