There are two types of people in this world: those who like traditional pizza toppings, and those who like their pizza with ice cubes.

Pizza is one of the most globally recognised foods; whether frozen or procured from your local pizzeria, you could grab a slice in most corners of the world, and we couldn’t be more grateful. From authentic Neapolitan to classic New York-style pizzas, thousands of delicious variations exist, but we’ve also had our fair share of criminal toppings (erm, pineapple and banana). The latest one that’s stirred controversy is ice pizza. Yes – you heard that right!

Image credit: Cooking with Cocktail Rings

Ice pizza has garnered much attention, mostly for its unusual method of preparation which involves placing ice blocks in the centre of the base – but there’s a method to the madness and if you’re a lover of cacio e pepe, then you shouldn’t knock it until you’ve tried it…

Ice Pizza – Cacio e Pepe’s Cousin

Most people are familiar with the pasta version of cacio e pepe (cheese and pepper) made with hard cheese, black pepper; spaghetti or tonnarelli. To create the signature cheesy dish, grated Pecorino Romano is combined with pasta water, which coats the pasta strands.

Though cacio e pepe has been around for centuries, it’s been rediscovered in recent years – thanks to Michelin-starred chef, Massimo Bottura, who famously invented a recipe for cacio e pepe risotto. Now, it seems the classic Roman dish has reinvented itself with yet another carby delight – this time, pizza.

Chef Stefano Callegari of Sbanco is credited for creating ice pizza, also known as ‘cacio e pepe pizza’ – a bizarre concept, but not without reason. Once stretched out and ready to bake in the oven, a few ice blocks are placed in the centre of the dough. The cooked pizza base is then removed from the oven, and olive oil and grated cheese is added to the centre. A crack of pepper is all that’s needed to transform the flavours.

But why add ice to pizza you ask? Well, it serves a dual purpose – the ice melts when cooked, creating a delectable sauce once olive oil and cheese is added; it also helps prevent the centre from burning. Since only four elements are required for the topping (olive oil, cheese, pepper and ice), the base is equally important; sourdough is often used to lend flavour.

The Origins of Pizza

Cacio e pepe pizza is quite different from other types. When it comes to the origins of pizza, it’s difficult to pin a date, as the concept was essentially derived from flatbread, with many countries having their own version – but it can be dated to the 18th or 19th century.

Image credit: Simo Pizza

Similar to Parmigiana di Melanzane, pizza was once considered a cucina povera – translation: peasant dish. In 1700, workers from the southwestern Campania region of Naples ate pizza frequently; it was a for-the-people-by-the-people type of dish.

The Neapolitan waterfront workers, also known as ‘lazzaroni’ – people who had no fixed occupation, often found work by chance, or were homeless – needed something to sustain them throughout the day. Something that was relatively cheap and quick to consume.

Did you know? The classic Margherita pizza was named after Italian royal, Queen Margherita of Savoy.

Even though it was considered a peasant dish, pizza won the approval of Italian royals. On a visit to Naples in 1889, King Umberto I and Queen Margherita of Savoy grew tired of eating French fare and requested a couple of ‘pies’ from a local pizzeria. The queen particularly enjoyed the ‘pizza mozzarella’, topped with tomato, soft cheese and basil, so it was named after her.

However, popularity only picked up when Italians migrated to the United States. Many worked in factories as vendors, and some sold pizza. Before everyone knew it, New Yorkers, Bostonians, Chicagoans became obsessed with pizza, leading to the birth of an entire pizza culture far greater than the Neapolitans could imagine.

Want a slice? Get your fix at these pizza spots in Cape Town.