Pizza with cheese and pepper "Cacio e pepe"
Votes: 2
Time: 2 hours 45 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Pizza with cheese and pepper "Cacio e pepe" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the test:
- 2 and 3/4 cups flour, plus a little extra for dusting
- 1 tbsp. salt
- 1 teaspoon coarsely ground black pepper
- 1 cup warm water (about 40°C)
- 2 teaspoons of sugar
- 1 teaspoon dry active yeast
- 2 tbsp olive oil, plus more to grease the bowl
For pizza:
- 0.5 cups ice cubes
- 1/4 cup olive oil
- 1 tbsp. ricotta cheese (about 230 gr.)
- 1 cup finely grated Pecorino Romano cheese (about 110 gr.)
- 2 tsp coarsely ground black pepper
We recommend
Recipes with similar ingredients: yeast dough, flour, ricotta cheese, Pecorino Romano cheese
Cooking the dish according to the recipe:
- Prepare the dough: In a large bowl, combine flour, salt, and pepper. Make a deep well in the center of the mixture and pour in warm water. Sprinkle the sugar and yeast over the water and let it bubble for 5-10 minutes. Pour olive oil into the well, then stir with a wooden spoon.
Place on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. - Prepare the pizza: One hour before baking, place a pizza stone or upside-down baking sheet in the bottom third of the oven and preheat to 260°C.
On a floured surface, shape the dough into a 30cm circle. Transfer the dough to a well-floured pizza peel or another well-floured, inverted baking sheet. Spread ice evenly over the dough and drizzle with 2 tablespoons of olive oil.
Carefully slide the pizza crust onto the heated stone. Bake until golden brown and the ice has melted, 12-13 minutes. - Transfer the pizza to a cutting board and top with ricotta pieces using a small spoon. Sprinkle with pecorino and pepper; drizzle with the remaining 2 tablespoons of olive oil and season with salt.
Chef's note
Baking pizza with ice may seem like an unusual idea, but this subtlety makes the pizza crispy while maintaining a soft, almost creamy, texture.
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