Servings: 4 people
Equipment
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
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!
