Franco Pepe’s Pizza Dough Recipe
Franco Pepe’s Pizza Dough
(makes 6-to-7 dough balls for 6-to-7 pizzas 30-cm/12-in pizzas)
800 grams (6-2/3 cups) “00” flour
500 ml (2 cups) water
22 grams (4 teaspoons) salt
5g (1-1/2 teapoons) fresh yeast (substitute 2.5 grams active dry yeast dissolved in warm water)
15 grams (1 tablespoon) sourdough starter
1. Place about 100 grams (just under 1 cup) flour in a large mixing bowl, add water and the salt and mix with your fingers to dissolve.
2. Gradually add another 300-to-350 grams (3 cups) flour with one hand while you mix in with the other hand. Break the yeast with your fingers and add to the flour mixture. Add the sourdough starter.
3. Gradually add the remaining flour as you mix by hand. Transfer to a lightly floured work surface and knead the dough until it no longer sticks to your fingers, about 15 minutes.
4. Transfer dough back to the bowl and let rest at room temperature for 4 or 5 hours.
5. Turn the dough onto a lightly floured surface, divide into 240-to-260 gram (9-ounce) parts and form into balls. Let rest for 2 hours.
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