Picture this: a perfectly crisp, charred crust that only a wood-fired oven can deliver, topped with a rich, velvety blend of pecorino cheese and freshly cracked black pepper. This isn’t your typical pizza; it’s a refined, minimalist approach that celebrates simplicity. With each bite, you get the smoky warmth from the oven, the creamy tang of the cheese, and a peppery kick that lingers. If you're a fan of authentic Italian flavors and wood-fired cooking, this Cacio e Pepe pizza is a must-try masterpiece.
Ingredients
- Pizza dough
- 2 Cups ricotta cheese
- 1 Cup grated pecorino cheese
- ¾ Cup heavy whipping cream
- Freshly grated Parmigiano-Reggiano cheese
- Freshly grated mozzarella
- Crushed black pepper
- Crema fraiche
Instructions
Step 1: Preheat the wood-fired oven
First, fire up the pizza oven- it needs about 30- 40 minutes to reach the temperature we want. If you are using the Infinity 50 or 66, open the gas valve and turn the temperature knob to Pilot and press the igniter button. When it ignites, you can set the temperature to high and then close the door. If using one of our wood-burning ovens stack a couple of chunks of wood on top of each other and insert a fire starter. Light it on fire and add a couple more chunks of wood once you have a good fire going.
Step 2: Pecorino Crema
Start by adding two cups of ricotta cheese into a mixer. Then add one cup of grated pecorino crema and 2/3 cup of regular heavy whipping cream to the bowl and mix on high until smooth. Set this aside.
Step 3: Crust
Use whatever type of pizza dough you desire! We have an amazing Artisan Style Dough Mix that makes an amazing homemade dough. We also have a delicious sourdough crust recipe on our blog! We have even used the store-bought roll out dough you can buy in the refrigerator section at the grocery store. Whatever you choose, form your crust into a 12-inch pizza. Make sure your pizza peel is thoroughly covered in flour so that the dough can easily slide off and into the oven.
Step 4: Toppings
First add a little bit of Crema Fraiche that is thinned out with a little bit of water to the crust. Then add some freshly grated Parmigiano-Reggiano and mozzarella cheese.
Step 5: Bake it!
Once the stone is hot, it’s time to put the pizza in. We use one of our Infrared Thermometers to check the stone’s temperature and make sure it is around 500 degrees Fahrenheit. Quickly launch the pizza into the oven using your pizza peel. You will want to bake the pizza for 6-8 minutes. Turn it halfway through to make sure the crust rises and cooks evenly around the pizza.
Once it looks finished cooking, take the pizza out of the oven. Now add a few dollops of the pecorino crema and crushed black pepper. Now this pizza is ready to serve!
The harmony of the delicious crust with the creamy, peppery pecorino sauce creates a flavor experience that’s both comforting and unforgettable. It’s truly wonderful how just a few quality ingredients can make something truly spectacular. We hope you give this recipe a try and leave us a comment if you enjoy it! Buon appetito!
Watch our full YouTube video for this recipe here! https://www.youtube.com/watch?v=2hA-hrcJJgw