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My Cacio e Pepe pizza puts a tasty spin on this Italian classic, using a no-knead rustic dough. When you mix Pecorino with freshly ground black pepper, you get an amazingly simple yet fancy treat that pizza lovers can't get enough of.
What makes this pizza special
What's great about this dish is how uncomplicated it is. The rustic crust works so well with the strong Pecorino flavor and the kick from freshly ground black pepper. It's an unpretentious dish that really shows off what good ingredients can do.
What you'll need
- Pizza dough: One batch of no-knead dough made a day ahead for better flavor.
- Olive oil: 60ml of good quality oil to enhance the taste.
- Mozzarella: 180g shredded if you want that stretchy cheese pull.
- Pecorino: 350g grated - the real hero with its salty, nutty flavor notes.
- Black pepper: 60g freshly ground for a bold taste.
Step-by-step directions
- The dough
- I gently spread my no-knead dough on a floured surface until it reaches the thickness I want.
- The oven
- I heat my oven to 260°C with my pizza stone inside.
- The assembly
- I brush plenty of olive oil then add mozzarella Pecorino and a generous amount of freshly ground pepper.
- The baking
- I let it cook for 8-10 minutes until the crust turns crispy and golden.
- The serving
- I bring it straight to the table to enjoy the strong cheese and pepper flavors at their best.
Tips for the best results
The trick is using freshly ground pepper and good Pecorino. A well-heated pizza stone makes sure you get a crispy base. Sometimes I add a thin layer of mozzarella to make it even more indulgent.
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Perfect pairings
This pizza goes really well with a light salad like Caprese or Panzanella. For a heartier meal I sometimes serve it alongside a nice ribeye steak. It's so versatile you can enjoy it any time of day.
Frequently Asked Questions
- → What’s great about no-knead dough?
- It creates an airy texture with bubbles, giving the pizza a perfect bite. Plus, it's way easier to make!
- → Is mozzarella really optional?
- Yes! The traditional version sticks to pecorino. Mozzarella simply adds a gooey texture but it’s great either way.
- → What kind of pepper works best?
- Go for freshly cracked black pepper with a coarse texture. Pre-ground pepper just doesn’t cut it.
- → How can I make a crispy crust?
- Preheat the oven and your pizza stone or tray as much as you can. High heat = extra crunch!
- → Can you prep the pizza early?
- You can prepare the dough ahead, but save the assembly and baking for the last moment. Fresh is always better!