Cacio e Pepe Pizza

To ensure that the pizza dough he makes at the Sbanco restaurant in Rome is of the highest quality, the chef Stefano Callegari takes his time in the preparation process. In the following step, he incorporates the tastes of cacio e pepe pasta into the dough for the pizza. In addition to that, he has developed a novel method, which comprises applying a small number of crushed ice to the dough before placing it in the oven once it has achieved a high temperature.

This is done in order to facilitate the process of baking the dough. While the bottom and the edge of the dough become crisp and breaking, the middle of the dough is able to keep its wetness and has a delicate texture. This occurs at the same time. When preparing this dish, it is necessary to bear in mind that the dough is the primary focus; the topping, despite the fact that it is excellent, contributes only a small amount to the overall dish. You will find additional pizza recipes within this PowerPoint presentation that you can access.

Cacio e Pepe Pizza
Cacio e Pepe Pizza

To ensure that the pizza dough he makes at the Sbanco restaurant in Rome is of the highest quality, the chef Stefano Callegari takes his time in the preparation process. In the following step, he incorporates the tastes of cacio e pepe pasta into the dough for the pizza. In addition to that, he has developed a novel method, which comprises applying a small number of crushed ice to the dough before placing it in the oven once it has achieved a high temperature.

Pizza

This is done in order to facilitate the process of baking the dough. While the bottom and the edge of the dough become crisp and breaking, the middle of the dough is able to keep its wetness and has a delicate texture. This occurs at the same time. When preparing this dish, it is necessary to bear in mind that the dough is the primary focus; the topping, despite the fact that it is excellent, contributes only a small amount to the overall dish. You will find additional pizza recipes within this PowerPoint presentation that you can access.

Ingredients

1/8 teaspoon active dry yeast

7 1/4 cups all-purpose flour

1 tablespoon kosher salt

Canola oil, for greasing and brushing

Cornmeal, for sprinkling

Crushed ice

1 1/2 cups finely grated Pecorino Romano cheese (4 ounces)

Cacio e Pepe Pizza
Cacio e Pepe Pizza

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

Directions

In a medium saucepan, heat 3 cups of water to 80°. Transfer 2 tablespoons of the warm water to a small bowl and whisk in the yeast. In a large bowl, combine the flour with the remaining warm water and stir with a wooden spoon until a shaggy dough forms. Cover both bowls with plastic wrap and let stand for 30 minutes.

Mix the salt into the yeast and add to the dough in the large bowl. Knead until all of the liquid is absorbed; the dough will be quite wet. Cover with plastic wrap and let stand at room temperature for 30 minutes.

With a dampened hand, lift one edge of the dough, stretch it up and fold it over the top of the dough. Turn the bowl a quarter turn, lift up the edge of the dough, stretch it up and fold it over the top. Repeat until you’ve turned the bowl all the way around. Cover the bowl with plastic wrap and let the dough stand for 30 minutes. Repeat the lifting and folding one more time, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until tripled in bulk, about 12 hours.

Turn the dough out onto a lightly floured work surface and cut into 6 equal pieces. Take 1 piece of dough and pull the edge into the center, then place seam side down on the work surface. Roll the dough into a ball and set on an oiled baking sheet. Repeat with the remaining 5 pieces of dough, arranging them 3 inches apart on the sheet. Brush the rounds with canola oil and cover with plastic wrap. Refrigerate for at least 8 or up to 12 hours.

Let the dough stand at room temperature for 30 minutes. Preheat the broiler. Place an inverted baking sheet or a pizza stone in the oven 8 inches from the heat. Invert a second baking sheet and dust liberally with cornmeal.

Cacio e Pepe Pizza
Cacio e Pepe Pizza

On a lightly floured surface, use your fingertips to press 1 ball of dough into a 6-inch round, leaving a border around the edge and keeping the center slightly thicker than the rest. Use your palms to press the dough into a 10- to 12-inch round. Transfer to the cornmeal-dusted sheet and slide onto the hot sheet in the oven. Place 2 tablespoons of ice in the center of the dough and bake for about 8 minutes, until golden. Immediately sprinkle 1/4 cup of the cheese all over the pizza, drizzle with olive oil and season with pepper. Serve immediately. Repeat to make 5 more pizzas.

FAQ:

What is Cacio e Pepe Pizza?

Pizza is a fusion dish that blends components of Italian cuisine, notably the flavors of Cacio e Pepe pasta, with the notion of pizza. Cacio e Pepe Pizza is a dish that combines these two elements. In most cases, it is comprised of a pizza crust that is covered with a cheese sauce that is created from Pecorino Romano cheese and freshly cracked black pepper.

What does “Cacio e Pepe” mean?

“Cacio e Pepe” is an Italian word that means “cheese and pepper” in English. It is a phrase that originates from Italy. The term refers to a traditional Roman pasta meal that is prepared by tossing spaghetti or tonnarelli pasta with a straightforward sauce that is composed of Pecorino Romano cheese, black pepper, and the water used to finish cooking the pasta.

What ingredients are commonly used in Cacio e Pepe Pizza?

Cacio e Pepe Pizza typically consists of pizza dough or crust, Pecorino Romano cheese, freshly cracked black pepper, olive oil, and occasionally other toppings such as roasted garlic, caramelized onions, or arugula for added flavor and texture. These aforementioned components are commonly used in the preparation of this pizza.

How do I make Cacio e Pepe Pizza?

When you want to prepare a pizza with cacio e pepe, you should begin by laying out pizza dough on a pizza stone or a baking sheet. A light coating of olive oil and freshly ground black pepper should be applied to the dough before it is baked. The dough should be covered with a coating of a creamy cheese sauce that is created from melted Pecorino Romano cheese. Make sure that the sauce is distributed evenly. To ensure that the crust is golden brown and the cheese is melted and bubbling, bake the pizza in an oven that has been warmed. In preparation for serving, garnish with more black pepper and grated cheese mixture.

Can I make Cacio e Pepe Pizza without a cheese sauce?

The classic recipe for Cacio e Pepe Pizza asks for a creamy cheese sauce that is created from Pecorino Romano cheese. However, you can alternatively make a simpler version of the pizza by putting grated cheese directly onto the pizza dough and topping it with freshly cracked black pepper. Cacio e Pepe pasta is still prepared using this method, which simplifies the preparation procedure while preserving its signature flavor.

Is Cacio e Pepe Pizza vegetarian?

There is little doubt that Cacio e Pepe Pizza is suitable for vegetarians, as it normally does not include any meat or other goods derived from animals, with the exception of the Pecorino Romano cheese, which is manufactured from sheep’s milk. Nevertheless, it is of the utmost importance to examine the ingredients of the pizza dough as well as any additional toppings for any components that are not meant for vegetarians.

Can I add additional toppings to Cacio e Pepe Pizza?

In spite of the fact that Cacio e Pepe Pizza is often quite straightforward, you are free to add additional toppings in order to tailor it to your individual preferences in terms of flavor. Some of the most common additions include roasted garlic, onions that have been caramelized, mushrooms that have been sautéed, fresh herbs such as parsley or thyme, or a drizzle of olive oil of the highest quality for extra flavor.

Is Cacio e Pepe Pizza gluten-free?

It is possible to make Cacio e Pepe Pizza gluten-free by using a pizza crust or dough that does not include gluten and by ensuring that all of the other components do not contain any grains that contain gluten. Pecorino Romano cheese does not contain gluten by its own nature; however, it is vital to check for any potential cross-contamination with goods that contain gluten.

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