Franco Pepe traditional pizza dough recipe

Franco Pepe traditional pizza dough recipe

  • Pour 40% of the flour (a little less than half) in a corner of the cupboard, close to the walls.

  • Pour the water into the opposite corner, slowly, after measuring it accurately.

  • Open the jar in which you have stored the leftover paste and take a 150 gram piece. If you don’t have it available, ask for it at the bakery, or increase the amount of yeast you are going to add by a few grams.

  • Dissolve the remaining piece of paste in the water, squeezing it between your fingers and working it directly between your hands.

  • Mix carefully, to start mixing the flour with the water.

  • Pour the salt into the pan and stir: remember to always add salt and yeast at different times, so as not to damage the yeast.

  • Continue adding the flour, a little at a time, stirring constantly, to gradually incorporate it.

  • When the mixture has reached the consistency of a very homogeneous dough, add the yeast crumbling it.

  • Knead again for about 15 minutes, gradually adding all the flour.

  • Once all the flour has been added, knead again until the mixture is smooth and homogeneous.

  • When the dough is ready to rise, place it in the cupboard, covered, and let it rise for 6 hours at room temperature.

  • Remove many loaves of about 250 g from the dough and leave to rise for at least three hours, always at room temperature.

  • Take part of the dough and reserve it in an airtight container. It will be the remaining dough for the next pizzas. About 150 g are needed for every two kilos of flour.