Cacio e Pepe Pizza
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.
Servings 1 Pizza
Equipment
- Small bowl
- Spoon
- 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
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.