The Best Cacio e Pepe Pizza You'll Ever Make

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. In a small bowl, mix the finely grated Pecorino Romano, a generous amount of freshly cracked black pepper and a splash of room-temperature tap water. Add more water a little at a time, stirring, until it is a smooth, slightly runny cream with no lumps. Set aside.
2. Press the dough from its centre outward with your fingertips, pushing the air to the edges and leaving the rim alone. Turn it over and repeat so both sides are lightly coated with semolina.
3. Transfer the dough to a wooden peel. Gently lift and stretch the edges outward, slapping it lightly on the peel or stretching it over your knuckles to widen the base.
4. Place a small round cake tin upside down in the centre of the dough to protect the middle while the edge cooks.
5. Bake in a preheated oven at 400°C (752°F) for about 90 seconds in total, cooking one side for about 30 seconds at a time and turning as needed, until the crust is puffed and lightly golden.
6. Remove the pizza, lift off the cake tin, and spread the cheese mixture over the centre with a spoon. Sprinkle generously with more grated Pecorino Romano and a little black pepper.
7. Return the pizza to the oven for 5 to 10 seconds per side, just until the cheese is warm and the sauce is heated through without overcooking.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

CheesePecorino cheeseSemolinaPizza dough