Cacio e Pepe Pizza

Name: Cacio e Pepe Pizza
Cook time: 8 min
Ingredients: 0.125 tsp active dry yeast; 7.25 cup all-purpose flour; 1 tbsp kosher salt; 0 each Canola oil; 0 each Crushed ice; 1.5 cup finely grated Pecorino Romano cheese; 0 each Extra-virgin olive oil

Unknown · foodandwine.com · 2016 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

906g

Water

—

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

Ingredients (7)

yeastactive dry yeast0.125 tsp · 0.4g
flourall-purpose flour7.25 cup · 906.3g
saltkosher salt1 tbsp · 18g
oilCanola oil—
sauce tomatoCrushed ice—
cheese otherfinely grated Pecorino Romano cheese1.5 cup · 113.4g
oilExtra-virgin olive oil—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseCornmeal
over cheeseFreshly ground black pepper

Pizza Lab

Baker's percentages

Process

Ingredients (7)

Toppings (2)