Cacio e Pepe Pizza Perfection: A Roman Classic, Los Angeles Style

Discover the ultimate Cacio e Pepe Pizza with a Los Angeles twist – a creamy, peppery Roman classic turned into an unforgettable pizza experience.

In the heart of Los Angeles, Pizzana has reimagined the timeless Roman dish, Cacio e Pepe, as a pizza masterpiece. This creation is a love letter to simplicity, where creamy Pecorino Romano and cracked black pepper take center stage, just as they do in the classic pasta. The crust, perfectly blistered and chewy, acts as the ideal canvas for this bold yet minimalist flavor profile. Every bite is a silky blend of sharp cheese, earthy pepper, and the subtle nuttiness of quality olive oil. This pizza is proof that, with the right ingredients and craftsmanship, less truly is more.

Cacio e Pepe Pizza Perfection – A Roman Classic, Los Angeles Style

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Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Pizza Stone or Baking Steel: Ensures a crispy, evenly baked crust.
• Mixing Bowls: For dough preparation and cheese blending.
• Rolling Pin or Hands: To shape the dough into your desired pizza base.
• Microplane or Fine Grater: For finely grating cheeses.
• Pizza Peel: For transferring the pizza safely to the oven.
• Oven (or Pizza Oven): High heat is crucial for a perfect blistered crust.

Ingredients

For the Dough:

• 250 g 2 cups all-purpose flour
• 5 g 1 tsp salt
• 2 g ½ tsp sugar
• 5 g 1 tsp instant yeast
• 150 ml ⅔ cup warm water
• 15 ml 1 tbsp olive oil
• For the Sauce & Base:
• 2 tbsp heavy cream optional for extra creaminess
• 50 g ½ cup Pecorino Romano cheese, finely grated
• 25 g ¼ cup Parmigiano-Reggiano cheese, finely grated
• 1 tbsp unsalted butter

For the Toppings:

• 1 tsp freshly cracked black pepper adjust to taste
• 2 tbsp extra-virgin olive oil
• Additional Pecorino Romano for garnish

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Instructions

Step 1: Prepare the Dough

• In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
• Add flour and salt, mixing until a shaggy dough forms.
• Drizzle in olive oil and knead for 8–10 minutes until smooth and elastic.
• Cover with a damp towel and let it rise for 1 hour, or until doubled in size.

Step 2: Make the Cacio e Pepe Sauce

• In a small pan over low heat, melt butter.
• Add heavy cream (if using) and stir in Pecorino and Parmigiano, whisking until creamy.
• Add freshly cracked black pepper and mix. Keep warm.

Step 3: Assemble the Pizza

• Preheat the oven with a pizza stone to 250°C (480°F).
• Punch down the risen dough and shape it into a thin, round base.
• Brush with olive oil, then spread the Cacio e Pepe sauce evenly over the base.
• Top with extra Pecorino Romano and more black pepper to taste.

Step 4: Bake the Pizza

• Transfer the pizza to the preheated stone and bake for 7–10 minutes, until the crust is golden and blistered.
• Remove, drizzle with a touch of extra-virgin olive oil, and finish with a sprinkle of Pecorino.

Notes

Shortcut: Use store-bought pizza dough for a faster version.

Variation: Try adding a handful of fresh arugula on top after baking for a peppery green twist.

Tip: Freshly cracked black pepper is essential—avoid pre-ground pepper for the best aroma.

Tried this recipe?Let us know how it was!