Pepe's co-owner Gary Bimonte is the grandson of founder Frank Pepe. He understands the value of tradition. You'll find no fad-driven marketer's pizza here. No deep-pan carbohydrate monstrosities. God intended for pizza crust to be a thin platform, not the main event. No gimmicks like injecting cheese into the crust either. This is the real thing. All ingredients are fresh. In back of the kitchen more than 1,000 lbs. of dough is mixed by hand every day.

See the process in detail: