Method

Dough & Base

Preheat and prepare surface

Position a rack in the hottest part of your oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza stone or steel, place it in the oven while preheating. Lightly dust a pizza peel or work surface with 1/4–1/2 cup flour.

Shape the dough

On the floured surface, gently press and stretch the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Avoid overworking the dough. If it resists, let it rest 5–10 minutes and continue.

Brush with oil

Lightly brush the outer 1/2-inch rim with 1 tablespoon olive oil to encourage browning and create a barrier so the center doesn't get soggy.

Cheeses & Cheese Prep

Make cheese-emulsion (Cacio e Pepe style)

In a medium bowl, combine 3/4 cup finely grated pecorino romano and 1/4 cup of the shaved parmigiano (reserve the rest for finishing). Add 1/4 cup warm starchy water (or warm water if not using pasta water) a little at a time and whisk vigorously to create a loose, slightly creamy emulsion. The mixture should be spreadable but not runny. This mimics the cacio e pepe sauce and helps the cheese meld on the pizza.

Assemble cheeses on dough

Spread the cheese emulsion evenly over the center of the stretched dough, leaving the oiled rim bare. Distribute the shredded or thinly sliced fresh mozzarella in an even layer on top of the emulsion. Sprinkle the remaining shaved parmigiano-reggiano over the mozzarella.

Seasoning & Finish

Season with pepper and salt

Generously grind 2 teaspoons freshly cracked black pepper evenly over the pizza (this is a hallmark of cacio e pepe — be bold). Lightly sprinkle 1/2 teaspoon fine sea salt across the cheese (be cautious because pecorino is salty).

Bake

Transfer the pizza to the preheated stone or steel (or a hot baking sheet) and bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and the cheese is melted and bubbling. Rotate halfway through baking for even coloring.

Finish and rest

Remove the pizza from the oven and immediately crack another 1/4–1/2 teaspoon fresh black pepper over the top if you want extra aroma. Drizzle 1 teaspoon extra-virgin olive oil evenly over the pie and, if desired, grate an additional 1–2 tablespoons of pecorino over the hot pizza. Let rest 2–3 minutes to set.

Slice and serve

Cut into 6 to 8 slices and serve hot as a brunch option. Recommend offering additional cracked black pepper at the table.

Cacio E Pepe Pizza Recipe