«Franco Pepe: Pizza Chef»
World-Renowned Pizza Maestro Franco Pepe announces his long-awaited book, set for international release.
The history, ideology and recipes of the award-winning pizzaiolo chef, founder of the famous Pizzeria Pepe de Grani, with photographs by Brian McGinn and Adam Bricker
London, June 11 – Franco Pepe, widely regarded as the world’s greatest pizzaiolo, is proud to announce the pre-sale of his book, Franco Pepe: Pizza Chef, which is available ahead of its global release on 29 October 2025.
Franco Pepe is no ordinary pizzaiolo. Born into a family of bakers in Campania, Italy, Pepe inherited a deep respect for tradition and a passion for dough. His drive to blend age-old methods with meticulous experimentation has earned him a reputation as the world’s best pizza chef.
Pepe’s creativity shines through in his distinctive style, focusing on simplicity, concentrated taste, and recognisable flavours. In 2012, he founded Pepe in Grani in Caiazzo, north of Naples. Within a few years, the restaurant gained worldwide acclaim, becoming a culinary destination. Hailed by the late critic Jonathan Gold as one of the best pizzerias in the world, it was the first pizzeria included in the World’s 50 Best Restaurants “50 Best Discovery” list.
Organized into six chapters, the book features dozens of bespoke recipes and 150 specially commissioned photographs by acclaimed photographer Adam Bricker and Brian McGinn, director of Netflix’s Emmy-nominated Chef’s Table episode on Pepe. Co-author Elisia Menduni is an Italian pizza and baking expert, who has written for major Italian publications and is the author of Sicilia.
The recipes in Franco Pepe: Pizza Chef span Pepe’s most iconic creations, including La Ritrovata, a tribute to his father’s classic marinara; the sweet-savory Crisommola del Vesuvio, made with rare local apricots; Sensazione di Costiera, capturing the sun-drenched flavours of the Amalfi Coast; and Pepe’s infamous Margherita Sbagliata, which playfully reimagines the classic pizza. The book provides insight into his signature dough, developed through years of research with ancient flour blends and natural fermentation, alongside the exceptional ingredients he sources from trusted local producers across Italy. The bespoke recipes in the book serve as milestones in Franco Pepe’s journey. More than just recipes, they represent significant stages in his life and career – unexpected encounters, surprises, and discoveries tied to events and anecdotes. Each recipe is accompanied by an introduction that offers a glimpse into its background.
“Back in 2012, it seemed crazy to think that one day the world would find its way to a narrow alley in Caiazzo, a small town of just 5,000 people. However, that ‘crazy idea in the alley’ became a reality, and in 2022, we shared it with the world through the Netflix series Chef’s Table: Pizza episode on Netflix. Today, in 2025, after years of hard work and dedication, we have finally committed everything to paper. Phaidon has chosen to tell the story of a pizzaiolo, and I am honoured and excited to be part of it. I hope this book will inspire future generations. It has been truly moving to retrace my steps once again on this journey. I dedicate all of this to my children: Stefano and Francesca», says Franco Pepe, who is very excited with this announcement.
American TV and film director, writer, producer and showrunner Brian McGinn describes his journey with Adam Bricker in creating the photography for this book: “While making Franco Pepe’s episode of Chef’s Table, we fell in love not only with his pizza, but also with his world, full of farmers, cheesemakers and artisans that match his passion and enable him to make the best pizza on the planet. It was an honor to return to Caiazzo to photograph this book, a reflection of his life’s work”.
Co author Elisia Menduni expresses: “Writing this book has been a truly beautiful adventure, a deep dive into the passion of a remarkable man, whose love for pizza and his craft is truly unique. Being in Caiazzo and working alongside Francesca, Stefano, and the entire team at Pepe in Grani made me feel like part of an incredible family, and it was a precious opportunity to discover and study a land that still feels genuinely authentic. More than twenty years after that first escarole calzone that etched itself in my memory like a seal, this book has not only deepened my admiration for one of Italy’s greatest ‘artisans’ but also strengthened a meaningful friendship, one that grew page after page”.
