Franco Pepe Pizza Chef
Franco Pepe Pizza Chef by Franco Pepe, published by Phaidon Press on October 29, 2025, is a comprehensive exploration of the artistry and philosophy behind the renowned pizzaiolo’s culinary creations. This edition, written in English and spanning 240 pages, delves into Pepe’s journey from a family of bakers to the founder of the acclaimed Pizzeria Pepe in Grani. The book highlights his innovative approach to traditional pizza-making, showcasing his experimentation with ancient flour blends and fermentation methods that have garnered international recognition.
Readers will discover a collection of 30 exclusive recipes that reflect Pepe’s dedication to high-quality, locally sourced ingredients. The recipes range from the rustic Pizza a Libretto to plant-based options like Memento, featuring chickpea cream, and the sweet Crisommola del Vesuvio, inspired by local apricots. Rich storytelling and vivid photographs accompany the recipes, providing insight into Pepe’s culinary philosophy and the delicate balance of flavors that define his exceptional pizzas. This book serves as both a cookbook and a narrative of Pepe’s passion for pizza, making it a valuable addition for those interested in the culinary arts, particularly in the realm of baking and regional cuisine.
Official synopsis Publisher
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.
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