00:00Cacio e Pepe Pizza
00:02Cacio e Pepe Pizza
00:04This pizza is basically what
00:05happens when Italy's most beloved
00:07pasta dish decides to get cozy
00:09with a crispy crust.
00:10And honestly, we're all better for it.
00:13For the pizza base, you'll need all
00:15purpose flour and cornmeal for dusting,
00:172 pounds pizza dough,
00:192 tablespoons unsalted
00:20butter, and 4 large garlic cloves
00:22finely minced.
00:24For the cheese layer,
00:25use 8 ounces whole milk mozzarella cheese shredded,
00:282 ounces grated pepper,
00:30pecorino romano cheese,
00:32and 2 thirds cup whole milk ricotta cheese.
00:35For finishing, add freshly ground black pepper to taste and fresh basil for
00:40serving, if desired.
00:42Place a pizza stone in the oven and preheat it to 500 degrees
00:45Fahrenheit, or the highest temperature your oven allows.
00:48Generously dust a pizza peel with
00:50flour and cornmeal.
00:51Divide the pizza dough into two equal balls,
00:54then press one
00:55ball into a round, forming a half-inch rim around the edge for the crust.
00:59Gently stretch
01:00the dough, rotating as you go, until it forms a thin 10 to 12-inch circle.
01:05and transfer it to the prepared peel.
01:07Melt the butter and stir in the minced garlic.
01:10Then brush half of the garlic butter over the dough, leaving the crust border untouched.
01:15Sprinkle with 4 ounces of mozzarella and 1 ounce of pecorino romano, then dollop
01:201 third cup ricotta evenly over the surface and seasoned generously with freshly ground
01:25black pepper.
01:26Slide the pizza onto the hot stone and bake for 9 minutes.
01:30to 10 minutes, rotating halfway through until the cheese is bubbly and golden.
01:35The crust is crisp and lightly charred.
01:38Remove the pizza and let it cool for about 10 minutes.
01:40Then repeat the process with the remaining dough and toppings.
01:45Finish by sprinkling with additional pecorino romano and black pepper.
01:49Garnish with fresh
01:50basil if desired.
01:51Slice and serve hot.
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