Cacio e Pepe Pizza

At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta. He’s also devised a clever trick: putting a bit of crushed ice on the dough as it goes into the hot oven to keep the center moist and tender while the bottom and edge become crisp and crackling. It’s worth noting that this recipe is largely about the dough—the topping, while delicious, is relatively scant. Slideshow: More Pizza Recipes

Ingredients
1/8 teaspoon active dry yeast

7 1/4 cups all-purpose flour

1 tablespoon kosher salt

Canola oil, for greasing and brushing

Cornmeal, for sprinkling

Crushed ice

1 1/2 cups finely grated Pecorino Romano cheese (4 ounces)

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

Directions

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