Cacio e Pepe Pizza
Cacio e Pepe Pizza
Ingredients
- 1 pound pizza dough, store-bought or homemade
- 2 tablespoons all-purpose flour, for dusting
- 3 ice cubes, medium-sized
- 1 cup Pecorino Romano cheese, finely grated
- 1 1/2 teaspoons black pepper, freshly cracked
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 475°F (or the highest temperature your oven can reach for pizza). If using a pizza stone or steel, place it in the oven during preheating.
⏱️ 15 min•🌡️ 475
- 2
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape (approximately 12-14 inches in diameter). Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with semolina.
⏱️ 5 min00
- 3
Lightly dust the center of the pizza dough with 1 tablespoon of all-purpose flour. Place the 3 medium-sized ice cubes directly in the center of the floured dough. This will prevent the center from puffing up excessively and create the 'pasta water' effect.
⏱️ 2 min00
- 4
Carefully transfer the pizza with the ice cubes to the preheated oven, either directly onto the pizza stone/steel or on a baking sheet. Bake for 8-10 minutes, or until the crust is golden brown and the ice cubes have completely melted, creating a moist, slightly thickened area in the center.
⏱️ 10 min•🌡️ 475
- 5
Remove the pizza from the oven. Immediately and generously sprinkle the finely grated Pecorino Romano cheese over the entire surface of the pizza, focusing on the moist center. Then, sprinkle the freshly cracked black pepper evenly over the cheese.
⏱️ 1 min00
- 6
To perform 'mantecatura' on the pizza, use the back of a spoon or a spatula to gently but continuously swirl and spread the melted ice/flour mixture and the cheese in a rhythmic motion. This helps to emulsify the cheese and create a glossy, creamy sauce directly on the pizza crust. Drizzle with olive oil.
⏱️ 2 min00
- 7
Slice the Cacio e Pepe Pizza and serve immediately, enjoying the unique creamy texture and peppery flavor.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe Pizza
- 1 pound pizza dough, store-bought or homemade
- 2 tablespoons all-purpose flour, for dusting
- 3 ice cubes, medium-sized
- 1 cup Pecorino Romano cheese, finely grated
- 1 1/2 teaspoons black pepper, freshly cracked
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 475°F (or the highest temperature your oven can reach for pizza). If using a pizza stone or steel, place it in the oven during preheating.
⏱️ 15 min•🌡️ 475 - 2
On a lightly floured surface, stretch or roll out the pizza dough to your desired thickness and shape (approximately 12-14 inches in diameter). Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with semolina.
⏱️ 5 min00 - 3
Lightly dust the center of the pizza dough with 1 tablespoon of all-purpose flour. Place the 3 medium-sized ice cubes directly in the center of the floured dough. This will prevent the center from puffing up excessively and create the 'pasta water' effect.
⏱️ 2 min00 - 4
Carefully transfer the pizza with the ice cubes to the preheated oven, either directly onto the pizza stone/steel or on a baking sheet. Bake for 8-10 minutes, or until the crust is golden brown and the ice cubes have completely melted, creating a moist, slightly thickened area in the center.
⏱️ 10 min•🌡️ 475 - 5
Remove the pizza from the oven. Immediately and generously sprinkle the finely grated Pecorino Romano cheese over the entire surface of the pizza, focusing on the moist center. Then, sprinkle the freshly cracked black pepper evenly over the cheese.
⏱️ 1 min00 - 6
To perform 'mantecatura' on the pizza, use the back of a spoon or a spatula to gently but continuously swirl and spread the melted ice/flour mixture and the cheese in a rhythmic motion. This helps to emulsify the cheese and create a glossy, creamy sauce directly on the pizza crust. Drizzle with olive oil.
⏱️ 2 min00 - 7
Slice the Cacio e Pepe Pizza and serve immediately, enjoying the unique creamy texture and peppery flavor.
⏱️ 1 min00