Sunday, July 11, 2010

Pepe's Pizzeria Napoletana

The coal oven with the extra long pizza peals next to it.


Daniel's a picky eater, but he loves Pepe's!


Jared watched them make the pizzas until we got ours.


Seriously good.....basic cheese.....nothing basic about it.

My sister, my best friend and I, drove to Pepe's in New Haven about 7 years ago because we heard they had the best pizza. The road trip was well worth it. Now there's one in Yonkers, New York, which is a lot closer......and just as good as I remember!

First of all, their oven is coal and is about 2000 degrees!!! That's reallllllllly hot, in case you couldn't figure that out on your own!! They use super long pizza peals to get the pizzas in the 16 foot deep oven for the very short time they stay in there. It doesn't take long to cook once they get in!

When I went to the Pepe's in Yonkers I was with the people who told me about Pepe's in the first place. We all devoured our pizza in blissful silence. Every once in a while, someone would look up with an expression like......'can you believe this?' I mean, this pizza demands respect. No question. The crust is thin and crispy. They call their pies "tomato pies", which tells you that they take pride in their sauce. And then they use high quality cheese and plenty of it....but not overly done. We were all just really happy.

There are a few Pepe's out there now, so go and find one and eat their pizza. If you don't live close to one.........it's time for a road trip.

www.pepespizzeria.com

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