Franco Pepe's recipe for the perfect pizza margherita from scratch
To celebrate National pizza day, try one of the world’s best pizza chef’s recipes
Franco Pepe’s cheese and tomato pizza recipe is simplicity at its best, combining sweet, ripe tomatoes with beautiful aged Grana Padano cheese and creamy buffalo mozzarella. Make sure you use Franco’s pizza dough recipe for perfect results. Widely regarded as the best pizza chef in the world, Franco Pepe’s pizza dough recipe is a closely guarded secret. Although he will never give up the recipe used at his restaurant Pepe in Grani, just north of Naples, this one is pretty close and comes from the great man himself.
‘Tomato whim’ – cheese and tomato pizza by Franco Pepe
Topping for 1 pizza base
80g Grana Padano, 24 months old
85g buffalo mozzarella
baby plum tomatoes, yellow
sun-dried tomatoes, preferably San Marzano
If making at home without a pizza oven, preheat a fan oven to 250°C. Stretch and shape one 250g ball of pizza dough (see below) into a disc, leaving the edges slightly thicker than the centre
Evenly distribute the mozzarella and Grana Padano all over the pizza. Arrange some sun-dried tomatoes and yellow plum tomatoes over the surface of the pizza and cook in the pizza oven for about 90 seconds (or in the fan oven for 6-7 minutes).
Remove from the oven, drizzle over some extra virgin olive oil and serve with some more shavings of Grana Padano.
Franco Pepe’s pizza dough
Makes 10 pizza bases
Time: 60 minutes, plus 6 hours first proof and 3 hours second proof
1900g ‘00’ flour
1l water
150g leftover pizza dough
50g salt
5g fresh yeast
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