Franco Pepe
Third-generation pizzaiolo from Pepe in Grani, considered one of the world's best pizzerias. Known for his meticulous attention to detail and innovative flavor combinations while respecting tradition.
Pepe in Grani Dough
Note: Deduced from interviews and documented techniques
Ingredients
- Type 00 flour (Caputo) 1 kg
- Water 650 ml
- Sea salt 30 g
- Fresh yeast 1.5 g
Technique
Mix flour and water, autolyse 20 minutes. Add salt, then yeast. Knead 15 minutes. Bulk ferment 2 hours, ball, then cold ferment 24-48 hours. Bring to room temp 4-6 hours before use.
Notes
Water at 4°C for cold fermentation. The long fermentation creates exceptional flavor. Oven temperature: 450°C for 90 seconds. Dough balls should be 250-280g for a 30cm pizza.
Iconic Pizzas
Margherita Sbagliata
Franco's 'mistaken' Margherita - a playful take on the classic with unexpected but perfect ingredient placement.
Ingredients
- San Marzano tomatoes
- Fior di latte
- Basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch to 30cm. Add tomatoes in center, mozzarella around edges. Bake 90 seconds. Add basil and oil in a specific pattern that creates visual and flavor harmony.
Pizza with Caciocavallo and Black Pepper
A simple yet sophisticated pizza showcasing high-quality caciocavallo cheese with freshly cracked black pepper.
Ingredients
- Caciocavallo cheese
- Black pepper
- Extra virgin olive oil
- Basil
Technique
Bake base first, then add sliced caciocavallo, return to oven briefly. Finish with generous black pepper, basil, and olive oil.
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