Pizza Carbonara

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Cook the guanciale in a dry skillet over medium heat for 5 to 6 minutes until the fat has rendered and the edges are crisp. Drain on kitchen paper.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Brush the base lightly with olive oil, then scatter over the mozzarella and half the crisp guanciale, leaving four small wells clear for the egg yolks.

Crack a yolk into each well and season with black pepper.

Bake for 10 to 11 minutes until the crust is charred, the cheese is bubbling, and the egg yolks are fully set with no liquid centre remaining.

Scatter with pecorino and more black pepper, rest for 2 minutes, then slice. Repeat with the second dough ball, remaining guanciale, cheese and yolks.