Preheat your oven to its highest setting, typically around 475-500°F (245-260°C). If you have a pizza stone, place it in the oven now to heat up.
On a lightly floured surface, roll out your pizza dough into a thin circle, about 12 inches in diameter. Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the oven. Evenly sprinkle the grated Pecorino Romano and Parmesan cheese over the pizza dough. Leave a small border around the edge for the crust.

Generously grind fresh black pepper over the cheese-covered dough. The pepper is a key ingredient in Cacio e Pepe, so don’t be shy with it. Add a pinch of salt if desired, but remember the cheese already adds saltiness. Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or a baking sheet.
Bake in the preheated oven for about 10-15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Once the pizza is done, carefully remove it from the oven. Drizzle the extra-virgin olive oil over the hot pizza. This adds a hint of fruitiness and helps balance the sharpness of the cheese and spice of the pepper.