Cacio e Pepe Pizza by Daniele Uditi: The step by step recipe

Ingredients

• Caputo flour: 1000 g
• Filtered water: 650 g water at room temp
• Salt: 35 g sea salt
• Active dry yeast: 5 g
• Ricotta cheese: 250 g fresh whole milk ricotta
• Grated Pecorino Romano: 110 g
• Cream: 50 g of regular heavy whipping cream
• Semolina flour: for dusting
• Black pepper: Freshly cracked black pepper
• Mozzarella cheese: 213 g of grated dry whole milk mozzarella
• Cream: 50 g heavy whipping cream
• Mozzarella cheese: 207 g fresh mozzarella – grated
• Parmigiano Reggiano: 5 tablespoons
• Extra virgin olive oil
• Parmigiano crema