The Best Cacio e Pepe Pizza You’ll Ever Make

If you love cacio e pepe pasta and pizza, prepare yourself, because this recipe brings together two of the greatest Italian creations in one unforgettable dish. You get the crisp, puffy crust of a beautiful Neapolitan pizza, topped with one of Rome’s most famous and delicious flavour combinations.

This pizza recipe has been getting a lot of attention lately, but not everyone is doing it justice. Some recipes make the sauce far more complicated than it needs to be. The truth is, cacio e pepe is all about simplicity and technique. When made properly, you do not need any strange shortcuts, just good ingredients and the right method.

Cacio e pepe literally means “cheese and pepper,” and that simplicity is exactly what makes this dish so special. Just like the pasta, this pizza relies on only a few ingredients, but when they come together properly, the result is sensational. The sauce becomes creamy and luscious, the pepper gives it warmth and lift, and the crust holds everything together beautifully.

Do not expect a pizza overloaded with toppings. This one is minimalist, elegant, and full of flavor. It is light in ingredients but absolutely explosive in taste. The puffed crust, creamy topping, and sharp Pecorino make it a dream for cheese lovers, and once you try it, there is a very good chance it will become your new favourite pizza.

Watch: The Best Cacio e Pepe Pizza You’ll Ever Make

This Recipe Makes The Cheesiest Peppery Best Pizza Ever

Vincenzo’s Plate Tips to Make Cacio e Pepe Pizza

Respect the Water

When making a cacio e pepe sauce for pasta, the starchy pasta water is what usually helps the cheese melt into a silky cream. For this pizza version, you can absolutely use pasta water if you have some ready, but don’t worry if you don’t. A little room temperature tap water will still help loosen the Pecorino and bring the sauce together nicely. The key is adding it gradually so the cheese melts smoothly instead of clumping.

Dough That’s Ready to Stretch

Cold dough straight from the fridge will fight you. Always let your pizza dough rest at room temperature for about 4 hours before stretching. This allows the gluten to relax, making the dough softer, easier to handle, and much less likely to tear.

Ice Is Not Nice

You may have seen some chefs placing ice cubes on pizza to protect the center while baking. In my opinion, this is completely unnecessary. It can create too much moisture and affect the texture of the pizza. A much better solution is simply covering the middle with a small round baking tray during the first stage of cooking. This protects the center while the crust begins to puff.

Skip the Olive Oil

Unlike many white pizzas, cacio e pepe pizza does not need a drizzle of olive oil on top. Instead, finish the pizza with a generous sprinkle of Pecorino Romano. The cheese melts beautifully and helps protect the delicate cacio e pepe sauce while adding that sharp, salty flavour the dish is famous for.

How to Serve Cacio e Pepe Pizza

Cacio e pepe pizza is one of those pizzas that should never sit around waiting. The moment it comes out of the oven is when it’s at its absolute best.

Slice it right away and take that first bite while the base is still hot and the crust has that perfect crunch. The sharp, salty cheese and the gentle heat from the pepper come together in a way that’s simple, bold, and incredibly delicious.

And don’t worry about leftovers… this is the kind of pizza that usually disappears within seconds of hitting the table.

Cacio e Pepe Pizza

Print Recipe

5 from 1 vote

Cacio e pepe pizza is a Roman-inspired white pizza that takes the bold flavours of the classic pasta dish and places them on top of a beautifully cooked pizza base. Instead of heavy toppings, this recipe keeps things simple and lets just a few ingredients shine. The base starts with a 60% hydration pizza dough, which bakes into a light, airy crust with a crisp bottom and a proud, puffy edge. Once the crust is perfectly cooked, the cacio e pepe mixture is added to the centre so the cheese melts gently while the pepper releases its warm aroma. The result is a pizza that feels both bold and elegant. The sharp Pecorino brings saltiness and depth, the black pepper adds heat and fragrance, and the crust holds everything together with that beautiful crunch. It might look simple, but don’t be fooled. This combination of pepper, Pecorino, and perfectly baked dough is incredibly satisfying and guaranteed to disappear quickly once it hits the table.

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Servings: 1 Pizza

Equipment

• ▢
  Small bowl
• ▢
  Spoon
• ▢
  Wooden pizza peel
• ▢
  Small round baking tray (cake tray)
• ▢
  Oven mitts or kitchen towel

Ingredients

Pizza Dough:

• ▢ 60% hydration pizza dough (follow my recipe here)
• ▢ Bowl of semolina, for stretching the dough

Sauce:

• ▢ 4 Tbsp Pecorino Romano, finely grated
• ▢ Black pepper, as much as you like
• ▢ 1 mug warm tap water

Cook ModePrevent your screen from going dark

Instructions

• In a small bowl, add the Pecorino Romano cheese, a generous amount of freshly cracked black pepper, and a splash of room-temperature tap water. Mix well using a spoon, adding more water gradually until you get a smooth, slightly runny cream with no lumps. Set it aside while you prepare the pizza dough.
• Place your pizza dough into a bowl of semolina. Press gently from the center of the dough outward using your fingertips, pushing the air toward the edges. Do not press the rim. Turn the dough over and repeat the same process so both sides are lightly coated with semolina.
• Transfer the dough onto a wooden pizza peel. Gently lift the edges and stretch it outward. You can lightly slap the dough against the peel to stretch it further, or lift it onto your knuckles and rotate it so gravity helps stretch the base naturally.
• Take a small round cake tray and place it upside down in the center of the dough. This helps protect the middle of the pizza while the outer crust cooks and puffs up beautifully.
  
• Place the pizza into a preheated oven at 400°C / 752°F. Bake for about 90 seconds in total, cooking one side for about 30 seconds at a time, turning the pizza as needed until the crust becomes puffed and lightly golden.
• Remove the pizza from the oven and carefully lift off the cake tray. Pour the cacio e pepe mixture into the center of the pizza and spread it gently with a spoon. Finish with a generous sprinkle of grated Pecorino Romano and a little more freshly cracked black pepper.
• Return the pizza to the oven and cook for just 5–10 seconds per side, enough for the cheese to warm through and the flavours to come together without overcooking the sauce.

Video

E ora si mangia, Vincenzo’s Plate….Enjoy!

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