00:00Cacio e Pepe Pizza
00:03This 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,
00:11we're all better for it.
00:13For the pizza base,
00:14you'll need all
00:15purpose flour and cornmeal
00:16for dusting,
00:172 pounds pizza dough,
00:182 tablespoons unsalted
00:20butter,
00:21and 4 large garlic cloves
00:23finely minced.
00:24For the cheese layer,
00:25use 8 ounces whole milk
00:27mozzarella cheese shredded,
00:282 ounces grated pepper
00:30pecorino romano cheese,
00:31and 2 thirds cup whole milk ricotta cheese.
00:35For finishing,
00:36add freshly ground
00:37black pepper to taste
00:38and fresh basil for
00:40serving,
00:41if desired.
00:42Place a pizza stone in the oven
00:43and preheat it to 500 degrees
00:45Fahrenheit,
00:46or the highest temperature
00:47your oven allows.
00:48Generously dust a pizza peel
00:50with flour and cornmeal.
00:51Divide the pizza dough into
00:53two equal balls,
00:54then press one
00:55one ball into a round,
00:56forming a half-inch rim
00:57around the edge
00:58for the crust.
00:59Gently stretch
01:00the crust
01:00dough,
01:01rotating as you go,
01:02until it forms a thin
01:0310 to 12-inch circle
01:05and transfer it
01:06to the prepared peel.
01:07Melt the butter
01:08and stir in the minced garlic.
01:10Then brush half
01:11of the garlic butter
01:12over the dough,
01:13leaving the crust border untouched.
01:15Sprinkle with 4 ounces of mozzarella
01:17and 1 ounce of Pecorino Romano,
01:19then dollop
01:201-3rd cup ricotta evenly over the surface
01:22and seasoned generously
01:23with freshly grilled
01:25ground black pepper.
01:27Slide the pizza onto the hot stone
01:29and bake for 9 minutes.
01:309 to 10 minutes,
01:31rotating halfway through
01:32until the cheese is bubbly
01:34and golden.
01:35The crust is crisp
01:36and lightly charred.
01:37Remove the pizza
01:38and let it cool
01:39for about 10 minutes.
01:40about 5 minutes,
01:41then repeat the process
01:42with the remaining dough
01:43and toppings.
01:45Finish by sprinkling with additional
01:47Pecorino Romano
01:48and black pepper.
01:49Garnish with fresh
01:50basil if desired.
01:51Slice and serve hot.
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