SIMÒ Pizza’s Cacio E Pepe Pizza

July 18, 2018

Author Notes: SIMÒ Pizza is new to Manhattan’s Meatpacking District and the restaurant is serving up a delicious Cacio E Pepe Pizza. If you’re in Manhattan, be sure to stop by (90-92 Gansevoort Street), if not here’s the recipe to make it at home! Staff Member

Makes: one pizza
Prep time: 15 min
Cook time: 2 min



  • 600 grams flour
  • 400 grams lukewarm water
  • 20 grams salt
  • 3 grams dry yeast


  • 70 grams pecorino romano
  • 80 grams mozzarella di bufala
  • Black pepper to taste
  • Basil
  • Extra virgin olive oil
In This Recipe


  1. Add two tablespoons of water to the yeast until it dissolves and set it to the side.
  2. Dissolve the salt in the remaining water and mix it for one minute.
  3. Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.
  4. Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.
  5. Put the oven on at the maximum temp (550F ideally). Once it has reached the temp, insert a pizza stone and let it saturate for at least one hour.
  6. Spread the dough in a 12-inch pie, add the pecorino, extra virgin olive oil, basil, and pepper. Cook for 2 min.
  7. Then add the mozzarella and cook for an extra 1 minute.

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