Cacio e Pepe Pizza

To make the pizza dough, in a large bowl, whisk together the cold water, sugar and yeast for 30 seconds. Add the olive oil followed by the 00 flour and mix with a rubber spatula until a loose, shaggy dough forms. Continue to mix by hand for 1 minute. Cover with a damp kitchen towel and let rest at room temperature for 10 minutes.

Add the salt to the dough and knead for 5 minutes. Cover again with a damp towel and let rest at room temperature for 1 hour, stretching and folding the dough every 20 minutes.

Transfer the dough to an oiled container (make sure the container is double the volume of the actual dough, as it will slowly rise overnight), cover with a tight-fitting lid and refrigerate overnight.

After 12 to 24 hours, portion the dough into 4 equal-size portions, each 7 1/2 oz. (235 g), and roll into tight balls. Place the dough balls in a container, leaving 2 to 3 inches (5 to 7.5 cm) of space between each dough ball. Cover and proof at room temperature for 6 hours, then refrigerate again overnight.

On day three, you are ready to use the dough and prepare the pizzas. Remove the dough container from the refrigerator and let stand at room temperature for 4 to 6 hours before using.

Preheat an Ooni pizza oven to 800°F (426°C) according to the manufacturer’s instructions.

To stretch the dough, first flour it: Dredge the top and bottom of one pizza dough ball in 00 flour and transfer to a clean work surface, with the top of the dough ball face down on the counter.

Then press the dough: Starting 1/2 inch (12 mm) from the bottom of the dough portion, use your index, middle, ring and pinky fingers of both hands to press and dimple the dough, moving up toward the top of the dough portion until you get to 1/2 inch (12 mm) from the top. Rotate and repeat: Rotate the dough 90 degrees and repeat the same action, then flip and repeat. Flip the dough over, so the presentation side is now up, and repeat. Rotate and repeat: Rotate the dough 90 degrees and repeat the same action.

Finish stretching the dough: Cradle the dough between your two hands, keeping the presentation side up. Hold your hands in a C-shape (imagine you’re holding a soda can in each hand) under the dough so the outside crust barely drapes over your 2 index fingers and thumbs. Rotate the dough while gently stretching your hands apart. Continue until you reach the desired size.

Dust a pizza peel with a small amount of the semolina flour. Transfer the stretched dough portion, presentation side up, to the prepared pizza peel. Sprinkle 3 oz. (90 g) of the mozzarella over the dough, covering 80 percent of the interior, followed by 1 3/4 oz. (55 g) of the fior di latte and one-fourth of the fontina. Sprinkle with one-fourth of the garlic mixture and then one-fourth each of the pecorino romano and Parmesan. Season the toppings with a generous amount of freshly cracked pepper.

Using the pizza peel, transfer the pizza to the preheated pizza stone and bake until crust is puffed up and charred in spots, 60 to 90 seconds.

Using the pizza peel, transfer the pizza to a cutting board and season with additional pepper. Cut into slices and serve. Repeat with the remaining dough and toppings. Makes 4 pizzas, each about 10 1/2 inches (26.5 cm) in diameter.

Recipe courtesy of Thomas McNaughton and Ryan Pollnow, co-chefs, Flour + Water Hospitality Group, San Francisco