September issue of Food and Wine Magazine was delivered to our door this week. Guess what's on the cover? A pasta classic, cacio e pepe, except it was made on a pizza crust. Imagine a perfectly cooked dough on our Baking Steel, and all you have to add is olive oil, pecorino and lots of ground black pepper. We just couldn't wait to create this pizza.
Chef Stefano Callegari of Sbanco offered a pretty neat technique while baking the dough naked. After you stretch out the dough and launch simply take a few ice cubes and drop them on the center of the pizza. He uses this technique with his wood fired ovens at Sbanco. This rule breaking method melts the ice and leaves the crust moist and slightly sticky.
Another observation we discovered with this technique is that not only does this moisten the dough, it also prevents the pizza from burning in the center. Which is often the case when baking a pizza naked with the broiler on. After the bake, you drizzle the olive oil, crack the pepper and grate the cheese. It's truly a delight...
Cacio e pepe Pizza recipe adapted by Chef Stefano Callegari, Sbanco
1 pizza dough
50 grams (1.5 oz.) olive oil
75 grams (2 oz.) pecorino ramano
15 grams (.5 oz.) crushed black pepper
1. Preheat your oven at 500 F with your Baking Steel on the top rack, preheat for one hour.
2. Stretch or roll out your dough into a 12 inch round. Switch the oven to broil.
3. Lightly dust your pizza peel with semolina flour, place dough on top. Carefully place 2 or 3 ice cubes over the center of the dough. Launch onto your Baking Steel.
4. 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. Remove.
5. Now the fun part, pour that olive oil all over the center of the cooked pizza dough, next grate that pecorino all over the top, and finally crack the pepper.
6. Instead of slicing, rip this baby by hand. Grab some wine and enjoy....