The Secret Recipe of Frank Pepe's Original Pizza - A New Heaven Star

🍕Frank Pepe's pizza dough uses 700ml of cold water and 1kg of bread flour, and the secret ingredient is 35g of sea salt.

🔥The dough should be left to rest for 1-2 hours at room temperature, then refrigerated for 24 hours to develop the gluten and enhance the flavor.

🍅The tomato sauce uses fresh tomatoes, basil, and a pinch of salt, and it should be spread evenly on the dough, covering the entire pizza.

🧀For the toppings, Frank Pepe's pizza uses pecorino Romano cheese and dried oregano, sprinkled over the tomato sauce.

🔥The pizza should be baked in a preheated oven at a high temperature of at least 450°F (230°C) for the perfect crispy crust.

What is the secret ingredient in Frank Pepe's pizza dough?

—The secret ingredient is 35g of sea salt, which enhances the flavor and texture of the dough.

How long should the dough be refrigerated?

—The dough should be refrigerated for 24 hours to develop the gluten and enhance the flavor.

What toppings are used in Frank Pepe's pizza?

—Frank Pepe's pizza uses fresh tomato sauce, pecorino Romano cheese, and dried oregano as toppings.

What temperature should the oven be set to for baking the pizza?

—The oven should be preheated to a high temperature of at least 450°F (230°C) for the perfect crispy crust.

How long should the pizza be baked?

—The baking time will depend on the oven temperature, but generally, the pizza should be baked for about 10-15 minutes or until the crust is golden brown.

00:00Welcome to Frank Pepe's original pizza, a new heaven star pizza straight from Italy.

02:52Learn how to make the perfect dough using 700ml of cold water, 1kg of bread flour, and a secret ingredient, 35g of sea salt.

06:21Let the dough rest for 1-2 hours at room temperature, then refrigerate it for 24 hours to develop the gluten and enhance the flavor.

09:59Prepare the tomato sauce using fresh tomatoes, basil, and a pinch of salt. Spread the sauce evenly on the dough, covering the entire pizza.

13:34Sprinkle pecorino Romano cheese and dried oregano as toppings on the tomato sauce. Preheat the oven to at least 450°F (230°C).