Baking Steel's Cacio e Pepe Pizza
Recipes

Baking Steel's Cacio e Pepe Pizza

Pizza expert Andris Lagsdin (who you make recognize as the creator of these bestselling, game-changer steel pizza stones) shares this simple but delicious pizza edition of a pasta classic that lets the Drizzle take center stage.

by Andris Lagsdin / @bakingsteel

Ingredients

1 pizza dough

1.5 oz Drizzle

2 oz pecorino romano

.5 oz crushed black pepper

Instructions

Active Time: 10 minutes

Full Time: 1 hr 10 minutes

Serves 1
1

Preheat your oven at 500F with your Baking Steel on the top rack for one hour.

2

Stretch or roll out your dough into a 12 inch round. Switch the oven to broil.

3

Lightly dust your pizza peel with semolina flour and place the dough on top. Carefully place 2-3 ice cubes over the center of the dough. Launch onto your Baking Steel. 

4

Broil for 2 minutes, open oven and rotate pizza about 180 degrees. Close oven and continue on broil for 1-2 minutes or until desired doneness and remove. 

5

Now the fun part! Pour that Drizzle all over the center of the cooked dough, grate the pecorino all over the top, and finally crack on your pepper. 

6

Instead of slicing, you can just rip this baby up by hand! Grab a glass of wine and enjoy... 

Tagged:

Pizza