The Best Cacio e Pepe Pizza You'll Ever Make

pecorino romano cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Parmesan offers a similar flavor profile at a lower cost.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta is less expensive and can add creaminess.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens