Frank Pepe Pizzeria Napoletana

As the orders stack up, pie maker Salvador Perez at left uses a long peel to slide a newly made pizza into the brick ovens that made the Frank Pepe Pizzeria, the original Wooster Street pizzeria, famous, while, ovenman Francisco Sanchez watches the pies as they cook. Gary Bimonte estimates that Pepe's may make as many as 2500 pizzas a week.

( BOB MACDONNELL, Hartford Courant / August 18, 2003 )

As the orders stack up, pie maker Salvador Perez at left uses a long peel to slide a newly made pizza into the brick ovens that made the Frank Pepe Pizzeria, the original Wooster Street pizzeria, famous, while, ovenman Francisco Sanchez watches the pies as they cook. Gary Bimonte estimates that Pepe's may make as many as 2500 pizzas a week.

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