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1. A key to the Pepe's pie is the chemistry produced by the dry heat made by our custom 14 feet by 14 feet, 100,000-pound brick oven combined with our wetter, longer fermenting dough.
2. Our olive oil and cheese are explicitly made for Pepe's, using recipes and processes that work best in the higher heat, dryer baking environment produced by our coal-fired brick ovens.
3. Our clams for our famous clam pizza are harvested from the Long Island Sound, and the shores of Massachusetts and are shucked every day by a long-time Pepe teammate, Eric Preston.
4. Pepe's dough recipe is a wetter dough that takes longer to ferment, acquiring a much richer flavor than ordinary pizza dough.
5. In the early 1990s, Elizabeth and Serafina Pepe retired and passed the pizza business on to their children Anthony, Francis, Lisa, Bernadette, Genevieve, Jennifer, and Gary.
6. At Pepe's, we are proud of and passionate about the artisanal tradition of attempting to perfect the baking of mouth-watering pizza.
7. But what hasn't changed at Pepe's is the family's commitment to the tradition of food quality and commitment to the community at large that Frank Pepe envisioned in 1925.
8. Pepe's ovens are not your typical pizza oven – they are, in fact, a bread oven.
9. At Pepe's, we take meticulous care to ensure all of the ingredients topping our pizza pies are the very best.
10. The dough that all Pepe's restaurants use is identical to Frank Pepe's original recipe.
11. Frank Pepe knew in 1925 that only coal burns hot and dry and doesn't give off steam like a wood fire.
12. Pepe's reputation as one of the country's premier pizzerias spread far and wide as local residents, university students, and tourists passed through New Haven.
13. One of Frank Pepe's first jobs was in a bakery, and this experience helped hone his skill in the art of baking.
14. The pecorino cheese, which adds the beautiful, salty finishing flavor to a Pepe's pie, is hand selected by the best producers from Sardinia, Italy, the birthplace of pecorino cheese.