Step 1: Mix the flour, water, and yeast in a large bowl until a shaggy dough forms, then let it rest for 20 minutes.
Step 2: Add the sea salt and knead the dough for 10 minutes until smooth and elastic.
Step 3: Place the dough in a lightly oiled container and let it rise at room temperature for 2 hours.
Step 4: Transfer the dough to the refrigerator for a cold ferment of 24 to 48 hours to develop the flavor for your Flour + Water Cacio e Pepe Pizza.
Step 5: Remove the dough from the fridge 2 hours before baking and gently shape it into a ball.
Step 6: Preheat your oven and pizza stone to its highest setting (usually 500-550°F) for at least 45 minutes.
Step 7: Stretch the dough carefully into a 12-inch circle on a piece of parchment paper or a floured pizza peel.
Step 8: Spread a thin layer of heavy cream or olive oil over the base, then top generously with the grated Pecorino Romano.
Step 9: Sprinkle the coarsely cracked black pepper evenly over the cheese.
Step 10: Slide the pizza onto the stone and bake for 7-10 minutes until the crust is charred and the cheese is bubbling.
Step 11: Remove from the oven, garnish with fresh parsley, and let the Flour + Water Cacio e Pepe Pizza rest for 2 minutes before slicing.