http://www.roadfood.com/Forums/(c) Roadfood.com Discussion Board30 We went to Frank Pepe Pizzeria in Yonkers the other day. We been to New Haven Pepe's before and love the crispy crunchy pizza. The place was packed and luckily the Pizza was awesone. We had the White Clam Pie ahttp://www.roadfood.com/Forums/fb.ashx?m=554198Fri, 20 Nov 2009 07:43:47 GMTJimmy: How would you compare Pepe's to Catania's in the Tanglewood Shopping Center?http://www.roadfood.com/Forums/fb.ashx?m=554176Thu, 19 Nov 2009 23:57:54 GMTWhat has happened in Yonkers?? I grew up there in the 50s and 60s and every pizza joint had great pizza.http://www.roadfood.com/Forums/fb.ashx?m=554173Thu, 19 Nov 2009 23:44:10 GMTWe went to Frank Pepe Pizzeria in Yonkers the other day. We been to New Haven Pepe's before and love the crispy crunchy pizza. The place was packed and luckily the Pizza was awesone. We had the White Clam Pie and the Sausage n rooms Piehttp://www.roadfood.com/Forums/fb.ashx?m=554172Thu, 19 Nov 2009 23:32:48 GMTnext time you're down here let me know & we'll go to Stavroshttp://www.roadfood.com/Forums/fb.ashx?m=553950Wed, 18 Nov 2009 20:29:47 GMTI find the end result to be cake-ier ... a good Greek pie is good, yet hard to find ... I prefer it by far to an inane pseudo-Italian pie.http://www.roadfood.com/Forums/fb.ashx?m=553833Wed, 18 Nov 2009 09:46:50 GMTWell Italian is Italian and probably shouldn't have to be explained but Greek is typically cooked in a pan rather than directly on the pizza oven stones making the crust a bit thicker and chewier....like seen in the photo above.http://www.roadfood.com/Forums/fb.ashx?m=553816Wed, 18 Nov 2009 08:08:17 GMTWhat's the difference between Greek pizza and Italian pizza?http://www.roadfood.com/Forums/fb.ashx?m=553804Wed, 18 Nov 2009 05:50:55 GMTThat looks great. Thanks for the tip!http://www.roadfood.com/Forums/fb.ashx?m=553743Tue, 17 Nov 2009 20:39:02 GMTBeing from central Connecticut, I grew up on Greek pizza. I have tried all the pizza joints in New Haven. To me they're alright, but my favorite is Greek. The best Greek in Daytona is the original Stavros on Beach Street and Orange Ave. Therehttp://www.roadfood.com/Forums/fb.ashx?m=553738Tue, 17 Nov 2009 20:24:32 GMTI moved away from yonkers in 1980,but my late father ran epstein's deli there til the summer of 07. glad pepe's is there,but nearby pizza beat and carlos also have fine pies!!,as does catanias in tanglewood hopefully there is business for allhttp://www.roadfood.com/Forums/fb.ashx?m=553307Sun, 15 Nov 2009 14:01:15 GMTWell, it is certainly good to know that the people of Yonkers will finally, after this pizzeria gets a chance to work out the opening-week kinks Bruce and Sue mentioned, have a chance to experience what truly good actually pizza is; and thereafter will hhttp://www.roadfood.com/Forums/fb.ashx?m=553287Sun, 15 Nov 2009 12:35:47 GMTOh what a wonderful tip about the holes in the dough. For anyone making their own, this is an interesting recipe to try: three cheese recipe[/http://www.roadfood.com/Forums/fb.ashx?m=553196Sat, 14 Nov 2009 21:34:44 GMT I can't believe tastes have changed in Yonkers - their pies were always like NYC pies - or the pizzeria didn't get thru its first year. That's sad. But, I guess it would be silly to expect ahttp://www.roadfood.com/Forums/fb.ashx?m=553154Sat, 14 Nov 2009 18:56:24 GMTI have not lived in Yonkers since 1970 or so but the pizza anywhere in Westchester County used to be as good as any in NYC. I know from visiting my sister a while back in Hopewell Junction in Dutchess County that the times they are a changing concerhttp://www.roadfood.com/Forums/fb.ashx?m=553150Sat, 14 Nov 2009 18:08:28 GMTI have been a fan of Pizza and Brew for years. They are