Of which 5.5 g sugars and 17.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (pecorino and mozzarella) · Calcium (Pecorino Romano)
Allergens gluten, milk
Cacio e pepe
Roman white pizza with pecorino and pepper, Bonci style
The pizza Gabriele Bonci made famous in Rome, a direct translation of the pasta dish (A04): a thin, crisp Roman base, a light bed of fior di latte to grip onto, and the pecorino and pepper going on in two stages — some as a cream before baking, some grated raw at the end, because pecorino burns and turns bitter if it all goes into the heat.
Ingredients
- 201 g (7 oz) dough from base B02, already risen
- 70 g (2½ oz) fior di latte mozzarella, drained
- 45 g (1½ oz) grated Pecorino Romano
- 2 g coarsely ground black pepper
- 8 g extra-virgin olive oil
- 20 g (¾ oz) ice water for the pecorino cream
Method
- Pecorino cream: whisk 25 g of the finely grated pecorino with the ice water and half the pepper into a smooth paste.
- Open the dough ball thin, brush with olive oil and scatter small pieces of mozzarella.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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