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Cacio e Pepe Pizza
Unknown · vincenzosplate.com · 2026 · 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
—
Dough weight
—
Process
Bake temp
752°F / 400°C
Bake time
0.08333333333333333-0.16666666666666666 min
Oven
wood fired
Surface
stone
Ingredients (3)
- flourBowl of semolina—
- cheese otherPecorino Romano—
- water1 mug warm tap water—
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese60% hydration pizza dough
- over cheeseBlack pepper