Step 1: Preheat your oven and pizza stone/steel. Place your pizza stone or steel on the middle rack of your oven. Preheat the oven to its highest setting, typically 475-550°F (245-290°C), for at least 45-60 minutes to ensure it’s thoroughly heated. This is crucial for achieving a crispy crust on your Flour + Water Cacio e Pepe Pizza.
Step 2: Prepare the Pecorino Romano. Finely grate the Pecorino Romano cheese. You'll need a generous amount. Set aside about 1/4 cup of the grated cheese for the very end, to sprinkle over the hot pizza.
Step 3: Prepare the pepper. Grind a significant amount of fresh black pepper. You'll want it coarsely ground for texture and flavor. If you wish, lightly toast the whole peppercorns in a dry skillet for 1-2 minutes until fragrant before grinding. This intensifies the pepper's aroma for the Flour + Water Cacio e Pepe Pizza.
Step 4: Stretch the pizza dough. On a lightly floured surface (or using semolina flour for extra crispness and less sticking), gently stretch or roll your pizza dough into a roughly 10-12 inch circle. Try to keep the edges slightly thicker for a nice crust.
Step 5: Create the pepper slurry. In a small bowl, combine about 1/4 cup of hot water (from a kettle or tap is fine) with about 1.5-2 tablespoons of the freshly ground black pepper. Whisk it well until it forms a fragrant, slightly thickened slurry. This creates a powerful pepper base for your Flour + Water Cacio e Pepe Pizza.
Step 6: Transfer dough and par-bake. Carefully transfer the stretched dough onto your preheated pizza stone/steel (using a pizza peel dusted with semolina flour) or onto a parchment-lined baking sheet. Par-bake the crust for 3-5 minutes, just until it starts to puff up and is barely set. This helps prevent a soggy bottom for your Flour + Water Cacio e Pepe Pizza.
Step 7: Build the pizza. Remove the par-baked crust from the oven. Evenly spread about half of the grated Pecorino Romano over the crust, leaving a small border for the edge. Drizzle about half of the pepper slurry over the cheese. Add the remaining Pecorino Romano, and then drizzle the rest of the pepper slurry evenly over the top.
Step 8: Bake to perfection. Return the pizza to the oven and bake for another 8-12 minutes, or until the crust is golden brown and the cheese is bubbly, melted, and slightly browned in spots. Keep a close eye on it, as oven temperatures vary. The cheese should form a beautiful, creamy layer on your Flour + Water Cacio e Pepe Pizza.
Step 9: Finish and serve. Once out of the oven, immediately sprinkle the reserved 1/4 cup of finely grated Pecorino Romano over the hot pizza. This adds an extra layer of fresh, sharp flavor as it melts. Let the pizza rest for 1-2 minutes before slicing and serving. Enjoy your delicious Flour + Water Cacio e Pepe Pizza!