Cacio e Pepe Pizza Cooking Class Online

Today, we're about to whip up something extraordinary—Cacio e Pepe, but with a twist! We're putting that classic pasta dish on a pizza, and trust me, it's a whole new level of deliciousness.

Now, here's the fun part—brace yourselves—we're using ice cubes as one of our pizza ingredients! Yup, you heard that right. Ice cubes on a pizza! How cool is that? Pun intended!

Alright, my oven's preheating at a toasty 450 degrees Fahrenheit, thanks to convection mode. Inside, I've got two Baking Steels—one on the top and one on the bottom rack. And you know why? Because we're going to rock that broiler action, and I'll get to that in just a sec.

Let's talk ingredients. I've got a 250-gram dough ball that's been fermenting for two days. Perfetto! I'll sprinkle some Parmesan, add cracked black peppercorns for that zing, and of course, our favorite olive oil—Grazo! That drizzle after the bake is going to be outstanding.

Alright, let's get this pizza party started! Just gently press it out the dough—no need to stretch it like crazy. We want a puffy masterpiece, you know? So, press and turn, press and turn, until it's about nine or ten inches. Boom!

Time for the pizza peel! A little flour dusting, because we like things smooth. The dough goes naked on the peel—no fancy tricks here. Now, before I proceed, just give it a little edge pinch to make it unique. We want those edges to stand out, you know? Looking good!

Now, it's show time! My oven's on broil, and we're going to add the secret ingredient—ice cubes! Not too many, just enough to keep the center creamy without going overboard with the water content. Three, maybe four cubes will do the trick.

Alright, let's do this! Slide the pizza onto the hot Baking Steel in the oven, and we're looking at about 90 seconds of sheer magic. Oh, baby, that broiler is doing wonders—nice color on top, creamy center from the melting ice, and a crispy bottom like a pro!

Now, it's time to kick things up a notch. I'm taking that luscious Grazo olive oil and drizzling it all over the center. Cheese time, folks! Sprinkle some cracked pepper on top for that aroma that'll drive you nuts.

Voilà! Behold this work of art. It's time to dig in, folks! You can slice it or rip it with your hands—dealer's choice! But let me tell you, you're in for a taste explosion like never before. This is one pizza masterpiece you'll want to devour, slice by slice.

So, that's a wrap, my friends! Thanks for joining me on this culinary adventure. Until next time, stay hungry and keep cooking with style!