The Best Cacio e Pepe Pizza You'll Ever Make

Описание: If you love cacio e pepe pasta and pizza, prepare yourself, because this recipe brings together two of the greatest Italian creations in one unforgettable dish. You get the crisp, puffy crust of a beautiful Neapolitan pizza, topped with one of Rome’s most famous and delicious flavour combinations.

This pizza recipe has been getting a lot of attention lately, but not everyone is doing it justice. Some recipes make the sauce far more complicated than it needs to be. The truth is, cacio e pepe is all about simplicity and technique. When made properly, you do not need any strange shortcuts, just good ingredients and the right method.

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INGREDIENTS:
Pizza Dough:
60% hydration pizza dough (follow my recipe here)
Bowl of semolina (for stretching the dough)

Sauce:
4 Tbsp Pecorino Romano, finely grated
Black pepper, as much as you like
1 mug warm tap water

METHOD:
1) In a small bowl, add the Pecorino Romano cheese, a generous amount of freshly cracked black pepper, and a splash of room-temperature tap water. Mix well using a spoon, adding more water gradually until you get a smooth, slightly runny cream with no lumps. Set it aside while you prepare the pizza dough.
2) Place your pizza dough into a bowl of semolina. Press gently from the center of the dough outward using your fingertips, pushing the air toward the edges. Do not press the rim. Turn the dough over and repeat the same process so both sides are lightly coated with semolina.
3) Transfer the dough onto a wooden pizza peel. Gently lift the edges and stretch it outward. You can lightly slap the dough against the peel to stretch it further, or lift it onto your knuckles and rotate it so gravity helps stretch the base naturally.
4) Take a small round cake tray and place it upside down in the center of the dough. This helps protect the middle of the pizza while the outer crust cooks and puffs up beautifully.
5) Place the pizza into a preheated oven at 400°C / 752°F. Bake for about 90 seconds in total, cooking one side for about 30 seconds at a time, turning the pizza as needed until the crust becomes puffed and lightly golden.
6) Remove the pizza from the oven and carefully lift off the cake tray. Pour the cacio e pepe mixture into the center of the pizza and spread it gently with a spoon. Finish with a generous sprinkle of grated Pecorino Romano and a little more freshly cracked black pepper.
7) Return the pizza to the oven and cook for just 5–10 seconds per side, enough for the cheese to warm through and the flavours to come together without overcooking the sauce.

Keep reading the recipe via:
https://www.vincenzosplate.com/cacio-...

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Cacio e Pepe Pizza
0:18 Ingredients of Cacio e Pepe Pizza
0:36 How to Make Cacio e Pepe Pizza Sauce
2:11 How to Stretch Neapolitan Pizza Dough
3:36 Par-Baking the Pizza Base
4:36 Pre-Order My New Cookbook, Authentic Italian
5:23 Adding the Cacio e Pepe Sauce & Final Bake
8:06 Time to Eat the Cacio e Pepe Pizza, E ora si Mangia

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