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Cacio e Pepe Pizza
Daniele Uditi · gozney.com · 2023 · 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
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
200g
Dough weight
250g
Process
Bake temp
725°F / 385°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Ingredients (3)
- dairy doughWhole milk ricotta250g
- cheese otherPecorino romano150g
- cheese otherParmigiano Reggiano50g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePanna da cucina50g
- over cheeseBlack Pepper
- over cheeseFior di Latte90g
- over cheesePanna2 tbsp · 25g