Cacio e Pepe Pizza
Recipes Italian Main Dish Meal ideas Vegetarian
Description
This is definitely not a quick pizza to make. It takes days to prepare. With that in mind, it's delicious, just like the Italian cacio e pepe pasta that is mimics.
Ingredients
1/8 t. active dry yeast
7 1/4 c. all-purpose flour
1 T. kosher salt
canola oil, for greasing and brushing
cornmeal, for sprinkling
1 c. crushed ice
1 1/2 c. (4 oz.) finely grated Pecorino Romano cheese
extra-virgin olive oil, for drizzling
freshly ground black pepper
Directions
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In a medium saucepan, heat 3 c. water to 80 degrees F. Transfer 2 T. of the warm water to a small bowl; whisk in the yeast.
In a large bowl, combine the flour with the remaining warm water; stir with a wooden spoon until a shaggy dough forms. Cover both bowls with plastic wrap; let stand for 30 minutes.
Mix the salt into the yeast; add to the dough in the large bowl. Knead until all of the liquid is absorbed, the dough will be quite wet. Cover with plastic wrap; let stand at room temperature for 30 minutes.
With a dampened hand, lift one edge of the dough, stretch it up and fold it over the top of the dough. Turn the bowl a quarter turn, lift up the edge of the dough, stretch it up and fold it over the top. Repeat until you've turned the bowl all the way around.
Cover the bowl with plastic wrap; let dough stand for 30 minutes. Repeat the lifting and folding one more time. Transfer the dough to a large oiled bowl. Cover with plastic wrap; let stand at room temperature until tripled in bulk, about 12 hours.
Turn the dough out onto a lightly floured work surface; cut into 6 equal pieces.
Pull the edge of 1 piece of dough into the center; place seam side down on the work surface. Roll the dough into a ball; place on an oiled baking sheet. Repeat with the remaining 5 pieces of dough, arranging them 3 inches apart on the baking sheet. Brush the rounds with canola oil; cover with plastic wrap. Refrigerate for at least 8 or up to 12 hours.
Let the dough stand at room temperature for 30 minutes.
Preheat the broiler. Place an inverted baking sheet or a pizza stone in the oven 8 inches from the heat. Invert a second baking sheet and dust liberally with cornmeal.
On a lightly floured surface, use fingertips to press one ball of dough into a 6-inch round, leaving a border around the edge and keeping the center slightly thicker than the rest. Use palms to press the dough into a 10 to 12 inch round. Transfer to the cornmeal-dusted sheet. Slide onto the hot sheet in the oven. Place 2 T. ice in the center of the dough. Bake for about 8 minutes, until golden.
Immediately sprinkle 1/4 c. cheese over the pizza, drizzle with olive oil, and season with pepper.
Serve immediately. Repeat, making the remaining 5 pizzas.
Six 12 inch pizzas.
Prep Time
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