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Franco Pepe's pizza dough

Franco Pepe's pizza dough

  • Main
  • easy
  • Makes 10
  • 60 minutes, plus 6 hours first proof and 3 hours second proof

PT1H

PT9H

1
Place 40% of the flour in the corner of a wooden kneading trough (or wooden box or bowl). In the opposite corner, slowly pour in the water
  • 1l water
  • 760g of 00 flour
2
Add the old dough and mix thoroughly until dissolved. After this, add the salt and again mix until dissolved. Constantly add the remaining flour until the mixture has a batter-like consistency. At this stage, crumble in the fresh yeast
  • 150g of leftover pizza dough
  • 50g of salt
  • 5g of fresh yeast
3
Keep mixing and adding the flour until it is all used up, then knead for another 15 minutes until the dough is smooth and consistent
  • 1140g of 00 flour
4
Cover and leave to prove for 6 hours at room temperature
5
After this time, divide the dough into 250g portions. Fold and shape into balls, pulling into the centre like a mozzarella ball. Leave to rise for another 3 hours at room temperature
6
Place some of the dough in a jar and keep for next time you make pizza – you'll need 150g for every 2kg flour

Ingredients

Metric

Imperial

Franco Pepe's pizza dough

  • 1900g of 00 flour
  • 1l water
  • 150g of leftover pizza dough
  • 50g of salt
  • 5g of fresh yeast
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