Equipment
Ingredients
Base
- 250 g pizza dough, room temperature
Cheeses and Cream
- 60 ml heavy cream
- 100 g mozzarella cheese, low-moisture, shredded
- 80 g taleggio cheese, rind removed, cut into small cubes
- 30 g parmesan cheese, finely grated
Seasoning
- 3 g black peppercorns, freshly and coarsely cracked
Nutrition (per serving)
Method
Place the pizza stone on the middle rack of the oven and preheat to 250 degrees Celsius (480 degrees Fahrenheit). Allow the stone to heat for at least 45 minutes to ensure a crispy crust.
Stretch the room-temperature pizza dough evenly into a 25-centimeter (10-inch) circle on a lightly floured pizza peel.
Spread the heavy cream evenly across the surface of the dough, leaving a 1.5-centimeter border for the crust. Scatter the shredded mozzarella and cubed taleggio evenly over the cream.
Carefully slide the assembled pizza from the peel onto the preheated pizza stone in the oven. Bake until the crust is blistered and deep golden brown, and the cheeses are bubbling vigorously.
Remove the pizza from the oven using the peel. Immediately shower the hot surface with the finely grated Parmesan cheese and the coarsely cracked black pepper.
Chef's Notes
- For the most authentic cacio e pepe flavor, lightly toast whole black peppercorns in a dry skillet until fragrant, then grind them coarsely just before topping the pizza.
- Taleggio adds a creamy, earthy funk that mimics the luxurious emulsion of a traditional cacio e pepe sauce. Ensure the rind is washed or gently scraped before cubing to prevent bitterness.
- Adding the Parmesan post-bake allows it to melt gently into the hot cream and mozzarella without splitting, preserving its delicate nutty flavors.
- If your oven goes higher than 250 degrees Celsius, use the highest possible setting and reduce the baking time accordingly. Great pizza thrives on extreme heat.
Storage
Refrigerator: 3 days — Store in an airtight container or wrapped tightly.
Reheating: Reheat in a skillet over medium heat for 3-5 minutes, covering with a lid for the last minute to melt the cheese.
