Pizza with cheese and pepper “Cachio e Pepe”

Pizza with cheese and pepper “Cachio e Pepe” – a detailed recipe cooking. Photo Pizza with cheese and pepper Photo of the dish:Ryan Liebe Time: 2 hours. 45 minutes Difficulty: medium Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For the test:

  • 2 and 3/4 Art. flour and some more to sprinkle
  • 1 tbsp. l salt
  • 1 tsp coarse black pepper
  • 1 tbsp. warm water (about 40 ° C)
  • 2 tsp Sahara
  • 1 tsp dry active yeast
  • 2 tbsp. l olive oil and a little more to grease a bowl

For pizza:

  • 0.5 tbsp. ice cubes
  • 1/4 Art. olive oil
  • 1 tbsp. ricotta cheese (approximately 230 gr.)
  • 1 tbsp. pecorino romano cheese grated on a fine grater (about 110 gr.)
  • 2 tsp coarse black pepper

Recipes with similar ingredients: yeast dough, flour, cheese ricotta, pecorino romano cheese

Recipe preparation:

  1. Prepare the dough: Combine the flour, salt in a large bowl and pepper. In the center of the mixture, make a deep hole and pour warm water into it. Sprinkle water with sugar and yeast and leave bubble for 5-10 minutes. Pit olive oil, then mix with a wooden spoon. Put on lightly sprinkled with flour surface and knead until smooth and elastic test for about 5 minutes In a bowl lightly oiled with olive oil place the dough, tightly cover with cling film and let rise in a warm place until double in volume about 2 hours
  2. Make pizza: One hour before baking a stone for baking pizza or inverted baking sheet put in lower third of the oven and preheat to 260 ° C. On sprinkled Using a flour surface, form a circle with a diameter of 30 cm from dough. well-spiced pizza shovel or well-sprinkled flour another inverted pan move the dough. Distribute the ice evenly and sprinkle 2 tbsp. l olive oil. Gently slide the resulting base onto a hot stone. pizza. Bake until a golden crust appears and melts ice, 12-13 minutes
  3. Move the pizza to a cutting board and cover with small spoon with ricotta slices. Sprinkle pecorino and pepper; sprinkle with the remaining 2 tbsp. l olive oil and season salt. Cook’s Note Baking pizza with ice can seem like an unusual idea, but this subtlety makes pizza crispy and at the same time retains a soft, almost creamy texture.

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