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To make the pizza dough, place the yeast, flour, salt, and 300ml/10fl oz water into a stand mixer with a hook or bring together in a large bowl. Kneed well for 10 minutes or so. Rest and leave to rise for at least an hour. Knock back, take the air out by popping it, roll into 4–8 balls, depending on how big you want your pizzas and leave again for 20 minutes on a lined baking tray.
Pre-heat the oven to 230C/210C Fan/Gas 8.
Roll out the dough and top half with the pecorino, a quater of the dough with the ricotta.
Heat a frying pan over high heat and fry the guanciale until crispy. Cook in its own fat.
Add the tomatoes on top of the pecorino, and top the ricotta with mozzarella.
Put the guanciale over the final empty quarter of the pizza.
Put the bay leaves in the middle and drizzle with the oil.
Bake in the oven for 6–8 minutes until blistered.