By John Bruno Turiano
There’s a fine line between charred (good) and burnt (bad) pizza and the pizzaiolas working the coal-fired ovens at Frank Pepe are experts on not crossing that line. Expect chewy yet simultaneously crusty pies with fresh toppings.
The nine-locations of Frank Pepe (the original New Haven pizzeria opened in 1925) have the same menu and the must-try pie is the white clam with Parmesan, briny clams, lots of garlic, and oregano.
Frank Pepe Pizzeria Napoletana in Yonkers