Slideshow: Frank Pepe's Head-to-Head (Yonkers vs. New Haven)

Clam Slices
Clam Slices
What better way to compare Frank Pepe's head-to-head than with its famous white clam pie? Frank Pepe himself is said to have invented it, when he starting buying and serving clams on the half shell in the pizzeria. Eventually he started chopping them up and putting them on this sauceless pizza, which gets additional flavor from lots of garlic. (Size differences may be attributed to the fact that Pepe's cuts its often oblong pies into not-always-even pieces.)
Pepe's Yonkers Clam Pie In Situ
Pepe's Yonkers Clam Pie In Situ
We ended up ordering the same pizzas (more or less) at both the Yonkers branch and the New Haven original—a white clam pie (left) and a tomato pie with mozzarella with half sausage (coming up in next slide).
Yonkers Pepe's Tomato Pie with Mozz (and Half Sausage)
Yonkers Pepe's Tomato Pie with Mozz (and Half Sausage)
Remember, at Pepe's a "plain" pie does not include mozzarella like it does in NYC. You have to specify mozzarella if you want it. We did. We also ordered sausage on one half. While the white clam pie was cooked perfectly, the stick man burned the sausage half of this pie.
Oven Side-by-Side
Oven Side-by-Side
See what I mean about being almost identical? Except for maybe 90 years' worth of patina at New Haven Pepe's. While we were at Yonkers, we watched them vacuuming the oven (not shown here). When I looked at my photo archives, I noticed that had I captured that same task at the original Pepe's in this 2004 photo.
Yonkers Pepe's Underside
Yonkers Pepe's Underside
Of course I can't say with any authority that consistency is an issue at Yonkers Pepe's, but there was a vast difference between the crusts of our white clam pie (cooked perfectly) and our tomato pie (burnt on the sausage half, as seen here).
New Haven Pies
New Haven Pies
Later that day in New Haven, we ordered a tomato pie with mozzarella (but skipped the sausage) and a white clam pie. These pizzas were noticeably thinner than at the Yonkers branch (as you will see in upcoming photos) and were also cooked perfectly.
Taking Measurements
Taking Measurements
I figured this was just the post to break out my dusty old digital calipers.

Yonkers: 9.31 mm
New Haven: 5.98 mm

Clam Slices, Crust-to-Crust
Clam Slices, Crust-to-Crust
As I said, the white clam pies at both locations were cooked perfectly. I bet you wouldn't be able to tell them apart if I hadn't have labeled them.
White Clam Pie Hole-Structure Comparison
White Clam Pie Hole-Structure Comparison
Much the same as the tomato pie with mozz, except that the white clam at Yonkers was even more puffy than that at New Haven.
A Probably Redundant Shot
A Probably Redundant Shot
But this one zooms in on the clams and garlic. Seriously: You would think these were the same pie.
Twin Undersides
Twin Undersides
Here are the slice bottoms side by side. Not a huge difference. Overall, I'd say that the Yonkers location is a pretty dead-on re-creation of the New Haven place. Connecticut expats (or Yale alumni) in the Westchester area need not make the 1.5-hour journey north.