Franco Pepe's cheddar and tomato pizza formula is straightforwardness taking care of business, consolidating sweet, ready tomatoes with wonderful matured Grana Padano cheddar and rich bison mozzarella. Ensure you utilize Franco's pizza batter formula for immaculate outcomes.Generally viewed as the best pizza gourmet expert on the planet, Franco Pepe's pizza mixture formula is a firmly watched mystery. In spite of the fact that he will never surrender the formula utilized at his eatery Pepe in Grani, only north of Naples, this one is entirely close and originates from the considerable man himself.
'Tomato impulse' – cheddar and tomato pizza by Franco Pepe
Topping for 1 pizza base
80g Grana Padano, 24 months old
85g bison mozzarella
child plum tomatoes, yellow
sun-dried tomatoes, ideally San Marzano
On the off chance that making at home without a pizza broiler, preheat a fan stove to 250°C. Extend and shape one 250g bundle of pizza mixture (see underneath) into a circle, leaving the edges marginally thicker than the inside
Equitably disperse the mozzarella and Grana Padano everywhere throughout the pizza. Orchestrate some sun-dried tomatoes and yellow plum tomatoes over the surface of the pizza and cook in the pizza broiler for around 90 seconds (or in the fan stove for 6-7 minutes).
Expel from the broiler, sprinkle over some additional virgin olive oil and present with some more shavings of Grana Padano.
Franco Pepe's pizza mixture
Makes 10 pizza bases
Time: a hour, in addition to 6 hours first evidence and 3 hours second confirmation
900g "00" flour
1l water
150g extra pizza batter
50g salt
5g crisp yeast
