Pizza Cacio e Pepe | Crispy Roman Cheese Pizza
(0)
35 min
Under an hour
Kifli Kukták
Autentikus római fehér pizza ropogós tésztán, olvadó mozzarellával, bőséges finomra reszelt érett pecorino sajttal és frissen őrölt, illatos fekete borssal sütve.
Preparation method
Preparing the pizza dough
In a mixing bowl, combine the all-purpose flour, salt, granulated sugar, and instant yeast. Pour in the lukewarm water and 20 ml of extra virgin olive oil.
Knead it into a smooth, elastic dough for about 8-10 minutes by hand or using a stand mixer. Shape it into a ball, lightly oil its surface, then cover and let it rise in a warm place for 50-60 minutes, until doubled in size.
Assembly and cheese topping
Preheat the oven to the highest possible temperature, 240-250 °C (conventional top and bottom heat or pizza setting). Heat a baking sheet or pizza stone in the oven.
Chef's tip
For the most authentic flavor, use coarsely cracked or freshly ground pepper, and you can also lightly toast it in a dry pan for 1 minute before sprinkling for deeper aromas.
The secret of Cacio e Pepe is the intensely flavored pecorino: sprinkled on immediately after baking, the pecorino melts on the hot pizza, giving it that special creamy finish that made the classic pasta dish famous.
Ingredients
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