Though the queue for tables now stretches down to the main street of Caiazzo, Franco Pepe still makes his dough by hand every day. It’s a gargantuan effort from someone whose commitment to his craft borders on being an obsession. But when you taste his pizza, arguably the best in the world, you will realize the effort was worth it. Thanks to artisans like Pepe, a pizzaiolo’s unique talents are finally getting the recognition they deserve. Don’t miss sampling some of his signature pies, such as the margherita sbagliata (literally, “done wrong”) with raw tomato passata and a basil reduction.