Wasn't sure which sub forum this would make most sense on as it's a little unusual. I saw this on a
youtube video and really wanted to try it out. I'd not seen Stefano Callegari before, but I love Cacio el Pepe
So I didn't follow a recipe, but a quick google shows one here;
https://www.foodandwine.com/recipes/cacio-e-pepe-pizzaMy version used a 430g dough ball, which I make to a 'American' style on a 13 inch base.
It ended up cooking for about 4 minutes on my pizza steel in a 300C/570f oven
Mix, knead for 7m and then form and store for 12-72hours in fridge
Strong Flour / 100% (263g)
Water / 63% (166g)
IDY Yeast / 0.2% (0.53g)
Salt / 1.53% (4g)
Olive Oil / 0.95% (2.5g)
I used 3 x ice cubes and the next time I cook I'll use crushed ice as it ended up cooking a little uneven. The topping was 80G pecorino and plenty of black pepper which I put on as soon as it came out of the oven. I then cut, drizzled on some extra virgin olive oil and served.
It's a really tasty and light feeling pizza and the 'hot water' from the ice really does melt the cheese and give you that creamy feel as though you're eating a well made bowl of pasta.
If you didn't have pecorino then you could use parmesan or your hard cheese of choice.