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

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

www.finedininglovers.co.uk

Daniele Uditi, executive chef at Pizzana in Los Angeles, shares the recipe for his iconic cacio e pepe pizza - a pizza which the late Jonathan Gold described as

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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

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