5-ingredient cacio e pepe pizza

5-ingredient cacio e pepe pizza

Based on 22 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"If you’re a fan of the namesake pasta dish or a quattro formaggi pizza—meet your new friend. I first had a cacio-pepe style pizza at pizzeria Monella in Berlin and was wowed as a devout white pizza speculist by how the transformational fragrance of pepper cut through the cheese, just as it does in the classic Roman pasta. This is my at-home version, which has a sloppy sauce all over—made by whisking up finely grated pecorino and hot water, a technique taught to me by photographer and recipe developer Illaria di Emidio (@scusatema on Instagram) who uses this tempering method with pasta water when making cacio e pepe to yield the creamiest sauce! Use a young Pecorino that isn’t too aged (ie. too hard, in which case it’ll look akin to Parmesan) as this will break down easier. This dough works with a minimum of 1 hr. proofing time: To get an even better rise and flavor, leave it longer at room temperature or if you’ve only got an hour, use the dough proofing setting on your oven to or set your oven to 40°C/105°F degrees and let your dough proof inside. For crispy edges and a spongy, almost deep-dish like pizza, we used a sheet pan that was 30-cm-wide, 40-cm-long, and approx. 3-cm-deep (10 in x 15 in x 1 in)."

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

60 min

Ingredients

2Servings
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)
MetricImperial

Utensils

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

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How-To Videos

how-to-grate-cheese

How to grate cheese

basic-yeast-dough

Basic yeast dough

how-to-measure

How to measure

Nutrition per serving

Cal1666
Fat64 g
Protein70 g
Carb176 g
  • Step 1/3

    R2341-1
    • 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

    R2341-3
    • 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!

  • Enjoy your meal!

    5-ingredient cacio e pepe pizza

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