How to Make Stefano Callegari’s Amazing Cacio e Pepe Pizza
Of all Italian pastas, by far my favorite are from Rome: Amatriciana, Carbonara, and Cacio e Pepe. When I saw a video of Stefano Callegari making a Cacio e Pepe Pizza recipe, I absolutely had to try replicating this myself. It’s both the simplest pizza and also rather difficult and since I couldn’t find an actual recipe, I want to share with you my interpretation on this Roman delight!
Innovating Roman Cuisine into Pizza Form
Stefano Callegari is no stranger to revolutionizing Roman pizza. As the mastermind behind famed pizzerias like Sbanco and the creator of the beloved Trapizzino, he has a talent for taking traditional Italian flavors and giving them a bold new form. His Cacio e Pepe Pizza is a perfect example—a minimalist masterpiece inspired by one of Rome’s most iconic pasta dishes.
His (not so) secret? A counterintuitive trick: adding crushed ice to the center of the dough before baking. This technique keeps the middle of the pizza moist and tender while the edges and bottom crisp up beautifully. The result is a pizza with a creamy, cheesy finish that mirrors the luscious texture of the classic pasta dish.
What Is Cacio e Pepe?
Cacio e Pepe, meaning “cheese and pepper” in Italian, is one of Rome’s most beloved pasta dishes. It’s a deceptively simple recipe: al dente pasta, Pecorino Romano cheese, freshly ground black pepper, and pasta water combine to create a velvety, umami-rich sauce without a drop of butter or cream.
The dish dates back centuries, originally a staple for Roman shepherds who carried dried pasta, aged sheep’s cheese (cacio), and black pepper in their packs. The simplicity and bold flavor made it a Roman institution, and today it graces menus from traditional trattorias to Michelin-starred kitchens.
Pecorino Romano (i.e. from Rome) is the heart of Cacio e Pepe. This ancient, hard, salty, and intensely flavorful sheep’s milk cheese has been produced in Lazio and Sardinia for over 2,000 years – making it one of Italy’s oldest cheeses. Unlike milder cow’s milk cheeses like Parmesan, Pecorino Romano delivers a punchy, tangy sharpness that defines this dish—and, in this case, our pizza. So while you could substitute Parmesan (we’ve done this before), Pecorino is going to be a far more flavorful choice!
Back in the days of the Roman Legion, a daily ration of 27 grams (1 Roman ounce) was allotted to Legionaries to go with their bread and farro soup.
Coincidentally, that’s how much we use in our Cacio e Pepe pizza recipe!
How to Make Stefano Callegari’s Cacio e Pepe Pizza
I would encourage you to go watch Stefano make this pizza on YouTube here.
And while very helpful to watch, it’s not actually a recipe. After a couple of struggled attempts, I realized that maybe a master like him doesn’t need a recipe, but it sure helped me – so I’m sharing it with you!
Ingredients (makes one 10-inch pizza)
- 10 ounces Neapolitan pizza dough
- I use 20% mother dough for added complexity – but this actually made it extra tricky.
- A classic AVPN made with dried active yeast is probably a better choice.
- And to add a little extra strength, you might try using an American 00 flour, like Central Milling‘s Reinforced 00 (read more here).
- 1 ounce (27 grams) freshly grated Pecorino Romano
- Freshly ground black pepper, to taste
- Crushed ice (about 2–3 tablespoons)
- Extra virgin olive oil, for finishing
Instructions for Stefano’s Cacio e Pepe Pizza recipe
1. Prep Your Dough & Oven
- Preheat your oven to 850°F (450°C) if using a pizza oven, or as high as your home oven will go. If using a pizza stone or steel, preheat it for at least 45 minutes.
- Grate your Pecorino Romano. I like to use our Microplane Ribbon Grater.
- Stretch your Neapolitan dough into a 10-inch round, ensuring the edges are slightly raised to help contain the melted ice water.
- While you can easily form a bigger Neapolitan pizza than 10″ with 10 ounces of dough, you really need the wall to contain the ice. In addition, it’s not a bad idea if the dough is a little thicker than normal because the water from the ice can play havoc with your dough throughout the cooking process.
