For the Carbonara pizza recipe, you first need to prepare the dough. Follow my recipe here.

Then cut off the skin from the guanciale.

Cut the guanciale into strips, then cut them vertically so each strip has layers of fat and meat.

Cook it in a frying pan until crispy. The fat of guanciale will turn into oil so add extra virgin olive oil only if necessary.

Set the guanciale aside and save the oil for later.

Then slice the mozzarella and cut it into cubes.

Separate two egg yolks and add a third whole egg. Whisk them well and add generous amounts of pepper and Pecorino Romano cheese.

Add the oil from the Guanciale. This will help melt the Pecorino Romano cheese.

Keep adding cheese until the mixture is thick and creamy.

Once the pizza dough is ready, add some flour on the chopping board, then put the dough on top.

Press on the center of the dough without touching the edges, then flip the dough over and press down again on the center.

Keep stretching the dough by slapping it against the chopping board.

Once ready, pour extra virgin olive oil around the edges and the middle, then add Pecorino Romano cheese and mozzarella.

Crank the oven up to the highest temp, or 400 degrees Celsius for a gas/wood oven.

Then put the pizza on the peel and slide it into the oven.

Allow the edges to puff in the oven. This should take at least 45 seconds for a gas or wood pizza oven, and approx 3 minutes in a domestic oven.

Once the pizza has partially cooked, take it out and spread the egg mixture carbonara sauce on top.

Add a generous amount of mozzarella and pepper then put it back into the oven.

Cook until the edges are done rising, and the crust is slightly browned.

Once the Pizza is ready, take it out from the oven and add more Pecorino Romano and pepper before topping with guanciale.