We have a recipe for the best in the world

We spoke with one of the best pizza bakers, who took the art of pizza making to a new level at the beginning of the year, when we were preparing an article about a cult dish – pizza.

Chef Franco Pepe, who has run Pepe and Grani Restaurant for nearly a decade from Naples and has been awarded a plaque by the Michelin Guide, has won numerous awards in the past. Among other things, last year it rose to the top of the best pizzeria in the world, and in the same year, in the Pellegrino group, the pizzeria in Hong Kong was named the best in Asia.

Among other things, he told us how and why pizza became such an important part of his life, and with great respect he also spoke of Anna Roche (Haus Franco), who is ranked among the top ten chefs in the world in Amsterdam these days.

This idea remains in our memory: “I believe that every pizzaiolo should show his creative spirit by associating pizza in his own way with the environment in which he works.”

Pizza dough

  • 800 g flour (Italian type 0 or 00, i.e. fine white Slovenian flour type 400 or 500)
  • 500 ml of water
  • 5 grams fresh yeast
  • 25 grams of salt
  • a little oil (for baking bread)


1. Pour 500 ml of water into a bowl and add salt.

2. Stir, and when the salt dissolves, slowly add the flour, stirring.

3. When the dough is almost completely kneaded (to about 70 or 80 percent), add the mashed yeast. Knead until the dough sticks again.

4. Shape into a ball, put in a bowl, cover and let rest at room temperature for 4 or 5 hours.

5. Then, feeling and without squeezing air bubbles from the dough, form 200, 300 or 400 g of heavy balls – depending on the size of the pizza that will be baked.

6. Let them rest at room temperature for another 2 or 3 hours.

7. Then put some oil on the baking tray. Roll out the dough with your hands to the appropriate size.

8. Let it rest again for one hour.

9. Run the oven to its highest temperature (230-250°C in our ovens), do not use a fan.

10. After raising for an hour, spread the filling to taste and bake the pizza in a hot oven for 15 minutes.

Read more: Cult Dishes: Pizza & Dough Recipe from the World’s Best Experts

Photo: sebasnoo / Getty Images

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