If using homemade pizza dough, let it rise in a warm area until doubled, about 1 to 1.5 hours. Preheat your oven or grill with a pizza stone to 500ºF (260ºC).

In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter until foamy. Whisk in 2 tablespoons of all-purpose flour and cook for about 2 minutes, stirring constantly until golden.

Gradually add 1 cup of whole milk to the roux, whisking until smooth. Bring the mixture to a simmer, stirring frequently for about 10 minutes until thickened. Whisk in ½ cup of grated Parmesan cheese until melted and smooth.

On a lightly floured surface, divide your dough in half and roll each portion into a circle about 10 inches in diameter.

Sprinkle a pizza peel or baking sheet with ¼ cup of cornmeal. Transfer the rolled-out dough onto this surface and brush the top lightly with 2 tablespoons of extra-virgin olive oil.

Bake the dough in your preheated oven for about 6 minutes until it’s pale brown and slightly firm.

Remove the partially baked dough from the oven and spread ⅓ cup of the creamy Parmesan sauce evenly over the crust.

Tear 8 ounces of whole milk fresh mozzarella into pieces and scatter them over the sauce. Sprinkle about 1 teaspoon of freshly cracked black pepper on top.

Return the assembled Cacio e Pepe Pizza to the oven and bake for an additional 8 minutes, or until cheese is bubbling and the crust is golden brown.

Let the pizza cool for a minute before slicing into wedges. Serve warm, garnished with extra cracked pepper if desired.