We start with our signature house-made dough, using imported Italian 00 flour for that perfect bite. Then we load it up with pan-roasted garlic, freshly grated Pecorino Romano, and hand-chopped baby clams. It’s all seasoned with oregano, fresh parsley, and a generous drizzle of EVOO. And while Pepe’s version skips the mozzarella (or mootz, as they say), we’ve added some—because who doesn’t love a little extra cheese?
Chef Gio, our in-house New England native and pizza legend, brought this recipe to life based on the pie he served for years in his own pizzerias up north. This one’s personal—and we think you’ll taste the love in every bite.