Carbonara Pizza in the oven:
½ cup parmesan reggiano, grated on a large whole box grater
Recommended Videos
½ cup pecorino, grated on a large whole box grater
fresh cracked black pepper
1 egg
4-6 scallions, trimmed on both ends
guanciale or pancetta or bacon, small diced
¼ cup heavy cream
pizza stone
Prepare your pizza stone by preheating your oven to 500ĖF. Place the stone in the center on the oven and allow to heat for 20 minutes.
Roll out the pizza dough to ¼-inch thickness on a surface that has been dusted with a 50/50 cornmeal and flour mixture.
Brush the pizza with a little extra virgin oil; place onto the stone and bake for 2-3 minutes; remove and place all the cheese on the pizza, making sure to spread them out well. Spoon the cream around, top with egg and scatter the scallions around it; bake another 5 minutes or until the egg sets.
Pizza Dough
1 cup + 1 tablespoon 00 flour
1 cup + 2 tablespoons AP flour
1 teaspoon fine salt
¾ teaspoon active dry yeast
1 teaspoon extra virgin oil olive
1 teaspoon honey
Mix flours and salt. In another bowl mix 200 grams (7.05 ounces) lukewarm warm (95Ė to 105ĖF), yeast, olive oil and honey. Allow to sit for 3-4 minutes to dissolve and activate the yeast. Add flours, knead well, until combined, allow to rest for 15 minutes. Knead for another 3-4 minutes; cut into 2 equal pieces and shape into a ball. Place on a heavily floured surface, cover with a damp cloth and rest for 3-4 hours at room temp or 24 in fridge.