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.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/cacio-e-pepe-pizza/
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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
METHOD:
1) 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.
2) 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.
3) 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.
4) 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.
5) 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.
6) 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.
7) 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.
Keep reading the recipe via:
https://www.vincenzosplate.com/cacio-e-pepe-pizza/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Cacio e Pepe Pizza
0:18 Ingredients of Cacio e Pepe Pizza
0:36 How to Make Cacio e Pepe Pizza Sauce
2:11 How to Stretch Neapolitan Pizza Dough
3:36 Par-Baking the Pizza Base
4:36 Pre-Order My New Cookbook, Authentic Italian
5:23 Adding the Cacio e Pepe Sauce & Final Bake
8:06 Time to Eat the Cacio e Pepe Pizza, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
48 Comments
That looks delicious. It's always a shame when I spot someone using old pepper for dishes like this one.
You are a pro in pizza too Vincenzo! I will try to make it!
Now we are talking! 😊
sembra delizioso!
I love spaghetti con cacio e pepe, but pizza without any pomodori reminds me of the days when there was a shortage of passata in the UK.
Can I have a piece please!
I can’t wait to make this. I’ve never heard of it before. Grazie Vincenzo.
Pizza looks brilliant Vincenzo! Just wanted to thank you for the high quality videos you have been making. The italian cuisine is really something else. Greetings from Croatia 🇭🇷, my late father was a huge enjoyer of yours.
Tiramisu pizza next 😀
How about blended almonds, walnuts, pistachio and others instead of the cheese?
I personally never tried these kinds of combinations, and I never tried the Cacio e Pepe Pizza.
Amazing! Thank you,God bless! I have been blessed to grow up eating pecorino!
Great video as always Vincenzo. Next you should react to Guga's ultimate porchetta recipe, it's much better than his mortadella porchetta!
Thanks so much. What pizza oven are you using?
Great idea! Olive oil usually doesn't go on cacio e pepe, but since it's a pizza I'd drizzle a little on top, personally. A little roasted artichoke hearts too 😋
Where's the pineapple Vincenzo?
Ottimo!! Now, that's a great pizza!! Thank you Vincenzo!
going to make this tomorrow
I really don't believe that Gordon Ramsay would make it that way!
Vincenzo, you may create a civil war with this pizza, my friend. Who can claim this one? Rome? Naples? Pescara?
I remember Sam the Cooking Guy making a cacio e pepe pizza. Honestly, I hadn't made it yet, so I'm amped to compare and see how it goes!!
0:38 Why does it come out of a bag? 😭
Your dough needs a resting time of at least 24 hours to get the desired fermentation resulting in a good crunch and a great taste! That’s the real secret to making proper pizza.
Another secret is knowing the hydration of the dough. In an oven that can be heated to 400° the hydration of the dough can be 80%. But a regular household oven does not reach 400°. These heat up to max 275 or similar. So your hydration must be less. In this case you can choose an hydration of 60 to 65%.
Third secret is to make a ‘poolish’ first. From this very wet starter dough you create the final dough. Together with the 24 hour fermentation you will be the pizza king. Well, almost. You need a stone or tile in your pre heated oven to quick bake your product. Pizza king number one now!
Recipe:
Flour 100%
Water 60/65%
Salt 2%
Yeast >1%
24 hours to rest in fridge.
Squeezed can tomato’s with only a pinch of salt.
After baking poor olive oil, add basilica and oregano.
This cacio e pepe baked with sliced potatoes. Or add French fries later on. You would be surprised how good that tastes.
I love Cacio e pepe! Offtopic: Vincenzo, have you ever tried to make your own Garum/Colatura di Alici?
Looks amazing. Could you make a video a cacio e pepe risotto per favore?
So, what if you used a very thin layer of sauce on the dough for the first bake, instead of using a tin? The water from the sauce will evaporate and keep the center cool, and if it cooks long enough, the cheese may even caramelize a bit. Then add the rest of the sauce, and finish.
Try the same thing but carbonarra
My next pizza. Can’t wait, I bet yours was delicious!
What's the pizza oven you were using?
You need a new pepper grinder.
What's missing are some peas on top for color….😈
Here i be sitting grading cheese the entire time my pasta is boiling, and wonder how does Vincenzo do it so fast.
Vincenzo pulling 1 kg of grated pecorino in a black bag: 😜
One bite everyone knows the rules.
Hey Vincenzo, could you please make a recipe video about Pasta alla Colatura di alici? That would be amazing!
🇩🇪🤝🇮🇹
nice! I'm going to try this for sure. Nice tip on the lid, not sure I have one, but I am using aluminum foil to cover the center of the pizza, and it works pretty well.
3:40 With the Strait of Hormuz closed and gasprices rising, I don't think I can afford to make my pizza using your gasoven.
Super salty
Simplicity to perfection. Treat the things right to shine. My next pizza will be exactly a Cacio e Pepe like this. Thanks, Vincenzo!
Cacio Pepe on Pizza is stupid. Are you trying to be Jamie Oliver? 😂
Watching this, I am just very glad I still have some of the dough I made using your recipe in the freezer. I guess we will try that tomorrow! Thanx again for a beautiful idea.
Vincenzo, I preordered your book. Had to!
Hey… You know it would be tastier with some quality tomato sauce or just tomatoes added… Come on..,😊
Dang I bet that tasted awesome!
WOW!
You made a cheese pizza. With pepper.
My friend, I think someone might be impersonating you on YT trying to get people to contact them directly. It happened to Mark Wiens too a while back. Has anyone else mentioned this to you yet? The one from Mark was very convincing and was asking for money. Please look into this if it isn’t you. They shouldn’t get to take you image and channel name likeness to con people. Let me know how I can help. I’m going to report it now. I just got it but wanted to tell you first.
Now do Ragù Pizza, Vincenzo!
I never even heard of this pizza, but man, what a simple but very nice pizza. Cant beat a good romano with pepper, looks like ricotta.
And good idea par cooking the pizza dough, ive been having trouble using my pizza oven, but par cooking the dough looks like the way to go
Shame on you for using tap water, tap water gas things like chlorine and chemicals in it. Should only use good filtered water, I recommend a Berkey filter system. I will never cook with tap water.
Italian Man'oucheh jibneh…where are the scissors??? 😉