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Cacio e Pepe Pizza
Unknown · foodandwine.com · 2016 · Original
other (asserted)
Baker's percentages
Flour
906g
Water
0g
Hydration
—
Salt
2.0%
Yeast
0.04%
Oil
—
Sauce
—
Cheese
113g
Dough weight
925g
Process
Bake temp
500°F / 260°C
Bake time
8-8 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- yeastactive dry yeast0.125 tsp · 0.4g
- flourall-purpose flour7.25 cup · 906.3g
- saltkosher salt1 tbsp · 18g
- oilCanola oil0 each · 0g
- sauce tomatoCrushed ice0 each · 0g
- cheese otherfinely grated Pecorino Romano cheese1.5 cup · 113.4g
- oilExtra-virgin olive oil0 each · 0g
Toppings (2)
- over cheeseCornmeal
- over cheeseFreshly ground black pepper