| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon kosher salt
- 1 teaspoon coarsely ground pepper
- 1 cup warm water (about 100 degrees F)
- 2 teaspoons sugar
- 1 teaspoon active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
- 1/2 cup ice cubes
- 1/4 cup extra-virgin olive oil
- 1 cup fresh ricotta cheese (about 8 ounces)
- 1 cup finely grated pecorino Romano cheese (about 4 ounces)
- 2 teaspoons coarsely ground pepper
- Kosher salt
Instructions
- Make the dough: Combine the flour, salt and pepper in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Make the pizza: One hour before baking, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500 degrees F. On a lightly floured surface, stretch the dough into a 12-inch round. Transfer the dough to a well-floured pizza peel or another inverted baking sheet. Dot with the ice and drizzle with 2 tablespoons olive oil. Slide the pizza onto the hot stone. Bake until the crust is golden brown and the ice melts, 12 to 13 minutes.
- Transfer the pizza to a cutting board and cover with small spoonfuls of the ricotta. Sprinkle with the pecorino and pepper; drizzle the remaining 2 tablespoons olive oil on top and season with salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 717 |
| Total Fat | 36 g |
| Saturated Fat | 13 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 58 mg |
| Sodium | 664 mg |
Reviews
This was such a great recipe. I didn’t have any problems with my pizza stone, because I am not an idiot. Thanks for sharing, keep eating, keep living, keep loving.
Be very careful making this. Heating the pizza stone for so long and then having some of the water from the ice cubes drip onto our stone caused it to crack, which then allowed oil to drip down and catch on fire.