Our Cookbook

Italian

Carbonara pizza

A no-tomato pizza with crisped guanciale, two cheeses, and an egg yolk dropped onto the hot crust.

  • Yield1 × 12" pizza
  • Prep15m
  • Cook10m
  • Effortweeknight

Base

  • 1 ball pizza dough
    Pizza oven pizza dough make 0.2× batch

    Ingredients

    • 1kg 00 pizza flour
    • 600g water
    • 30g salt
    • 2g fresh yeast, or 1g instant dry yeast

    Method

    1. Pour all the water into a large mixing bowl. Add the yeast and stir to dissolve.
    2. Add half the flour (500g) and mix by hand for 30 seconds.
    3. Add the remaining flour and mix for another 30 seconds.
    4. Add the salt and mix for a further 30 seconds until a shaggy dough forms.
    5. Turn the dough out onto a clean surface and knead for 10 minutes.
    6. Cover with a tea towel and rest on the counter for 10 minutes.
    7. Shape the dough into a smooth ball by dragging it across the work surface to build tension on the outside. Cover and rest for a further 45 minutes.
    8. Using scales, divide the dough into 250g portions. Shape each portion into a smooth ball and place in lightly oiled containers or a dough tray.
    9. Cover and leave to proof at room temperature (18°C) for 8 hours.
    10. Prep, cook and serve 🍕
    Full recipe
  • 2 tbsp crème fraîche (or a thin layer of olive oil if you prefer)

Toppings

  • 60g guanciale or pancetta, cut into small lardons
  • 80g fior di latte mozzarella, torn into pieces
  • 30g Pecorino Romano, finely grated

Finishing — added after baking

  • 1 egg yolk
  • Plenty of black pepper
  • A drizzle of olive oil

Method

  1. Stretch the dough into a 12” round on a well-floured peel.
  2. Spread the crème fraîche thinly across the base.
  3. Scatter the guanciale and torn mozzarella evenly.
  4. Bake until the crust is charred and the lardons crisped (60–90 seconds in a pizza oven, 8–10 minutes at 250°C in a home oven).
  5. Slide the pizza off the peel and immediately crack the egg yolk into the centre.
  6. Shower with grated Pecorino, a generous turn of black pepper, and a final drizzle of olive oil.
  7. Slice quickly so the yolk is still glossy when it hits the plate.

Notes

The egg yolk goes on after baking and gets thinned by residual heat, like proper carbonara. If you’d rather have it set, slip the yolk on with 60 seconds of bake left.

Guanciale is best if you can get it; pancetta works; but smoked bacon will skew the flavour towards a different pizza altogether.

Sub-recipes

Pizza oven pizza dough

Makes 5 × 300g dough balls

Method

  1. Pour all the water into a large mixing bowl. Add the yeast and stir to dissolve.
  2. Add half the flour (500g) and mix by hand for 30 seconds.
  3. Add the remaining flour and mix for another 30 seconds.
  4. Add the salt and mix for a further 30 seconds until a shaggy dough forms.
  5. Turn the dough out onto a clean surface and knead for 10 minutes.
  6. Cover with a tea towel and rest on the counter for 10 minutes.
  7. Shape the dough into a smooth ball by dragging it across the work surface to build tension on the outside. Cover and rest for a further 45 minutes.
  8. Using scales, divide the dough into 250g portions. Shape each portion into a smooth ball and place in lightly oiled containers or a dough tray.
  9. Cover and leave to proof at room temperature (18°C) for 8 hours.
  10. Prep, cook and serve 🍕

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