Frank Pepe Pizzeria Napoletana
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August 27, 2021 - Car wipers pounding in time to red brake lights as we crawled south along I-84 through Connecticut. The neon lights of Frank Pepe Pizzeria cried out, STOP! 🛑 A masked employee at the door directed my wife and I over to a table by the windows. The pizzeria seemed 2/3’s full at 7:30 on a Friday night in Waterbury. Julia, our server, appeared in minutes with menus, silverware, and a smile! Wasn’t long before Julia returned with 2 fresh garden salads, in a light olive oil vinaigrette dressing. Then the “Napoletana” or “Neapolitan” style pizza was delivered by the manager! (Note: Napoletana/Neapolitan refers to coming from Naples, Italy 🇮🇹) Three minutes later, the manager stops back at our table and inquires about the pizza? I replied, “The service is excellent, and this pizza is very good. . . among the Top 2 Best pizzas ever !” I rate Frank Pepe Pizza as a solid 4.9 ! 🍕👍🏼🍕👍🏼 (Note: My FAVORITE pizza was Ledos in Adelphi, Maryland, near my alma mater University of Maryland. . . original Ledos started in 1955, now franchised to over 100 locations. The quality is “ hit or miss” at franchises? Warning to Frank Pepe as you grow your business locations, don’t let your quality slip????) Do You Know Your Pizza Styles 🍕🍕 Neapolitan/Napoletano: From Naples, Italy -Oldest style dates to 18th century -Thin crust, tomatoes, garlic, EVO -Cooked in coal/coke oven, 1,000 degrees New York: Thicker crust than Neapolitan -Can add more toppings -Add oregano, garlic, red pepper flakes -Cut in big slices, like to fold as you eat Chicago: Deep dish 1 to 2 inches thick -Mozzarella in dough -Oil in pan allows crispy crust -Add meat, veggies . . . cook 30-35 mins. Sicilian: Thick crunchy crust, cut in squares -Robust tomato sauce -Cooked in wood/coal oven -At 425 degrees 15 - 20 minutes Greek: Thick crewy, puffy crust -Not as thick as Sicilian crust -More sauce, less cheese -Olives, feta cheese, red onions Detroit: Thin crust cooked in square pans -Spread dough to edge of pan, then sauce -Spread Wis. cheddar cheese to edge -Cook 500 - 550 degrees, 10 - 15 min. St. Louis: Thin crust like cracker w/o yeast -Cheese mix ( Swiss, provolone, cheddar) -Sweet tomato sauce -Cook on pizza stone, lowest oven rack California: 1970’s by Chef LaDou -Thick or thin crust -Be creative with ingredients -Try mustard, goat cheese, artichokes, etc. Who’s Who . . . Frank Pepe v. Franco Pepe? (People at times confuse the two) *Frank founded Pepe Restaurant *Frank was born in Maori village, 1893 *Frank immigrated to the U.S. *Frank started restaurant in 1925 *Frank’s family has 11 restaurants *Frank died in 1969 *Frank Pepe voted Best Pizza, which list? +Franco Pepe currently lives in Italy +Franco owns restaurant Pepe in Grani +Franco’s restaurant north of Naples, Italy +Franco won Best Pizza 2017, 2018, 2019 according to 50 Top Pizza List ! +Franco considered Best Pizza Maker, world The Criterion from 50 Top Pizza List: 1. Quality of dough 2. Quality of Bread making 3. Quality of Ingredients in Toppings 4. Quality of Service 5. Quality of Beer & Wine
Clayton & Cindy Putnam
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A Slice of History at Frank Pepe's in Waterbury, CT Frank Pepe's is more than just a pizzeria—it's a culinary institution that dances in the league of Neapolitan pizza masters. Established in 1925, it proudly holds the title of one of America's oldest and most revered pizzerias. During our visit, we indulged in the iconic white clam pizza, and it was nothing short of extraordinary. The savory blend of grated cheese, fresh garlic, and a drizzle of olive oil perfectly complemented the tender, fresh clams, creating a harmonious flavor experience that was both rich and satisfying. The ambiance of Frank Pepe’s carries the weight of its storied history, and the staff reflect this with their warm, courteous, and attentive service. It's clear that they take pride in upholding the legacy of this legendary establishment. If you're a pizza lover, a visit to Frank Pepe's is an absolute must—it's a place where history, tradition, and exceptional flavor come together in every bite.
