5-ingredient cacio e pepe pizza

Based on 17 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Servings:-2+
450 g bread flour
150 g Pecorino cheese
2 tsp pepper
150 g shredded mozzarella cheese
7 g active dry yeast
400 ml water (lukewarm)
1 pinch sugar
2 tsp salt
40 ml olive oil
flour (for dusting)
olive oil (for greasing)
Metric
Imperial

Utensils

  • liquid measuring cup
  • bowl (large)
  • whisk
  • kitchen towel
  • oven
  • baking sheet
  • kettle
  • fine grater
  • bowl (small)

Nutrition per serving

Cal
1666
Protein
70 g
Fat
64 g
Carb
176 g
  • Step 1/3

    • 450 g bread flour
    • 7 g active dry yeast
    • 280 ml water
    • 1 pinch sugar
    • 2 tsp salt
    • flour (for dusting)
    • 30 ml olive oil
    • liquid measuring cup
    • bowl (large)
    • whisk
    • kitchen towel
    • oven

    Dissolve yeast in lukewarm water with a pinch of sugar. Combine flour and salt in a large bowl and stir together. Make a well in the flour, add yeast-water, and olive oil and stir into a shaggy dough. Turn out onto a floured surface and knead until smooth, approx. 5 min. Oil the bowl, place the dough inside, drizzle with more oil and cover and leave somewhere warm for at least 1hr., or up to a few hours, until doubled in size.

  • Step 2/3

    Preheat the oven to 220°C/430°F. Oil an approx. 30 cm x 40 cm/10 in x 15 in sheet pan with some olive oil. Transfer dough into the sheet pan, stretching it out to completely fit the pan. Let rest, covered for approx. 30 min., or at least 15. min. In the meantime, finely grate Pecorino cheese into a bowl. Add the freshly ground black pepper. Gradually add remaining water (brought to a boil in a kettle) a third at a time to the bowl with the cheese. Whisk vigorously between each addition of water until a pourable, thick, and creamy sauce forms. Depending on the firmness of the Pecorino used you may need more or less water.
    • 150 g Pecorino cheese
    • 2 tsp pepper
    • 10 ml olive oil
    • 100 ml water
    • baking sheet
    • kettle
    • fine grater
    • bowl (small)

    Preheat the oven to 220°C/430°F. Oil an approx. 30 cm x 40 cm/10 in x 15 in sheet pan with some olive oil. Transfer dough into the sheet pan, stretching it out to completely fit the pan. Let rest, covered for approx. 30 min., or at least 15. min. In the meantime, finely grate Pecorino cheese into a bowl. Add the freshly ground black pepper. Gradually add remaining water (brought to a boil in a kettle) a third at a time to the bowl with the cheese. Whisk vigorously between each addition of water until a pourable, thick, and creamy sauce forms. Depending on the firmness of the Pecorino used you may need more or less water.

  • Step 3/3

    • 150 g shredded mozzarella cheese

    Add the shredded mozzarella cheese to the entire base of the pizza. Space out large spoonfuls of the cacio e pepe sauce on top. Transfer to the preheated oven and bake for approx. 15 min. or until the pizza is crispy and the cheese is golden brown. Enjoy!

More delicious ideas for you