Carbonara Pizza

• 1x 48h pizza dough
• 50 g extra-fine semolina or spolvero (for dusting)
• 1 extra fresh egg yolk
• 10 g grated pecorino
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp water
• 125 g fresh mozzarella (Fior di latte or Bufala)
• 70 g guanciale slices, 1.5 mm thick (chopped into 4 cm x 4 cm pieces)
• 1 tbsp Parmesan shavings
• Ground pepper

1. Make the 48h pizza dough recipe.
2. Turn on your oven and let it preheat (30 minutes on the highest setting).
3. Prepare the "pastelo": whisk together the egg yolk, grated pecorino, garlic, oil and water. Season with pepper.
4. Use extra fine semolina (or spolvero) to dust your work surface and the underside of the dough. This will stop the dough from sticking and make it easier to move. Roll out your dough, making sure it is less than 30 cm in diameter.
5. Carefully slide the peel under the dough or rotate the dough onto the peel (refer to our video).
6. Add the toppings while the pizza is on the peel: shred the mozzarella into small pieces with your hands. Distribute evenly over the dough. Start at the edges and finish in the centre: the mozzarella will serve as the base. Using a spoon, spread the "pastelo” over the pizza and then top with the guanciale.
7. Place the pizza in the oven and bake for 90 seconds, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
8. Using the peel, take the pizza out of the oven and slide it onto a serving plate. Add the Parmesan shavings and top with 2 turns of the pepper mill. Slice, serve and enjoy!

Tips: If you’re in a hurry, you can make this recipe using our quick pizza dough recipe as a base. If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C. Instead of Pecorino, you can use Parmigiano Reggiano (Parmesan) or Grana Padano. If you like, you can remove the pizza from the oven 2/3 of the way through cooking, place the guanciale in pieces and bake for a further 30 seconds. Instead of guanciale, you can also use pancetta, smoked bacon or lardons.