Frank Fazzalari
00
I have a tumultuous relationship with Frank Pepe’s Pizzeria. Are used to eat at their Manchester Connecticut location, 3 to 4 times a week, back in 2013. After hearing the manager talk about us behind our backs on multiple occasions, I contacted the district manager, and made a formal complaint. Hadn’t been back since then. This time, when my friend Debbie invited me to join her and her husband for dinner, thought I would give it a second chance. Food was amazing this time! There was no one in the restaurant, as it was around 3 PM in the afternoon. After we ordered our salad, and pizza, it took about 45 minutes to get the premade salad. Forget, getting a refill of soda, I asked three different people three times. No refill…. Service is everything. I did not experience that at other Frank Pepe locations. Respectfully, Dennis Schleicher Social Media influencer
Dennis Schleicher
00
We stopped by Frank Pepe for dinner while we were charging our car in the adjacent lot. The place was super busy on Thursday night, big group of parties were in the restaurant. We were lucky to get a table right away. It was pretty clean. The kitchen is visible from dining area. Everyone can the pizzas going in and out of the oven. The menu has pizzas only and some salad. We started with the caesar salad. It was decent, with chucks of chicken and croutons. We ordered a small half cheese and half margarita pizza. I was impressed the pizza came out within 10 minutes. I liked the thin crust. Cheese pizza part was good. The margarita could have better, I felt there wasn’t enough cheese. Our server was lovely. She did an excellent job, was very attentive, checked on us several times and wrapped our checkout in a minute.
Nehal Ahmed
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I finally went to Pepe's!! I had a bad experience about 10 years ago at a work party and we got a Pepe's party pizza and it was terrible, but that wasn't a true Pepe's Pizza. And, as I've said in other reviews, I shy away from the trendy. I get sick of hearing, Pepe's is the best in the country, I don't think any pizza place or Restaurant for that matter can claim, "The Best" status. Too many variables and too many restaurants, especially Pizza Restaurants. However, this Pepperoni and Onion Pizza 🍕 was one of the best "Italian Pie's" I've had. The Crust was great, I even ate most of the crusts. The cheese and sauce were perfect (for an Italian pie). Not really much more to say, other than the service by Julia P was friendly and attentative, this young lady is headed for greatness. I recommend Pepe's Big.
Dan Herrick
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Best pizza 🍕 in all of Connecticut! They have several locations, take the trip, you won't be disappointed.
Jonathan
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Nearby Attractions Of Frank Pepe Pizzeria Napoletana
Jay Makes Holes
Marie's Jewelry
YADY & FRED'S BARBER SHOP
RT Computer Repair
Himalayan crystals
Shangri-La Cannabis Adult Use Retailer

Jay Makes Holes
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YADY & FRED'S BARBER SHOP
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Nearby Restaurants Of Frank Pepe Pizzeria Napoletana
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Basic Info
Address
130 Reidville Dr, Waterbury, CT 06705
Map
Phone
(475) 235-2145
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Website
pepespizzeria.com
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Reviews
Overview
4.3
(1.1K reviews)
Ratings & Description
Description
Casual local pizzeria chain serving a menu of coal-fired pies, beer & wine since 1925.
attractions: Jay Makes Holes, Marie's Jewelry, YADY & FRED'S BARBER SHOP, RT Computer Repair, Himalayan crystals, Shangri-La Cannabis Adult Use Retailer, restaurants: Sultan's Turkish Restaurant, Brooklyn Baking Company, DUNYA fresh halal food, Ami's Crispy Bagels & Deli, Bakery Bread from Heaven, Texas Roadhouse, Nardelli's Grinder Shoppe, Panaderia Y Reposteria Pan Del, Cavallo's Deli and Imported Italian Foods Waterbury, Frankie's Family Restaurant
