With Breakfast Pizza, Franco Shows his ID

I returned to Pepe in Grani the morning of December 21st 2023 for Franco Pepe’s pan pizza and left with a lesson in the identity of a pizza maker.

Franco applies a variety of preparation techniques and cooking temperatures to prepare different pizzas in a variety of styles, but all of them start with the same dough.

“The identify of the pizzaiolo is his dough,” Franco explained. “I must show you only one dough to let you know Franco the pizzaiolo.”

Franco bakes his so-called pizza in ruoto at 280 degrees C (535F) - a slow bake when compared to his signature Margherita Sbagliata, which is baked directly on the stone in the wood-fired oven at 400 degrees C (750F). Franco’s grandfather used to bake this bakery-style pan pizza as a weekly treat for the villagers. Its crust is a little thicker and softer but hardly what you would call deep dish.

Видео With Breakfast Pizza, Franco Shows his ID канала youngandfoodish