Cacio e pepe pizza

Mix about 3 to 4 tablespoons pecorino romano with a lot of pepper.

Add room-temperature tap water a splash at a time, mixing, until it is a dense, smooth, runny cream with no lumps; it thickens in the oven.

Place the 60% hydration dough ball, rested four hours, on semolina. Press the gases from the middle to the edges without pressing the edges.

Stretch the dough on a timber pizza peel.

Place the inside base of a round cake tin, cake side facing up, on the middle of the pizza, leaving the edges uncovered, so the middle does not puff or bubble.

Cook at 400 degrees Celsius for about 90 seconds in total, turning once the first side puffs (about 30 seconds a side), until the edges puff and the base is cooked.

Remove the cake tin base. Spread the cacio e pepe sauce over the hot crust; it starts to thicken.

Variation: without the cake tin base, cover the first base with mozzarella and put the cacio e pepe sauce on top.

Spread more pecorino on top to protect the cream, add more pepper, and return near the fire for a few seconds a side, turning once.