A train and a climb from Naples, in a restored palazzo, Pepe in Grani is the pilgrimage for people who talk about hydration the way other people talk about wine.
The pies change. The crust is the constant — airy, digestible, a little wild. Book ahead. Stay for the whole procession. Caiazzo is not a stop on the way. It is the way.
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The flour, oven, and steel this style actually uses.
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Pies in this style
DoughEditorOoni Pizza Dough
By The Slice Guy
62% hydration 00 dough for a gas pizza oven — Ooni, Gozney, Roccbox. Easier to launch, still leopards.
ItalianPizza Marinara
From Naples
Tomato, garlic, oregano, oil. No cheese. The oldest pie still on a Naples menu.
DoughEditorNeapolitan 00 Dough
By The Slice Guy
Soft 00, long ferment, a rim that can leopard. The Naples dough.
NeapolitanSunday Margherita
From Raffaele Esposito
Tomato, mozzarella, basil — the pie that taught the world what pizza wanted to be.