Cacio E Pepe Pizza
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 717
- Total Fat
- 36
- Saturated Fat
- 13
- Carbohydrates
- 72
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 58
- Sodium
- 664
- Total: 2 hr 45 min
- Active: 30 min
Ingredients
For the Dough:
2 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon kosher salt
1 teaspoon coarsely ground pepper
1 cup warm water (about 100 degrees F)
2 teaspoons sugar
1 teaspoon active dry yeast
2 tablespoons extra-virgin olive oil, plus more for the bowl
For the Pizza:
1/2 cup ice cubes
1/4 cup extra-virgin olive oil
1 cup fresh ricotta cheese (about 8 ounces)
1 cup finely grated pecorino Romano cheese (about 4 ounces)
2 teaspoons coarsely ground pepper
Kosher salt
Directions
- Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
- Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.
Cook’s Note
Baking pizza dough with ice on top may sound strange, but it gives this crust a soft, almost creamy texture.