Add <quantity>450<unit>g</unit></quantity> of tapioca starch to a large bowl

Warm up <quantity>100<unit>ml</unit></quantity> of whole milk in a small saucepan over medium heat until it almost reaches the point of boiling

Pour the hot milk over the tapioca starch

Combine <quantity>225<unit>ml</unit></quantity> of whole milk and <quantity>125<unit>ml</unit></quantity> of olive oil in the same saucepan

Add <quantity>1<unit>tsp</unit></quantity> of salt to the milk and olive oil mixture

Bring the milk and olive oil mixture to a boil over medium heat

Pour the hot milk and olive oil mixture over the tapioca starch and mix until homogeneous

Check that your hand can withstand the temperature of the dough. Add <quantity>2</quantity> eggs and mix to combine

Grate <quantity>100<unit>g</unit></quantity> of parmesan cheese and <quantity>100<unit>g</unit></quantity> of pecorino cheese

Add the grated cheese to the mixture and mix until homogeneous

Cover with a cloth and let it rest for 20m

Grease a large baking tray with baking spray or vegetable oil

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Grease your hands with olive oil and make medium balls with the dough. This recipe will yield around 20 balls. Transfer them to a baking tray

Bake the dough balls <temperature>200<unit>°C</unit></temperature> for 30m until golden brown

The pão de queijo is ready. Enjoy!