Frank Pepe knew in 1925 that only coal burns hot and dry, and doesnt give off steam like a wood fire. He knew that only a coal fire could give his tomato pies their famous crisp, charred, chewy crust.
We knew when we began to bring Pepes Pizza closer to you 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 todays fast-paced world, we knew that our customers might at times be willing to wait a few minutes longer for our world famous pizza. So thats how we do it today.
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