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Pizzas cook for six to 10 minutes at around 600 degrees. It’s that oven and its dry heat, Bimonte-Kelly says, that gives Frank Pepe pizza its chewy, crispy, and charred crust. Spoon half of the clam, olive oil, and garlic mixture over. If PP can do those pies (and better) in an electric oven, you should be able to come close with gas. Electric - wetter than wood (theoretically) Gas - wettest. Stretch the pizza dough into 2 12-inch circles. Wood - slightly less dry (but still can be pretty dry if using especially dry wood), 2nd best. In another bowl, combine the two types of cheese, if using both types. The restaurant’s menu includes White Clam Pizza, Spinach Mushroom and Gorgonzola Pizza, Amanti Della Carne Pizza, and Pepe’s Salad. The mall location will feature a 104,000 pound coal-fired oven, a replica of the one at the New Haven original. Known for its fresh clam pizza, Pepes originated the New Haven-style thin-crust apizza, baked in coal-fired brick ovens. In a bowl, stir together the clams, garlic, and olive oil. “Our guests deserve to have an authentic Pepe’s experience every time they walk into one of our restaurants, which is why we’re so passionate about creating a warm, familiar, and family-friendly atmosphere with each new location,” said Angela Kenyon, Chief Development Officer of Frankįrank Pepe’s plans to offer customers their signature New Haven-style pizzas in 12″, 16″ and 18″ sizes. Courtesy of Frank Pepe Pizzeria Napoletana The restaurant is planned for the Westfield Montgomery Mall. A large brick oven where guests can watch expert “pizzaiolos” create made-to-order masterpieces will also be at the front of the store. NEW HAVEN, CT New Haven legend Frank Pepe Pizzeria Napoletana will be opening a location in Maryland next year, according to WTOP. The restaurant will have painted wooden booths with vintage accents and antique-styled decor. Frank Pepe plans to recreate their family-friendly, homely atmosphere in their new location.