Franco Pepe's pizza dough

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.

First published in 2017

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

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. 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
  • 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

Discover more about this region's cuisine:

Not all pizzas are made equal, but those that grace Franco Pepe’s pizza oven are the best in the world. His family have been baking in Campania for three generations, and his pizza restaurant is now internationally recognised.

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