Franco Pepe’s fried pizza dough is an art passed down from generation to generation, and this recipe celebrates the blend of tradition and innovation. Made with a few quality ingredients, this dough stands out for its lightness, elasticity, and ability to transform into a golden shell that encloses authentic flavors.
Its formula is designed to ensure a long fermentation process, which not only guarantees superior digestibility but also enhances the fragrance and softness of the dough. Each bite is a sensory journey: the taste of quality flour, the delicacy of frying, and the versatility in toppings make it a perfect dish for every occasion.
Watching an episode of Masterchef 14, the guest was Franco Pepe, and he presented this dough.. curiosity led us to try it … a dough made completely by hand, with energy and with rules different from those we always use for our doughs, but what a success.
An internationally renowned pizza master, Pepe has transformed pizza into an art, blending secrets passed down from his family with modern techniques and a deep knowledge of raw materials.
Originally from Caiazzo, a small village in Campania, Franco Pepe comes from a family of bakers. Growing up among sacks of flour and the smell of freshly baked bread, he learned the importance of artisanal work and respect for ingredients from a young age. In his famous establishment, Pepe in Grani, he revolutionized the concept of pizza, emphasizing the lightness of the dough and the balance of flavors, making this dough perfect for frying (it doesn’t absorb cooking oil).
Among his creations, fried pizza holds a special place. This dish, a symbol of Neapolitan popular tradition, becomes a gourmet experience in Franco Pepe’s hands: soft, light, and perfect for enhancing any type of filling.
If you want to see the video of the dough made directly by Franco Pepe click HERE.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 17 of 3.5 oz (approx.)
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Franco Pepe’s Fried Pizza Dough:
- 2.2 lbs all-purpose flour
- 3 cups still water
- 1 tsp fresh yeast
- 2 tbsp fine salt
- as needed oil for frying
Tools for Franco Pepe’s Fried Pizza Dough:
- 1 Dough Scraper
- 3 Bowls
Steps for Preparing Franco Pepe’s Fried Pizza Dough:
Take 1/2 cup of water (from the 3 cups), the water temperature should be 82°F, put it in a bowl and add the fresh yeast, stir well.
In a kneading trough or alternatively a large wooden or glass bowl, put 1.8 lbs of flour (set aside the remaining 0.4 lbs), on one side and on the other pour 2 1/3 cups of water (at 50°F), add the salt to the water and with your hand mix the salt and water and then slowly incorporate the flour to avoid forming lumps, work the dough well to aerate it and then with a firm but gentle motion “pinch” (detach) a portion of the dough from the rest using your thumb and index finger, repeating the process several times to obtain a homogeneous dough.
Now add the water with the dissolved yeast, let it absorb well into the dough and then add half of the flour you still have available. Work the mixture well for 5/10 minutes, also using a dough scraper to detach it from the sides of the bowl.
After the time has passed, cover the bowl and let it rest for 30 minutes.
After the time has passed, add a little of the remaining flour into the bowl, then transfer the mixture to a wooden or steel work surface, dust with flour, and continue to work it by making reinforcing folds. CAUTION, do not add all the flour at once, otherwise, the dough will not be smooth and homogeneous; add a little at a time.
Form a ball and place it in a glass bowl and let it rest overnight.
The next day, take the dough and using the dough scraper, divide it into portions of 3.5 to 5 oz (or 1.7 oz if you want to make small pizzelle), form balls, let them rise again for a couple of hours, then spread them with your fingertips, then prick the dough lightly and fry one at a time in well-hot oil, turning them frequently, until they are golden and puffy.
Transfer the fried pizzas onto a sheet of frying paper to drain the excess oil, then top them as you wish with savory or sweet toppings.
Tips:
Franco Pepe strictly prepares the dough by hand.
FAQ (Questions and Answers)
How many fried pizzas can you make with this dough?
17/18 pizzas of 3.5 oz, 11 of 5 oz, or about 35 small pizzelle of 1.7 oz.
