Pizza alla Carbonara

For the pizza

1 AP pizza dough (recipe follows)

8 ounces guanciale or pancetta, diced

2 cups low moisture shredded mozzarella

4 to 5 eggs

1 cup finely grated Pecorino Romano cheese

2 teaspoons fresh cracked papper

1 teaspoon kosher salt

Preheat the dough to 500 degrees.

Place the racks on the upper top and lower half of the oven.

Place the guanciale or pancetta into a saute pan and cook on medium heat until it is brown and crispy. Drain on a paper towel and set aside to cool.

Stretch the dough to make a very large round, about 12 inches wide on an oiled baking sheet

Spread the cheese evenly all over the dough, leaving a 1 inch edge.

Sprinkle the cooked guanciale over the cheese.

Make little wells in the cheese so you have little pockets to drop the egg into.

Carefully crack the eggs and drop them into the small wells. The surrounding cheese should hold the raw egg in place.

Place the pizza on the bottom rack of the oven for 7 minutes.

After 7 minutes the dough should be golden brown so then place the pizza on the top rack to finish cooking the egg for 3 additional minutes. the eggs will be over easy.

Sprinkle the hot pizza with the freshly grated cheese, black pepper and salt.

Mangia!

“All Purpose” Pizza Dough

Yields 2 12-inch pizzas

Total Time: 1 hour, 20 minutes

1 (.25 ounce / 2 ½ teaspoons) envelope active dry yeast

2 teaspoons sugar

1 ¼ cup warm water (110 degrees F)

3 ½ cups 00 flour + more for kneading.

1 teaspoon kosher salt

2 tablespoon extra-virgin olive oil

Add yeast and sugar to the warm water and stir combine.  Allow to sit 5 minutes to bloom

Pour the flour and salt into the bowl of a standing mixer.  With the motor running, add the bloomed yeast and using the dough attachment, mix to combine.  Slowly pour the water into the bowl with the motor running until a slightly wet dough forms. 

Empty the dough onto a floured surface and form into a ball. If the dough is tacky, add just enough flour to pull at the ends and bring them to the center until the surface is smooth. The dough should be very soft and supple but dry to the touch.

Place in a large bowl and drizzle olive oil on top.  Spread the oil over the surface and cover the top of the bowl tightly with cling wrap so it is completely sealed. Place the bowl in a warm place for one hour or until it has doubled in size.

**TIP Run your microwave (empty) for two minutes.  Open the door and place the dough inside. This creates a nice proofing environment.

Once the dough has risen, remove it from the bowl and cover it with the cling wrap until ready to use.  If you are using it immediately, place directly onto the baking sheet.  If using it later, place it in the fridge.