Description

This is definitely not a quick pizza to make. It takes days to prepare. With that in mind, it's delicious, just like the Italian cacio e pepe pasta that is mimics.

Ingredients

• 1/8 t. active dry yeast
• 7 1/4 c. all-purpose flour
• 1 T. kosher salt
• canola oil, for greasing and brushing
• cornmeal, for sprinkling
• 1 c. crushed ice
• 1 1/2 c. (4 oz.) finely grated Pecorino Romano cheese
• extra-virgin olive oil, for drizzling
• freshly ground black pepper

Steps

1. In a medium saucepan, heat 3 c. water to 80 degrees F. Transfer 2 T. of the warm water to a small bowl; whisk in the yeast.
2. In a large bowl, combine the flour with the remaining warm water; stir with a wooden spoon until a shaggy dough forms. Cover both bowls with plastic wrap; let stand for 30 minutes.
3. Mix the salt into the yeast; add to the dough in the large bowl. Knead until all of the liquid is absorbed, the dough will be quite wet. Cover with plastic wrap; let stand at room temperature for 30 minutes.