Pizza Dough

Ingredients

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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