right up the street from Frank's--------always good Pizza even if they are across the city line into Scarsdale.http://www.roadfood.com/Forums/fb.ashx?m=553149Sat, 14 Nov 2009 18:00:27 GMTI can't believe tastes have changed in Yonkers - their pies were always like NYC pies - or the pizzeria didn't get thru its first year.http://www.roadfood.com/Forums/fb.ashx?m=553148Sat, 14 Nov 2009 17:53:00 GMTI agree with all three posts above. I worry that they might tweak the recipe for local tastes, but I wouldn't yet say that is happening in Yonkers. And, while we mentioned in the review asking for a well-done pie as a possibility, we have tohttp://www.roadfood.com/Forums/fb.ashx?m=553147Sat, 14 Nov 2009 17:51:06 GMT I find when you have to ask for a well done pizza pie to get the crust the way you like it, it is generally a losing proposition. If you have to ask at Frank Pepe's it's an aberration.http://www.roadfood.com/Forums/fb.ashx?m=553141Sat, 14 Nov 2009 17:06:08 GMT I agree with NYP Dewey's and Tronis are both excellent Pies in Cincy and Dayton. Other than that Cincy is a Gastronomic Wasteland when it comes to pizza. You stated that you liked a fluffy crust. What is your currehttp://www.roadfood.com/Forums/fb.ashx?m=553135Sat, 14 Nov 2009 15:59:53 GMT when I moved to Cinci in 1977 and lived in Mt Washington my favorite pizza joint was the Mios on Salem Ave There was never a Mio's on Salem Perhaps you have Salem confused with Suttonhttp://www.roadfood.com/Forums/fb.ashx?m=553132Sat, 14 Nov 2009 15:34:21 GMT cinci is a big wasteland. Deweys is ok, not great. For cinci it is prob top 3 sadly. By fluffy i ment with a rustic pizza like most Wood/gasfired brick ovens are going for. That italian crust with the nice char under andhttp://www.roadfood.com/Forums/fb.ashx?m=553131Sat, 14 Nov 2009 15:25:48 GMTcinci is a big wasteland. Deweys is ok, not great. For cinci it is prob top 3 sadly. By fluffy i ment with a rustic pizza like most Wood/gasfired brick ovens are going for. That italian crust with the nice char under and the dough has an aihttp://www.roadfood.com/Forums/fb.ashx?m=553127Sat, 14 Nov 2009 14:59:12 GMTI find when you have to ask for a well done pizza pie to get the crust the way you like it, it is generally a losing proposition.http://www.roadfood.com/Forums/fb.ashx?m=553126Sat, 14 Nov 2009 14:52:38 GMTToday's (11-14-2009) restaurant review is for the Frank Pepe's in Yonkers: http://www.roadfood.com/Restaurant/Review/6842-7329/frank-pepe-pizzeria-napoletana[http://www.roadfood.com/Forums/fb.ashx?m=553123Sat, 14 Nov 2009 13:44:40 GMTIndeed, "The Prisoner" and the warden from Escape From Alcatraz was in it. And, lest we forget, that stalwart of B-movies, Michael Ironside, was poppin' heads left and right in that cheese-fest!http://www.roadfood.com/Forums/fb.ashx?m=552229Tue, 10 Nov 2009 13:59:01 GMT WJ, when I saw this post, I thought your head would explode like that dude in the beginning of "Scanners"! Not at all- I'm very familiar with the bbq pizza's in memphis, the pierogihttp://www.roadfood.com/Forums/fb.ashx?m=552220Tue, 10 Nov 2009 13:24:54 GMTWanderingjew, funny that you mention that...this was just posted: http://www.seriouseats.co...sage-pizza-recipe.html A few weeks ago I gahttp://www.roadfood.com/Forums/fb.ashx?m=552214Tue, 10 Nov 2009 13:04:47 GMTWJ, when I saw this post, I thought your head would explode like that dude in the beginning of "Scanners"! http://www.roadfood.com/Forums/fb.ashx?m=552211Tue, 10 Nov 2009 12:45:30 GMTInteresting, My "ideal" of an Indian Pizza would be Saag Paneer (spinach sauce and paneer cheese) on Naan Bread with perhaps Tandoori Chicken or Lamb as a topping.http://www.roadfood.com/Forums/fb.ashx?m=552210Tue, 10 Nov 2009 12:43:33 GMT