A D V E R T I S E M E N T


Author Topic: Cacio el Pepe Pizza  (Read 766 times)

0 Members and 1 Guest are viewing this topic.

Offline gamblersruin

  • Supporting Member
  • *
  • Posts: 22
  • London, UK!
Cacio el Pepe Pizza
« on: February 04, 2019, 05:50:24 AM »
Wasn't sure which sub forum this would make most sense on as it's a little unusual. I saw this on a youtube video and really wanted to try it out. I'd not seen Stefano Callegari before, but I love Cacio el Pepe

So I didn't follow a recipe, but a quick google shows one here; https://www.foodandwine.com/recipes/cacio-e-pepe-pizza

My version used a 430g dough ball, which I make to a 'American' style on a 13 inch base.
It ended up cooking for about 4 minutes on my pizza steel in a 300C/570f oven

Code: [Select]
Mix, knead for 7m and then form and store for 12-72hours in fridge
Strong Flour / 100% (263g)
Water / 63% (166g)
IDY Yeast / 0.2% (0.53g)
Salt / 1.53% (4g)
Olive Oil / 0.95% (2.5g)

I used 3 x ice cubes and the next time I cook I'll use crushed ice as it ended up cooking a little uneven. The topping was 80G pecorino and plenty of black pepper which I put on as soon as it came out of the oven. I then cut, drizzled on some extra virgin olive oil and served.

It's a really tasty and light feeling pizza and the 'hot water' from the ice really does melt the cheese and give you that creamy feel as though you're eating a well made bowl of pasta.

If you didn't have pecorino then you could use parmesan or your hard cheese of choice.
« Last Edit: February 04, 2019, 05:56:41 AM by gamblersruin »

Offline jsaras

  • Registered User
  • Posts: 3177
  • Location: Camarillo, CA
Re: Cacio el Pepe Pizza
« Reply #1 on: February 04, 2019, 10:19:16 AM »
Itís become my wifeís favorite pizza.  I donít do the ice cube thing though.  I use a 50/50-ish mix of whole milk low moisture mozz and pecorino.  The one with the sausage is a 60-second Neapolitan and the othet was a 3-minute bake with a NY dough
Things have never been more like today than they are right now.

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 5251
  • Age: 59
  • Location: St. Joseph, MI
Re: Cacio el Pepe Pizza
« Reply #2 on: February 04, 2019, 01:21:46 PM »
I am thinking of tryimg this with some crushed ice and some frozen butter.
-Tony

Offline ButteredPizza

  • Registered User
  • Posts: 137
  • Location: surf city
  • I Love Pizza!
Re: Cacio el Pepe Pizza
« Reply #3 on: February 04, 2019, 06:32:45 PM »
Would there be any point adding a little (tri)sodium citrate to the pool of water to make the cheese extra gooey?

Offline gamblersruin

  • Supporting Member
  • *
  • Posts: 22
  • London, UK!
Re: Cacio el Pepe Pizza
« Reply #4 on: February 06, 2019, 11:23:13 AM »
Would there be any point adding a little (tri)sodium citrate to the pool of water to make the cheese extra gooey?

I've got some and in experimenting with it, I'm not sure whether it'd react properly given the short cooking time / amount of contact the cheese and liquid has.

A D V E R T I S E M E N T


Offline The Pontificator

  • Registered User
  • Posts: 167
  • Location: Southeastern United States
Re: Cacio el Pepe Pizza
« Reply #5 on: April 28, 2019, 08:48:04 AM »
This type of pizza has been a family favorite for decades.

I first saw this in one of the Ciao Italia cookbooks (Mary Ann Esposito). Her version (adapted from what her grandmother used to make) is made "grandma style" in a sheet pan. If there is no Pecorino or Parm in the house it's just olive oil, black pepper and kosher salt.

The ice cube thing has me a bit confused. What's the purpose of this? ETA: disregard I just read about it in the Food and Wine recipe link.
« Last Edit: April 28, 2019, 08:50:10 AM by The Pontificator »
When's the last time you ate a salad?

Offline PizzAmateur

  • Registered User
  • Posts: 462
  • Location: North Alabama
  • There is nothing wrong with pizza 3 times a day.
Re: Cacio el Pepe Pizza
« Reply #6 on: April 28, 2019, 09:46:34 AM »
Would freezing shredded cheese before topping come close to the same thing?

Or is the extra water the real "trick"?

Offline jkb

  • Supporting Member
  • *
  • Posts: 5737
Re: Cacio el Pepe Pizza
« Reply #7 on: May 01, 2019, 04:26:15 PM »
If there is no Pecorino or Parm in the house...


 ??? ??? ???  :-D
John

Offline gamblersruin

  • Supporting Member
  • *
  • Posts: 22
  • London, UK!
Re: Cacio el Pepe Pizza
« Reply #8 on: May 07, 2019, 12:28:45 PM »
Would freezing shredded cheese before topping come close to the same thing?

Or is the extra water the real "trick"?

The ice means you end up with a sort of soupy creamyness to the thing - I think frozen cheese would be nice, but you wouldn't get those layers of texture.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 26278
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Cacio el Pepe Pizza
« Reply #9 on: May 07, 2019, 12:44:54 PM »
You could try frozen whole milk.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


Offline john_k

  • Registered User
  • Posts: 97
  • Location: SW lower Michigan
  • I Love Pizza!
Re: Cacio el Pepe Pizza
« Reply #10 on: May 07, 2019, 12:47:43 PM »
So many cool pizzas to make!

That YouTube video was very nice also.

A D V E R T I S E M E N T