Franco Pepe's pizza dough

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

Add the old dough and mix thoroughly until dissolved. If you are making this recipe for the first time, you can replace the leftover dough with some ready-made pizza dough (defrosted if bought frozen) from the shop, but be sure to reserve some of this new batch of dough to improve the flavour next time you make it. 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

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

Cover and leave to prove for 6 hours at room temperature

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

Place some of the dough in a jar and keep for next time you make pizza – you'll need 150g for every 2kg flour