Cacio e Pepe Pizza
Asiago Fonduta, Black Pepper, and Extra Virgin Olive Oil
Chef Jackson Kalb of Ospi | Venice, CA
Adapted by StarChefs | May 2022
INGREDIENTS:
Asiago Fonduta:
½ cup cream, scalded
400 to 450 grams shredded fresh Asiago
To Assemble and Serve:
1 Romana tonda pizza dough, 56% to 58% hydration
1.5 ounces finely grated aged Asiago PDO, plus more for garnish
2 ounces shredded fresh Asiago PDO
1 ounce shredded fior di latte
1 ounce provolone dolce, shredded
0.5 ounce finely grated Grana Padano
2 teaspoons coarsely grated single-origin black pepper, such as sarawak, plus more for garnish
1 tablespoon extra virgin olive oil
METHOD:
For the Asiago Fonduta:
In a blender, blend cream on medium-low speed. While the motor is running, slowly begin adding the Asiago. Gradually turn the motor to high speed while continuously adding the Asiago. Continue blending until the mixture is thick and pipable. Transfer to a large squeeze bottle and reserve in a water bath at 145°F.
To Assemble and Serve:
Heat an oven to 550°F to 570°F. Stretch out the pizza dough. In a bowl, mix to combine cheeses. Evenly spread cheese mixture across the dough. Top with pepper followed by olive oil. Slide pizza onto a baking steel or pizza stone and bake until crisp, bubbly, and lightly browned; 4 to 5 minutes and 30 seconds. Cut into 6 even slices. Top each slice with Asiago Fonduta. Garnish with more pepper and aged Asiago.
