Buffalo mozzarella, pecorino, black pepper, stracciatella, fresh basil, olive oil. Inspired by Cacio e pepe a modo mio from the 50 Kalò menu in Naples.
Ingredients
Preparation
- 1
Drain buffalo mozzarella. Grate pecorino, coarsely crush pepper.
Crush or grind pepper just before use. Add stracciatella only after baking to preserve its cool, creamy center.
- 2
Stretch out a 250 g portion of dough and leave a free rim. This composition does not require a separate base sauce.
- 3
Before baking, spread out the weighed toppings: buffalo mozzarella, pecorino, black pepper.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: stracciatella, fresh basil, olive oil.
At 50 Kalò, this item is called Cacio e pepe a modo mio, which means cacio e pepe my way. The menu combines pecorino with buffalo mozzarella and stracciatella.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
