Cacio e Pepe Neapolitan Pizza

64% Hydro
Direct Neapolitan Pizza

Recipe:

1g active dry yeast
320g water
500g 00 flour
14g salt

-Mix the dough until smooth.
-Ferment at room temperature for 12 hours.
-Divide the dough into three 276g balls.
-Allow to proof at least 3 hours room temperature before baking.


I baked the pizza with whole milk mozzarella and heavy cream.

Out of the oven while the pizza was still hot, I added grated pecorino Romano cheese and cracked black pepper.

This pizza was delicious, creamy, and savory!

My inspiration came from Sbanco, a pizzeria in Rome.

The chef there cooked the pizza with ice on top.

My idea was to create a more milky and creamy experience by adding the heavy cream.

It also helps that the cream cuts the saltiness of the pecorino.

Try this pizza out!