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Cacio e Pepe Pizza
foodandwine.com · 2016 · Original
Style not identified
DietVegetarian. Not vegan: finely grated pecorino romano cheese.
Against 5,130 pizza recipes
Its dough did not parse to grams, so it is matched to other recipes by style and toppings.
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
n/a
Hydration
n/a
Salt
2.0%
Yeast
0.04%
Oil
0%
Sauce
n/a
Cheese
113g
Dough weight
925g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
8 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- yeastactive dry yeast0.1 tsp · 0.4g
- flourall-purpose flour7 1/4 cup · 906g
- saltkosher salt1 tbsp · 18g
- oilCanola oiln/a
- sauce tomatoCrushed icen/a
- cheese otherfinely grated Pecorino Romano cheese1 1/2 cup · 113g
- oilExtra-virgin olive oiln/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheeseFreshly ground black pepper
Keep exploring
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- Where it sits among the restEvery dough plotted by its numbers, this one included.
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