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

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Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Ryan Liebe