• Preheat the oven to the temperature for your dough.

Prepare the Ingredients

• Grate the pecorino Romano cheese.
  

Prepare Your Dough

• Stretch/roll out the pizza dough to make a pizza ~12 inches in diameter.

  Make sure there is a prominent border around the edge to contain the water when the ice melts.
  
• If you use a pizza pan, add thin coat of olive oil.
• If using a pizza peel, flour the peel so the dough won't stick.
• Transfer the dough to the pan/peel.

Prepare the pizza

• Distribute the broken/small ice cubes across the pizza and inside the border.
  

Cooking Time: Pizza in an Indoor Oven

• Cook at 450°F on a pizza pan or cookie sheet
• 7 minutes, then rotate
• 7 minutes, then use a spatula to transfer the pizza to the pizza stone
• The top of the pizza should already be browning, in which case turn the oven off.
• Leave in oven for 5 extra minutes (on a pizza stone if you have one)
• Remove and rest for 5 minutes before cutting and eat immediately.

Cooking Time: Outdoor Pizza Oven

• Cook at >750°F for about 3-4 minutes rotating a quarter turn every 30-45 seconds.

  Note that this pizza will be very delicate, so be extra careful rotating it.
  
• Cook until the edge of the crust is brown and the water is melted but not completely evaporated.
  
• Remove the pizza from the oven and add the grated pecorino Romano cheese.
  
• Add freshly ground black pepper to taste.
  
• Drizzle olive oil over the pizza.
  
• Cut then serve immediately.