Baking Steel's Cacio e Pepe Pizza
Pizza expert Andris Lagsdin (who you make recognize as the creator of these bestselling, game-changer steel pizza stones) shares this simple but delicious pizza edition of a pasta classic that lets the Drizzle take center stage.
by Andris Lagsdin / @bakingsteel
Instructions
Active Time: 10 minutes
Full Time: 1 hr 10 minutes
Preheat your oven at 500F with your Baking Steel on the top rack for one hour.
Stretch or roll out your dough into a 12 inch round. Switch the oven to broil.
Lightly dust your pizza peel with semolina flour and place the dough on top. Carefully place 2-3 ice cubes over the center of the dough. Launch onto your Baking Steel.
Broil for 2 minutes, open oven and rotate pizza about 180 degrees. Close oven and continue on broil for 1-2 minutes or until desired doneness and remove.
Now the fun part! Pour that Drizzle all over the center of the cooked dough, grate the pecorino all over the top, and finally crack on your pepper.
Instead of slicing, you can just rip this baby up by hand! Grab a glass of wine and enjoy...
