Topping recipe

Tonda Cacio e Pepe

Garlic oil, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Black peppercorns, toasted and coarsely cracked, Extra-virgin olive oil. Scaled for 1 pie.

1 piePizza Tonda12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

2 tsp10 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn and patted dry80 g

Cheese

Pecorino Romano or Parmigiano-ReggianoPecorino Romano; half before the bake, half after

about 1¼ oz, finely grated (½ cup)35 g

Toppings

Black peppercorns, toasted and coarsely cracked

1 tsp2 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the base thinly with oil, dot the mozzarella over it, and scatter half the pecorino and half the pepper.
AfterShower the rest of the pecorino and pepper over the hot pie and finish with a thread of oil.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella80 g

Pecorino Romano or Parmigiano-Reggiano35 g

Black peppercorns, toasted and coarsely cracked2 g

Extra-virgin olive oil5 g

Pair with

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