Cacio e Pepe Pizza | Daniele Uditi | Gozney Dome

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.

Make the cacio e pepe crema by mixing whole milk ricotta, pecorino Romano, parmigiano, and Panna or heavy cream in a bowl.

Use a fork to smash everything together until well combined, and taste to adjust salt if necessary.

In a separate bowl, add Panna or heavy cream, a pinch of salt, and a good amount of black pepper, then whisk for 30 seconds to create the sauce for the pizza.

Stretch the Roman style pizza dough, starting from the center and working outwards to create a big fluffy crust, pinching the edges for a crispy texture.

Use fingertips to stretch the dough, turning as needed, and keep it flat in the center to maintain a bubbly crust.

Ensure the dough weighs around 180 grams for a light pizza, and shake off excess flour after shaping.

Spread the cacio e pepe base (Panna with salt and pepper) over the pizza, leaving about 1 cm from the crust.

Add pecorino Romano cheese evenly over the base, followed by small pieces of Fior di latte cheese, being careful not to overcrowd.

Sprinkle a little semolina flour on the pizza peel before transferring the pizza, then adjust it on the peel for the oven.

Place the pizza in the oven, monitoring the microbubbles rising and the browning of the edges, keeping it away from the flame for controlled crispiness.

Bake until the crust is crispy and charred but not overly burnt, checking for a nice flaky texture.

Once out of the oven, add a spoonful of the ricotta cacio e pepe crema on top, followed by a generous amount of black pepper and a drizzle of olive oil, finishing with a pinch of salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens