A Q&A with Jennifer Bimonte-Kelly, granddaughter of Frank Pepe co-owner Frank Pepe Pizzeria Napoletana, New Haven, Connecticut as the the famous pizzeria celebrates its 100th anniversary

Concept:

My grandfather, Frank Pepe, opened Frank Pepe Pizzeria Napoletana in June 1925 alongside my grandmother, Filomena, after immigrating to the United States from Italy. Frank Pepe Pizzeria Napoletana is the originator of New Haven-Style “apizza,” which is characterized by its unique chew, char and crunch.

We use only the freshest ingredients, combined with our 14-foot-by-14-foot, coal-fired ovens to deliver pizzas that are consistently delicious and of the highest quality. We now have 17 locations across the East Coast.

Pizza Style:

Frank Pepe’s “apizzas” are characterized by their crust, which is crispy, chewy and intentionally charred. Our signature char sets our pizzas apart, and it starts with our dough.

The dough used at our restaurants is identical to the original recipe my grandfather created a century ago, which is a wetter dough that takes longer to ferment. The process lends itself to a much richer flavor than standard pizza dough. The hot, dry air produced by the coal oven works magic on our dough because of its high water content, which results in the bubbly quality of our pizza crust.

How will you mark the 100th anniversary of Frank Pepe’s?

While our official anniversary is in June, we’re celebrating all year long in different ways. Our goal is to show our appreciation for our team and our generations of loyal guests, whom we thank wholeheartedly for their continued support.

How has the family been able to continue the iconic legacy of Frank Pepe Pizzeria Napoletana?

My family and I have been able to continue my grandfather’s legacy over the past century by staying committed to the tradition of food quality and the community that he envisioned when he started the business in 1925. We use the same recipes he created, and we don’t skimp on the quality of our ingredients.

Additionally, we have a profound appreciation for our guests and consider them an extension of our family. We strive to create a welcoming environment and personalize each of their experiences when they visit.

In the changing restaurant landscape, what has been the key for Frank Pepe’s to stay relevant and grow?

We are committed to making great pizza – it’s what we do best. While we’ve continued to innovate with our seasonal specials, which customers love, we haven’t expanded our menu to include wings and other appetizers. We stick to what we love and know best.

What does the next century look like for Frank Pepe Pizzeria Napoletana?

The traditions my grandfather created 100 years ago have always and will continue to guide everything we do – it is what has made us so successful for all these years. We hope that the next century is as successful as this past century has been, and we look forward to creating new memories with our guests – both new and returning.

Learn more about the 100th Anniversary Celebration at Frank Pepe Pizzeria Napoletana at https://pepespizzeria.com/ and on Instagram https://www.instagram.com/frankpepepizza/ .

PODCAST: Frank Pepe Pizzeria Napoletana turns 100

Listen to Kevin Gagliard, Vice President of Operations, on The Hot Slice Podcast with Pizza Today