New Haven’s Frank Pepe Pizzeria Napolitana coming to South Florida

When Frank Pepe opened his Pizzeria Napoletana in 1925, he baked slender-crust pizza in the Neapolitan style, cooked in scorching brick ovens to generate a unique char on the crust. His signature — and that of New Haven pizza in common — is the white clam pizza, topped with littleneck […]

When Frank Pepe opened his Pizzeria Napoletana in 1925, he baked slender-crust pizza in the Neapolitan style, cooked in scorching brick ovens to generate a unique char on the crust. His signature — and that of New Haven pizza in common — is the white clam pizza, topped with littleneck clams, garlic, oregano and Romano cheese. (sbossert / iStock by way of Getty Images)

Sharron Hermanson

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