Cacio E Pepe Pizza Recipes

Steps:

• Place one pizza stone on the bottom rack of your oven and another one on the top rack. Preheat the oven for 1 hour at 500 degrees F or on broil. This will help the stones absorb some heat and give you an extra 50 to 100 degrees.
• Mix the ricotta, 1/4 cup of the Parmigiano and the whipping cream in a medium bowl.
• Sprinkle a little flour or semolina on a wooden pizza peel. Stretch the dough into a 12-to-14-inch circular shape and place it on the pizza peel. Brush the crust with the oil.
• Spread the ricotta mixture in an even layer over the pizza. (If there is a little leftover, you can use for a dip for the crusts!) Sprinkle the shredded mozzarella over the ricotta, and then lay slices of the fresh mozzarella on top. Top the pizza with 1 teaspoon pepper and 2 tablespoons of the Parmigiano.
• Slide the pizza onto the bottom pizza stone and let cook until the crust is golden brown and the cheese is brown and bubbling, 10 to 15 minutes.
• Top the pizza with remaining 2 tablespoons Parmigiano, 1 teaspoon pepper and season with salt. Slice and serve with any remaining ricotta mixture.

Steps:

• Make the pizza dough: In a large bowl, combine the flour and warm water and stir with your hands until a shaggy mass forms (it will be a little dry, but will hydrate after resting). Cover the bowl with a kitchen towel and let the dough rest at room temperature for 20 minutes.
• Uncover the bowl and sprinkle the yeast and salt over the dough. Stir with a wooden spoon until the yeast and salt are evenly distributed.
• Turn the dough out onto a lightly floured surface and knead until a smooth ball forms, about 10 minutes. It will be very sticky because of the high hydration. Try not to use too much extra flour; instead use a bench scraper or flat metal spatula to scrape the dough from the surface and continue kneading. You can also dip your palms in flour to help keep the dough from sticking.
• Grease a clean large bowl with 1 tablespoon of olive oil, then place the dough in the bowl, cover with the kitchen towel, and let rise in a warm place until doubled in size, about 90 minutes. Remove the towel and loosely cover the bowl with plastic wrap, then place in the refrigerator overnight.
• Make the Parmesan cream: Add the ricotta, Parmigiano-Reggiano, and heavy cream to a blender and blend on medium speed until just combined, about 15 seconds. Transfer to a zip-top bag and refrigerate until ready to use.
• Remove the dough from the refrigerator and let come to room temperature, about 30 minutes.
• Preheat the oven to 500°F (260°C). Place a baking sheet, upside down, in the center of the oven while it preheats.
• Drizzle the remaining tablespoon of olive oil over a clean baking sheet.
• Transfer the dough from the bowl to the oiled baking sheet. Gently use your hands to stretch it into a 12-inch round. Place the crushed ice in the center of the dough.
• Place the baking sheet with the pizza in the oven on top of the inverted baking sheet. Bake until the edges begin to crisp and the pizza dough is light golden in color, about 8 minutes.
• Remove the pizza from the oven and arrange the mozzarella slices evenly on top, then sprinkle with the Pecorino Romano.
• Return the pizza to the oven and continue baking until the cheese is completely melted, about 4 minutes more.
• Remove the pizza from the oven and use a pepper mill to evenly grind the black pepper over the entire pizza.
• Cut a ½-inch opening from the corner of the zip-top bag with the Parmesan cream, then drizzle in a circular pattern over the pizza.
• Slice into 8 pieces and serve.
• Enjoy!
• Recipe By: Codii Lopez
• Inspired By: La Cucina Italiana

Steps:

• Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
• Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.

Steps:

• Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
• Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
• Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
• While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
• Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
• Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.

Steps:

• Bring a large pot of salted water to a boil over high heat. Once the water starts to boil, add the spaghetti and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the spaghetti through a colander.
• Melt the butter in a medium pan over medium heat. Add the pepper and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the spaghetti to the butter and use tongs to toss to coat. Add the Parmesan and 1 tablespoon of reserved pasta water and quickly toss to combine, adding more pasta water until the sauce becomes just creamy and clings to the noodles, about 1 minute.
• Remove the pan from the heat. Serve topped with more freshly ground black pepper and flaky sea salt.
• Enjoy!