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Cacio e Pepe Pizza

By Daniele Uditi

Cacio e Pepe Pizza

Cacio e Pepe Pizza

The iconic Cacio e pepe pizza by Gozney ambassador @danieleuditi. You'll be hooked on this delicious cheese and pepper recipe.


250g/8.8 Oz Whole milk ricotta  

50g/1.7 Oz Panna da cucina  

150g/5.3 Oz Pecorino romano  

Black Pepper 

90g/3.1 Oz Fior di Latte  

2 tbsp / 1 fl Oz. Panna 

50g/ 1.7 Oz Parmigiano Reggiano 

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Step 1:

Take the Ricotta, Pecorino Romano, Parmigiano Reggiano and half the panna da cucina and combine in a bowl.

Step 2:

Add the rest of the panna da cucina in a bowl and add salt and black pepper to taste.

Step 3:

Stretch out and flatten your roman style pizza dough and top with the panna da cucina and black pepper mix.

Step 4:

Tear small pieces of fresh Fior De Latte and add to the pizza base.

Step 5:

Place into your Gozney Dome or Roccbox at around 385°C/725°F and cook until crisp and the toppings have melted.

Step 6:

Remove from the oven. Slice and add a spoon of your cacio e pepe mixture to each slice. Finish with black pepper to taste, olive oil and a pinch of salt.

Step 7:

Serve and enjoy!

Recipe Contributor

Daniele Uditi

Daniele Uditi is renowned for creating authentic Italian dishes at his restaurant @pizzana. He’s also a judge on Hulu’s ‘Best In Dough’ and we’re proud to have him on board as a Gozney Ambassador.


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