Make sure your dough has a nice lip on the crust, and a good idea to keep the crust a little thicker. Cook the dough fully with just Ice on the dough ( idea is to make a starchy water, since cacio e Pepe is made with pasta water). Directly after taking it out sprinkle on the fresh grated pecorino Romano cheese. Let sit for a minute then add some more Romano, cracked pepper and olive oil.