1. Prepare your Caputo Americana artisanal dough.

2. Cut the rind off your guanciale and cut it into small cubes, keeping in mind that they will shrink when cooked. Make them slightly larger than your desired size. 

3. Heat a sauté pan over medium heat. Once the pan is hot, toss in the guanciale and cook until it is crisp and most of the fat has rendered, approximately 3–5 minutes. 

4. Transfer the guanciale to a bowl and set it aside. Save the rendered fat in a separate bowl—you will use this later. 

5. In a bowl, add the egg yolks and Pecorino Romano, then whisk together. 

6. Very slowly drizzle in the rendered guanciale fat while whisking rapidly to prevent the eggs from cooking. (If the mixture is still too thick, you can add a bit of warm water to loosen it up. Be sure to add only a few drops at a time until you reach your desired consistency.) ​

7. Stretch your dough into a 12” round on a surface dusted with Caputo Semola Flour. Top with shredded mozzarella and bake at 600–650°F until the mozzarella is completely melted and the crust is golden brown. 

8. Remove the pizza from the oven, then use a spoon to top it with the carbonara cream, crispy guanciale, shaved Pecorino Romano, and freshly cracked black pepper. 

9. Finish with basil and a drizzle of Olitalia Extra Virgin Olive Oil. 

10. Serve and enjoy!