Cacio e pepe flatbread

Make the flatbread dough from flour, sugar, water, yeast, a little olive oil and salt.

Let the dough rise for about one to two hours; it will not rise as much as pizza dough.

Turn the dough out onto a lightly floured surface. The dough makes two flatbreads; halve the recipe for one.

Preheat the oven to 550 with a baking steel inside for a solid half hour so it is very hot. A baking sheet works if there is no steel.

Roll the dough out free-form with a rolling pin to an even thickness, very thin but not see-through and without tearing; no border.

Transfer to a pizza peel, make sure it is not stuck, and bake on the steel about four minutes until partially cooked.

Take it out halfway, brush with a little olive oil, scatter sesame seeds around the edges and Italian seasoning over the top. Adding them at the start would burn them.

Return to the oven another three to four minutes until very crispy and golden brown.

Top with plenty of grated Parmigiano Reggiano and lots of black pepper; the heat of the flatbread warms the cheese and pepper.