Cacio e Pepe Pizza With Pecorino Cream

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 2 pizzas, 4 servings
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 25 minutes

Quick Ingredients

1 pound pizza dough, divided into 2 balls
2 tablespoons all-purpose flour or semolina, for dusting
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon cornstarch
1 1/2 teaspoons freshly cracked black pepper, divided, plus more to taste
3 ounces Pecorino Romano, finely grated, divided
8 ounces whole-milk low-moisture mozzarella, shredded
1 tablespoon extra-virgin olive oil, for brushing the crust

Do This

1. Let the dough sit at room temperature for 45 minutes. Preheat a pizza stone, steel, or inverted baking sheet at 500°F for 45 minutes.
2. Make the cream: whisk cream, butter, cornstarch, and 1 teaspoon black pepper over low heat until lightly thickened, then whisk in 2 ounces Pecorino Romano off the heat.
3. Stretch one dough ball into a 10- to 12-inch round on a floured surface.
4. Spread with half the pecorino-pepper cream, then top with 4 ounces mozzarella.
5. Bake at 500°F for 6 to 8 minutes, until the crust is puffed and browned and the cheese is melted.
6. Brush the crust with a little olive oil, dust with Pecorino Romano and black pepper, then repeat with the second pizza.

Why You’ll Love This Recipe

Roman pasta flavor in pizza form: It has the salty pecorino, warm black pepper, and creamy richness of cacio e pepe, but with a crisp, chewy pizza crust.
Simple ingredients, big payoff: A handful of pantry and dairy staples turn into a restaurant-style white pizza.
Fast bake, impressive result: Once the oven is hot, each pizza bakes in about 6 to 8 minutes.
Great for pizza night: The sauce can be made ahead, and the recipe makes two pizzas so everyone gets plenty of cheesy slices.

Grocery List

Produce: No fresh produce required; optional fresh parsley or arugula if you want a garnish or side salad.
Dairy: Heavy cream, unsalted butter, Pecorino Romano, whole-milk low-moisture mozzarella.
Pantry: Pizza dough, all-purpose flour or semolina, cornstarch, freshly cracked black pepper, extra-virgin olive oil.

Full Ingredients

For the Pizza Dough and Assembly

1 pound pizza dough, homemade or store-bought, divided into 2 equal 8-ounce balls
2 tablespoons all-purpose flour or semolina, for dusting the peel and work surface
8 ounces whole-milk low-moisture mozzarella, shredded, about 2 cups
1 tablespoon extra-virgin olive oil, for brushing the crusts after baking

For the Pecorino and Black Pepper Cream

1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon cornstarch
1 teaspoon freshly cracked black pepper, preferably coarsely cracked
2 ounces Pecorino Romano, very finely grated, about 2/3 packed cup

For Finishing

1 ounce Pecorino Romano, very finely grated, about 1/3 packed cup
1/2 teaspoon freshly cracked black pepper, plus more to taste

Cacio e Pepe Pizza With Pecorino Cream – Closeup

Step-by-Step Instructions

Step 1: Bring the dough to room temperature

Place the 2 dough balls on a lightly floured surface or in lightly oiled bowls. Cover loosely and let them sit at room temperature for 45 minutes. This makes the dough easier to stretch and helps it puff properly in the oven.

Step 2: Preheat the oven and baking surface

Place a pizza stone, pizza steel, or heavy inverted baking sheet on the upper-middle rack of the oven. Preheat to 500°F for at least 45 minutes. A very hot surface is the key to a crust that is crisp underneath, browned at the edges, and still pleasantly chewy inside.

Step 3: Make the pecorino and black pepper cream

In a small saucepan, whisk together the heavy cream, unsalted butter, cornstarch, and 1 teaspoon freshly cracked black pepper. Set the pan over low heat and cook for 3 to 4 minutes, whisking often, until the butter melts and the cream is steaming and slightly thickened. Do not let it boil.

Remove the pan from the heat. Add the 2 ounces finely grated Pecorino Romano a little at a time, whisking until smooth after each addition. The sauce should be creamy, salty, peppery, and spoonable. Let it cool for 10 minutes before topping the pizza; it will thicken slightly as it stands.

Step 4: Stretch the first pizza

Lightly dust your work surface with flour or semolina. Take one dough ball and gently press it into a flat round, leaving a slightly thicker rim around the edge. Pick it up and stretch it with your knuckles, rotating as you go, until it is about 10 to 12 inches wide. If the dough springs back, let it rest for 5 minutes, then continue.

Transfer the stretched dough to a pizza peel dusted with flour or semolina. If you do not have a peel, use the back of a rimmed baking sheet as a launching surface.

Step 5: Add the sauce and mozzarella

Spread half of the pecorino and black pepper cream over the dough, leaving a 1/2-inch border around the edge. Sprinkle evenly with 4 ounces shredded mozzarella. Try not to overload the center of the pizza; a light, even layer helps the crust bake through and keeps the sauce creamy rather than heavy.

Step 6: Bake the first pizza

Carefully slide the pizza onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 6 to 8 minutes, rotating once halfway through if your oven has hot spots. The pizza is ready when the crust is puffed and browned in spots, the bottom is crisp, and the mozzarella is fully melted with light golden patches.

Step 7: Finish with pecorino and pepper

Transfer the baked pizza to a cutting board. Lightly brush the crust edge with a little extra-virgin olive oil. Immediately dust the top with half of the remaining finely grated Pecorino Romano and a generous pinch of the remaining freshly cracked black pepper. Let the pizza rest for 2 minutes before slicing so the cheese and cream settle slightly.

Step 8: Repeat and serve

Repeat the stretching, topping, baking, and finishing steps with the second dough ball, the remaining pecorino cream, the remaining 4 ounces mozzarella, and the remaining finishing Pecorino Romano and black pepper. Serve hot, while the crust is crisp and the cheese is still soft and creamy.

Pro Tips

Use finely grated Pecorino Romano: A microplane-style grate melts more smoothly into the cream and gives the final dusting that classic cacio e pepe texture.
Do not boil the sauce: High heat can make pecorino clump or turn grainy. Keep the cream over low heat and whisk the cheese in off the heat.
Crack the pepper fresh: Pre-ground pepper will not have the same warm, floral bite. Coarsely cracked pepper gives the pizza its signature flavor.
Keep the toppings balanced: This pizza is rich, so a thin layer of sauce and a moderate amount of mozzarella work better than a heavy topping load.
Let the oven fully preheat: Even if your oven beeps early, give the stone, steel, or baking sheet the full 45 minutes to get hot.

Variations

Cacio e Pepe Mushroom Pizza: Add 4 ounces thinly sliced mushrooms sautéed in 1 teaspoon olive oil until dry and browned before adding them over the mozzarella.
Extra-Crisp Thin Crust: Stretch each dough ball to 12 inches and bake closer to 8 minutes for a thinner, more blistered crust.
Arugula Finish: After baking, add a small handful of baby arugula tossed with 1 teaspoon lemon juice to cut through the richness.

Storage & Make-Ahead

This pizza is best right after baking, when the crust is crisp and the cheese is soft. Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for 6 to 8 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust re-crisps and the cheese warms through. Avoid microwaving if possible, as it can make the crust chewy and the cream sauce oily.

To make ahead, prepare the pecorino and black pepper cream up to 2 days in advance. Store it covered in the refrigerator, then let it sit at room temperature for 20 minutes before using. If it is too thick to spread, stir in 1 to 2 teaspoons heavy cream until smooth.

Nutrition (per serving)