Franco Pepe: Pizza Chef

The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani

Franco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.

Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks.

Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe’s father’s pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco’s desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast. Together, the recipes reveal Pepe’s passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional.

The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.

Review

‘What sets Pepe in Grani apart is the brilliant quality of the stuff on top of that hand-mixed, hand-stretched dough. Even the basil. You bite into it and it’s like saying “Yes, I’m basil! And proud of it.” Same thing with the anchovies, the olives, the tomatoes, the bufala mozzarella – all of impeccable quality.’ – Nancy Silverton

‘Franco’s pizza amazed [me]. The crust was light, airy, the topping delicious, perfectly balanced. I was impressed; it was love at first bite.’ – Faith Willinger

‘With a level of accomplishment matched in intensity by his unwavering sense of purpose, Franco has reshaped a craft, in his own first name.’ – Daniel Young

This is TASTE Podcast, Favorite Chef Cookbooks of Fall 2025

About the Author

Franco Pepe learned his trade from his grandparents, parents, and siblings, and also from time spent among the pizza masters of Naples. He set up Pepe in Grani in Caiazzo to follow his own vision and, since then, he has won countless awards, including Knight of the Order of Merit of the Italian Republic in 2019 and 2020. His pizza and his pizzeria are constantly ranked the best in the world.

Elisia Menduni is an anthropologist, pizza and baking expert, food writer, food creative, and independent scholar. She is known for her writing, reporting, photography, and video making.

Faith Willinger is an American-born food writer and cookbook author who has lived in Italy since 1973. She shares her culinary insights through writing, teaching, and guided food tours.

Nancy Silverton is an acclaimed American chef, baker, and author, and co-owner of the Mozza Restaurant Group, which includes Pizzeria Mozza.

Daniel Young is the London-based pioneer behind the website youngandfoodish, and the author of eight books, including Phaidon’s Where to Eat Pizza.