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1
Dissolve the yeast in the warm water with a pinch of sugar. Set aside until the surface is visibly foaming and the smell is yeasty and active — this confirms the yeast is alive before it enters the dough.
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2
In a large bowl, combine the flour, beaten eggs, olive oil, grated Pecorino, grated Parmigiano, cracked black pepper, and salt. Add the foaming yeast liquid. Bring the mass together, then turn onto a work surface and knead for 10 to 15 minutes. The dough is done when it is smooth, soft, and slightly tacky — it pulls cleanly from the board and springs back slowly when pressed with a finger.
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3
Return the dough to a lightly oiled bowl, cover, and leave at room temperature for 2 hours. The dough is ready when it has doubled in volume and the surface shows a domed, taut crown.
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4
Knock the dough back firmly. Shape it into a smooth ball and place it into a tall, well-oiled cylindrical tin, filling the tin to no more than one third of its height. This is where the dish lives or dies: the second rise must run its full course — 2 to 3 hours — until the dough has climbed to the rim of the tin. A rise cut short produces a dense, poorly formed loaf that no oven can rescue.
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5
Heat the oven to 180 °C. Bake for 40 to 45 minutes. The crescia is done when the crown is a deep, even golden brown and the loaf, turned from the tin and tapped on its base, sounds hollow.
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6
Turn onto a rack and cool completely before slicing. The crumb matures over 2 to 3 days; the Pecorino flavour deepens and the pepper becomes more fully integrated.