Franco Pepe's pizza dough
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Widely regarded as the best pizza chef in the world, Franco Pepe's pizza dough recipe is a closely-guarded secret. Although he will never give up the recipe used at his restaurant Pepe in Grani, this one is pretty close and comes from the great man himself.
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Ingredients
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Imperial
Franco Pepe's pizza dough
- 1900g of 00 flour
- 1l water
- 150g of leftover pizza dough
- 50g of salt
- 5g of fresh yeast
Method
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
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Franco Pepe's pizza dough
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