Summertime is Fresh Tomato Pie time every year at New Haven-style leader Frank Pepe Pizzeria Napoletana, one of the world’s most acclaimed pizza brands. So what’s the follow-up for the fall?

Coal-fired apizza lovers found out this week when Frank Pepe, headquartered in New Haven, Connecticut, and now boasting 17 locations in seven states along the East Coast, announced its new seasonal special, the Quattro Formaggio, on September 23. 

Pepe’s own descendants crafted the highly anticipated four-cheese pizza. It showcases a blend of crushed Italian tomatoes along with mozzarella, asiago, ricotta, and Pecorino Romano and gets finished with a drizzle of imported olive oil. Customers can also add meatballs, basil and garlic if they want a little more depth.

The specialty pizza will be offered through the end of the year, the company said.

Jennifer Bimonte-Kelly, granddaughter of the chain’s legendary namesake, said the Quattro Formaggio is made with Pepe’s same dough recipe used since 1925. “It’s heartwarming to see how our family’s traditions continue to evolve while staying true to the flavors our guests keep coming back for,” she said. “The Quattro Formaggio is a testament to our legacy and tradition, blending nostalgic comfort with a touch of innovation.”

Frank Pepe Pizzeria Napoletana introduced a different fall special for 2023: the Patatica Rustica. It came topped with bacon, seasoned gold potatoes, and asiago, mozz and Romano cheeses.

Meanwhile, the Fresh Tomato Pie—made with locally grown tomatoes and offered only during the tomato-growing season—has been a summertime menu hit for years. That pizza was also created by Pepe’s descendants and debuted 16 years ago.