5-ingredient cacio e pepe pizza
Ingredients
Utensils
liquid measuring cup, bowl (large), whisk, kitchen towel, oven, baking sheet, kettle, fine grater, bowl (small)
Nutrition per serving
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
- 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!
Enjoy your meal!