Imported from the web

Cacio e Pepe Pizza

Name: Cacio e Pepe Pizza
Prep time: 600 min
Cook time: 12 min
Total time: 615 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 cups bread flour (plus more for dusting); 1 cup warm water; 0.75 tsp instant yeast; 2 tsp kosher salt; 2 tbsp olive oil (divided; 1 tablespoon for greasing the bowl and 1 tablespoon for the baking sheet); 2 tsp crushed ice; 0.5 cup whole milk ricotta cheese; 0.25 cup freshly grated Parmigiano-Reggiano cheese; 2 tbsp heavy cream; 8 slices fresh mozzarella cheese; 1 cup shredded Pecorino Romano cheese; 1 tbsp freshly ground black pepper

Imported by Starr2 on SeeMeCook

A crisp-edged pizza topped with fresh mozzarella and Pecorino Romano, finished with freshly ground black pepper and a creamy ricotta–Parmigiano drizzle. Crushed ice in the center helps the cheese melt into a sauce without the crust center burning.

1 servings615 minItalian

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Ingredients

2 cups bread flour (plus more for dusting)
1 cup warm water
0.75 tsp instant yeast
2 tsp kosher salt
2 tbsp olive oil (divided; 1 tablespoon for greasing the bowl and 1 tablespoon for the baking sheet)
2 tsp crushed ice
0.5 cup whole milk ricotta cheese
0.25 cup freshly grated Parmigiano-Reggiano cheese
2 tbsp heavy cream
8 slices fresh mozzarella cheese
1 cup shredded Pecorino Romano cheese
1 tbsp freshly ground black pepper

Steps

1
In a large bowl, combine the bread flour and warm water, stirring with your hands until a shaggy mass forms. It may look a little dry; it will hydrate as it rests. Cover with a kitchen towel and leave at room temperature for 20 minutes.
2
Uncover the bowl. Sprinkle the instant yeast and kosher salt over the dough, then stir with a wooden spoon until evenly distributed.
3
Turn the dough onto a lightly floured surface. Knead for about 10 minutes, until a smooth ball forms. The dough will be very sticky; use a bench scraper or flat metal spatula to lift it from the surface rather than adding much extra flour. Dipping your palms in flour can also help prevent sticking.
4
Grease a clean large bowl with 1 tablespoon of the olive oil. Place the dough in the bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes.
5
Remove the towel and loosely cover the bowl with plastic wrap. Refrigerate the dough overnight.
6
Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender. Blend on medium speed until just combined, about 15 seconds.
7
Transfer the Parmesan cream to a zip-top bag and refrigerate until ready to use.
8
Remove the dough from the refrigerator and let it come to room temperature, about 30 minutes.
9
Preheat the oven to 500°F (260°C). While it heats, place a baking sheet upside down in the center of the oven.
10
Drizzle the remaining 1 tablespoon of olive oil over a clean baking sheet.
11
Transfer the dough from the bowl to the oiled baking sheet. Gently stretch it with your hands into a 12-inch round.
12
Place the crushed ice in the center of the dough.
13
Set the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the dough is light golden, about 8 minutes.
14
Remove the pizza from the oven. Arrange the fresh mozzarella slices evenly over the top.
15
Sprinkle the Pecorino Romano over the pizza.
16
Return the pizza to the oven and bake until the cheese is completely melted, about 4 minutes more.
17
Remove the pizza from the oven. Use a pepper mill to grind the black pepper evenly over the entire pizza.
18
Cut a ½-inch opening from one corner of the zip-top bag containing the Parmesan cream. Drizzle the cream over the pizza in a circular pattern.
19
Slice the pizza into 8 pieces and serve.
20
Enjoy!

Notes

The dough rises for about 90 minutes and is refrigerated overnight; the recipe lists 10 hours prep time overall. Recipe by Codii Lopez; inspired by La Cucina Italiana.