Step 1: Preheat your oven and pizza stone or steel to its highest setting (500-550°F or 260-290°C). Allow it to heat for at least 45-60 minutes.
Step 2: In a dry skillet over medium heat, toast the whole black peppercorns for 2-3 minutes, shaking frequently, until fragrant. Immediately transfer to a mortar and pestle or a spice grinder and coarsely crack or grind them. Set aside.
Step 3: On a lightly floured surface, gently stretch or roll out your pizza dough to your desired thickness and shape (approximately a 12-14 inch circle).
Step 4: Lightly dust a pizza peel or a piece of parchment paper with cornmeal or semolina flour. Carefully transfer the stretched pizza dough onto it.
Step 5: Drizzle 2-3 tablespoons of extra virgin olive oil evenly over the dough, leaving a small border for the crust.
Step 6: Sprinkle about half (about 1.5 teaspoons) of the freshly cracked black pepper evenly over the oiled dough.
Step 7: Spread about two-thirds (1 cup) of the finely grated Pecorino Romano cheese evenly over the dough, leaving the border clean.
Step 8: Carefully slide the pizza (on the peel or parchment) onto the preheated pizza stone or steel in the oven. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
Step 9: While the pizza bakes, prepare the Pecorino slurry. In a small bowl, combine the remaining one-third (0.5 cup) of grated Pecorino Romano with 2-3 tablespoons of very hot water. Stir vigorously with a fork or small whisk until a thick, creamy, and spreadable paste forms. Add more hot water, a teaspoon at a time, if needed, to achieve the desired consistency.
Step 10: Once the pizza is out of the oven, immediately spoon small dollops of the Pecorino slurry over the hot pizza. The residual heat will help it melt and meld. Sprinkle the remaining freshly cracked black pepper over the top.
Step 11: Let the pizza rest for 1-2 minutes before slicing and serving. A final drizzle of fresh extra virgin olive oil can be added if desired.