13 minutes ago, Margaret Pilgrim said:This clever method for making caccio e pepe pizza is worth a whirl.
@Chris Hennes did something quite similar following the recipe in Marc Vetri's Mastering Pizza and shared his result just upthread here.
He had much more success than I did when I tried it. The ice is supposed to melt into hot, starchy water which turns into a cheesy sauce when you add the grated pecorino Romano cheese. Much of my crust blistered up, pushing the water into a small, deep pool in one corner. I sprinkled the cheese on and shook the pizza as directed but just got a glob of thick cheesy stuff in that pool surrounded by hills topped with dry cheese. I think I'd need a lot of practice to get it right!
Edited to add this photo of my sorry attempt. I made it last year but I was too embarrassed to post!