Packaged in a vibrant cover inspired by a traditional wood-fired pizza oven, Franco Pepe: Pizza Chef is an essential cookbook that celebrates tradition, innovation, and extraordinary flavour.
This title is perfect for lovers of pizza, Italian cuisine and culture, and home cooks eager to learn the art of pizza making from a true master.
About the book
Title: Franco Pepe: Pizza Chef
Author: Franco Pepe with Elisia Menduni
Photography: Adam Bricker and Brian McGinn
Pub Date: 29 October 2025
Price: £34.95
Binding: Hardback
Extent: 240 pp
Illustrations: 150 col illus
Size: 290 x 214 mm
ISBN: 9781837290611
About Franco Pepe
Franco Pepe is considered the most famous Italian pizzaiolo in the world. Dough is in his DNA. His grandfather was a baker, his father was a pizzaiolo, and he and his brothers continued in the family business. Famous for his unique dough and his dedication to elevating the art of pizza making, his popularity began with an article by Jonathan Gold, a Pulitzer Prize-winning gastronome who wrote in the US edition of Food & Wine magazine: ‘I’ve probably had the best pizza in the world from Franco Pepe’.
He later became the most voted pizzaiolo in Phaidon’s ‘Where to Eat Pizza’ guide, in which chefs name their favourite pizzerias around the world. Franco Pepe stars in an episode of the Netflix series Chef’s Table: Pizza and has been named Ambassador of the Mediterranean Diet Worldwide, Ambassador of Caiazzo Worldwide, Ambassador of Flavour and Ambassador of Territory. He has also been named Pizzaiolo of the Year by Food and Travel, Pizza Awards Italia, World’s Best Pizza Chef by The Best Awards 2021, 2022, 2023 and 2024, and Master of the Art and Craft of Pizza by the Scuola Internazionale di Cucina italiana ALMA.
About Pepe in Grani
Pepe in Grani, a pizzeria located in Caiazzo, a small town of 5,000 inhabitants a few kilometres from the province of Caserta, is the place where Franco Pepe welcomes 400 customers and prepares 800 pizzas a day. Pepe’s project at Grani is based on research and selection of raw materials and the human factor, where he experiments and integrates among other themes and methods: the frying technique, the electric oven, the structure of the equipment and the scientific contribution. His pizza is based on innovation, but starts from tradition.
About the co-author
Elisia Menduni is an anthropologist, food writer, food creative, and independent scholar. She is known for her writing, reporting, photography, and video making
About Brian McGinn and Adam Bricker
Brian McGinn is an American director, screenwriter, producer and showrunner. He began his career with short films such as Llamas for Ken (2007), The Frozen City (2008) and Carry (2009). Between 2011 and 2014 he directed viral videos for Funny or Die, working with actors such as Dave Franco and Will Ferrell, and also directed the HBO special Ferrell Takes The Field. In 2011 he co-directed the documentary American Teacher, and in 2012 he wrote and directed The Record Breaker, about Ashrita Furman, which won multiple film festival awards.
Since 2015, McGinn has been executive producer and director of the Netflix series Chef’s Table, for which he received three Emmy nominations. He also received an Emmy nomination for Amanda Knox (Netflix), a documentary he produced, wrote and directed. With David Gelb and Jason Sterman he founded the production company Supper Club, from which he has produced other documentary series such as Street Food and Trial by Media. In recent years he has produced several documentaries for Disney+, including Marvel’s 616, A Spark Story, More Than Robots, Earthkeepers, Obi-Wan Kenobi: A Jedi’s Return, Olivia Rodrigo: Driving Home 2 U and Wolfgang, the latter of which he also wrote.
Adam Bricker ASC, is responsible for the photography of some of the most iconic episodes of Chef’s Table, as well as the HBO Max series Hacks, and has several Emmy Award nominations for his unique photographic style. Adam studied digital cinema at DePaul University before graduating from the USC School of Cinematic Arts, where he fell in love with cinematography. His feature work has premiered at the Tribeca Film Festival and South by Southwest.
About Phaidon
Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. They work with the world’s most influential artists, chefs, writers, and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City. Instagram: @Phaidonpress X: @Phaidon Facebook: @Phaidoncom
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