Frank Pepe Pizzeria Napoletana - Stamford

Frank Pepe in Stamford keeps the focus squarely on coal‑oven pizza, delivering thin, chewy crusts with a noticeable char that reviewers repeatedly praise.

Servers are often singled out by name for attentive, friendly service that smooths a busy meal into a relaxed visit.

Signature plates include the white clam, Margherita and Doppio Pepperoni, plus Caesar and Italian salads that many guests order alongside sampler pies.

The space is modern with nods to the original New Haven roots, and takeout or dine‑in experiences are noted as efficient and consistent.

The menu leans on classic New Haven‑style offerings: Margherita, BYO Original Tomato Pie, Doppio Pepperoni and the much‑talked about White Clam Pizza.

Reviews call out a perfect chew on the thin crust and a smoky coal oven char that adds depth.

Reviewers also highlight sampler plates (four small pies), Caesar and Italian salads, focaccia, and dessert pies like the cannoli pie.

Soda selections and a sturdy, flavorful crust keep both longtime fans and first‑timers satisfied.

Pizza is often cited as America's favorite comfort food, chosen by approximately 25% of people in surveys. Its comforting combination of chewy crust, savory sauce, and melted cheese provides a satisfying experience that resonates with many. Whether for a casual night in or a large gathering, pizza’s versatility and taste have made it a beloved staple in American households.

Frank Pepe Pizzeria Napoletana’s Stamford outpost brings the coal‑fired traditions of New Haven to a suburban shopping center, and diners say the results are faithful and flavorful.

The kitchen’s emphasis on a thin, chewy dough and a pronounced char shows up on slices across the menu, from a simple Margherita to the Doppio Pepperoni and the white clam pie.

"The flavor and char on the pizzas is really what makes them unique and addicting," said Tiffany Wheeler after sampling a trio of pies.



Many guests use the sampler option to try multiple pies in one visit; reviewers praised everything from meatball and ricotta to bacon and onions.

The Caesar and Italian salads are reliable companions, and desserts such as the cannoli pie round out the meal.

One guest noted the clam pizza was "a bit of a surprise but not bad overall," a reminder that the white clam remains a distinctive choice rather than a universal favorite.



Service earns repeated mention by name—servers like Jessica, Connor and Matheus are credited with prompt, friendly attention—and reviewers report consistent takeout timing and solid dine‑in pacing.

For locals seeking classic New Haven flavors without the drive, Pepe’s Stamford location provides the familiar charred crust and ingredient‑forward pies that keep people coming back.

The United States boasts a diverse landscape of regional pizza styles, each with its own loyal following. From New York’s foldable slices to Chicago’s hearty deep-dish and St. Louis’ cracker-thin crust, these variations reflect local ingredients and preferences. This diversity not only showcases pizza's adaptability but also sparks good-natured rivalries among aficionados of different styles.