- Transfer to a floured pizza peel (or pizza pan if cooking in an indoor oven) and make sure the crust edges are still in good shape to retain the water.
2. Add the Ice & Bake
- Evenly distribute 2–3 tablespoons of crushed ice over the dough. I recommend using chunks no bigger than 1/2″ across and roughly the same size. The ice will melt and form a starchy “sauce” during baking.
- Transfer the pizza onto the stone or steel and bake for 60–90 seconds in a pizza oven (or 10-15 minutes in a home oven – depending on your dough and oven temperature.)
- Cook until the crust is crispy and leopard-spotted and the ice is fully melted and steaming.
* Note that the extra water on this pizza is going to make it very easy to tear when turning, so be careful and patient!!
3. Cheese It Up
- Remove the pizza from the oven and wait a 30-60 seconds to let the steam settle.
- Sprinkle half of the Pecorino Romano over the hot pizza. The residual heat will melt the cheese, forming a silky, sauce-like layer.
- After a few more seconds, add the remaining cheese. This layer will be slightly looser, mimicking the pasta’s texture.
4. Finish & Serve
- Grind fresh black pepper generously over the pizza.
- Drizzle high-quality extra virgin olive oil on top.
- Slice and serve immediately while the cheese is still creamy and luscious.
Perfect Wine Pairing: Montefalco Rosso
The bold, peppery flavors of our Cacio e Pepe pizza recipe demand a wine with character. Montefalco Rosso, recommended by Food & Wine, is a perfect match. This Umbrian red blend, featuring Sangiovese, Sagrantino, and Merlot, has a balanced structure with spicy notes that complement the black pepper in the pizza while its acidity cuts through the richness of the Pecorino.
Final Thoughts on this Cacio e Pepe Pizza Recipe
Stefano Callegari’s Cacio e Pepe Pizza recipe is proof that sometimes, the simplest flavors make the biggest impact. The combination of crunchy, airy dough with the creamy, peppery Pecorino Romano creates a pizza unlike any other. If you’re a fan of the classic Roman pasta, this is a must-try!
Cacio e Pepe Pizza
Equipment
- 1 Outdoor pizza oven Optional
- 1 Pizza Peel Optional
- 1 Pizza pan or cookie sheet (if cooking in regular oven)
- 1 Pizza Cutter
Ingredients
- 10 ounce dough ball Recommend a Neapolitan style dough
- 2 tablespoons flour for work area
- 1 teaspoon olive oil extra virgin – drizzled on at the end
- 2 pinches black pepper freshly cracked/ground
- 1 ounce Pecorino Romano cheese freshly and finely grated
Instructions
- Preheat the oven to the temperature for your dough.
Prepare the Ingredients
- Grate the pecorino Romano cheese.
Prepare Your Dough
- Stretch/roll out the pizza dough to make a pizza ~12 inches in diameter. Make sure there is a prominent border around the edge to contain the water when the ice melts.
- If you use a pizza pan, add thin coat of olive oil.
- If using a pizza peel, flour the peel so the dough won't stick.
- Transfer the dough to the pan/peel.
Prepare the pizza
- Distribute the broken/small ice cubes across the pizza and inside the border.
Cooking Time: Pizza in an Indoor Oven
- Cook at 450°F on a pizza pan or cookie sheet
- 7 minutes, then rotate
- 7 minutes, then use a spatula to transfer the pizza to the pizza stone
- The top of the pizza should already be browning, in which case turn the oven off.
- Leave in oven for 5 extra minutes (on a pizza stone if you have one)
- Remove and rest for 5 minutes before cutting and eat immediately.
Cooking Time: Outdoor Pizza Oven
- Cook at >750°F for about 3-4 minutes rotating a quarter turn every 30-45 seconds. Note that this pizza will be very delicate, so be extra careful rotating it.
- Cook until the edge of the crust is brown and the water is melted but not completely evaporated.
- Remove the pizza from the oven and add the grated pecorino Romano cheese.
- Add freshly ground black pepper to taste.
- Drizzle olive oil over the pizza.
- Cut then serve immediately.
Nutrition
Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.