Carbonara pizza with guanciale

Turn the oven on: a domestic oven at its maximum with a pizza stone or baking paper; a gas or wood-fired pizza oven to 400 C.

Remove the skin from the guanciale and cut it.

Cook the guanciale in a warm saucepan with no oil on medium-low heat until crunchy and crispy, about five minutes; the fat renders into oil. Keep the oil.

Cut the mozzarella into cubes.

Separate two eggs, keeping the yolks; add one whole egg. Beat with a generous amount of pepper.

Add plenty of pecorino and the guanciale oil and mix to a thick egg cream, thicker than a normal carbonara so it does not run off the pizza; add more pecorino if runny.

Flour a wooden board, put the dough on it, and press and turn to stretch it, leaving the edges untouched. Brush off the excess flour.

Drizzle extra virgin olive oil over the edges and the middle, add pecorino in the middle, then a first batch of mozzarella.

Par-bake until the edges puff: about 45 seconds in a wood-fired or gas pizza oven, at least three minutes in a domestic oven.

In the 400 C oven, cook about 40 seconds until the edges puff, then take it out.

Spread the egg mixture over the pizza, add more mozzarella and pepper, and return it to the oven near the flame until the edges finish cooking.

Finish with more pecorino, more pepper and the crispy guanciale.