- 8 cups bread flour
- 2 3/4 cups water, room temperature
- 1 teaspoon active dry yeast
- 2 tablespoons sea salt
- 2 cups cow ricotta
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup regular heavy whipping cream
Cacio e Pepe Pizza
- Flour or semolina
- Extra-virgin olive oil
- Freshly cracked black pepper
- 2 to 3 tablespoons regular heavy whipping cream, per pizza
- 1 2/3 cups grated dry whole milk mozzarella
- 2 1/2 cups grated fresh mozzarella
- 5 tablespoons Parmigiano-Reggiano
- In a bowl, add the flour and water and combine until the mixture comes together. Let rest for 30 minutes.
- Dissolve the yeast in a little warm water and add to flour and water mixture. Knead until all the yeast is absorbed. Add the salt and knead for 10 to 15 minutes to start developing some gluten.
- Let the dough rest for at least 1 hour, then divide into baseball-sized balls (250 grams).
- Place balls of dough on a tray or in a plastic container, with plenty of space between them, and let proof at room temperature for 5 to 6 hours until double in size.
- Place ricotta, Parmigiano and whipping cream in a blender.
- Blend until creamy, and store in a squeeze bottle or bowl.
- Let set in the refrigerator for 2 to 3 hours before using.
Cacio e Pepe Pizza
- Place a pizza stone on the bottom rack of your oven and another one on the top rack. Preheat oven for 1 hour at 500 degrees or on broil. (This will help the stone absorb some heat and give you an extra 50 to 100 degrees.)
- Sprinkle a little semolina or flour on a wooden pizza peel. Stretch the dough in a circular shape and place it on the pizza peel.
- Brush the crust with olive oil, and lightly whip heavy cream with a pinch of salt and pepper. Spread 2 to 3 tablespoons of the cream on the dough. Spread to the edges without touching the crust.
- Sprinkle 1/3 cup of dry whole milk mozzarella and 1/2 cup of fresh mozzarella evenly over the dough. Last, sprinkle 1 tablespoon of Parmigiano-Reggiano on top.
- Slide the pizza onto the bottom pizza stone and let cook until crust is golden brown, approximately 6 to 7 minutes.
- Place the pizza on a cooling rack for 30 seconds. This will allow any initial steam to release.
- Cut pizza into slices and squeeze or spoon over 1 tablespoon of Parmigiano crema on each piece. Finish with cracked black pepper over top.