Cacio e Pepe Pizza | Creamy Italian Pecorino Pizza
(0)
30 min
Under an hour
Kifli Kukták
A klasszikus római Cacio e Pepe tészta ihlette ellenállhatatlan fehér pizza: ropogósra sült házi tészta, olvadt mozzarella, selymesen ráolvadó érett pecorino sajt és frissen őrölt fekete bors tökéletes harmóniája.
Preparation method
Preparing and proving the dough
In a large bowl, mix the flour, instant yeast, and salt. Add the lukewarm water and one tablespoon of extra virgin olive oil, then knead into a soft, elastic dough in about 8-10 minutes.
Shape the dough into a smooth ball, grease lightly with olive oil, then cover and let rise at room temperature for 60 minutes until doubled in size.
Shaping and baking
Preheat the oven to 250 °C along with a pizza tray or pizza stone. Gently stretch the risen dough by hand on a lightly floured surface, leaving a thicker crust around the edges.
Chef's tip
For the most intense aroma, toast the black peppercorns in a dry pan for 1 minute just before using, then crush them coarsely in a mortar.
Pecorino cheese is naturally salty and robust, so besides what is in the dough, the topping requires no additional salt.
Ingredients
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