Name: 5-ingredient cacio e pepe pizza
Prep time: 30 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: italian
Ingredients: 15.8 oz bread flour; 5.25 oz Pecorino cheese; 2 tsp pepper; 5.25 oz shredded mozzarella cheese; 0.25 oz active dry yeast; 1.66 cups water (lukewarm); 1 pinch sugar; 2 tsp salt; 2.75 tbsp olive oil; flour (for dusting); olive oil (for greasing)

5-ingredient cacio e pepe pizza

Based on 22 ratings

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"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)."

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.

5-ingredient cacio e pepe pizza

Ingredients

Utensils

Nutrition per serving

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Enjoy your meal!

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