- Prep time: 20 minutes (plus dough rising time)
- Cook time: 10–12 minutes
- Yield: 1 large pizza (2–3 servings)
Ingredients
For the Dough
- 2 ½ cups All-purpose flour (or Tipo 00 flour for a more authentic crust)
- 1 tsp Instant yeast
- 1 tsp Sugar
- 1 tsp Salt
- ¾ cup Warm water
- 1 tbsp Olive oil
For the Carbonara Toppings
- 1 tbsp Olive oil (for brushing)
- ½ cup Heavy cream or Crème fraîche (creates the white base)
- 1 ½ cups Mozzarella cheese, shredded
- ½ cup Pecorino Romano or Parmesan cheese, finely grated
- 4–5 strips Pancetta or Bacon (cut into small pieces or left in rustic strips)
- 1 large Egg (optional, traditional for carbonara—can be whisked into the cream or cracked in the center before baking)
- Freshly ground Black pepper to taste
Step-by-Step Instructions
1. Prepare the Dough
- In a large bowl, mix the warm water, sugar, and instant yeast. Let it sit for 5 minutes until it becomes slightly foamy.
- Add the flour, salt, and olive oil. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
2. Prep the Toppings & Oven
- Preheat your oven to its highest setting—ideally 450°F to 500°F (230°C to 260°C). If using a pizza stone, place it in the oven while preheating.
- In a skillet over medium heat, cook the pancetta or bacon until it is partially cooked but still flexible (it will finish crisping up in the oven). Remove and drain on paper towels.
3. Assemble the Pizza
- Punch down the risen dough and stretch or roll it out into a 12-inch circle on a piece of parchment paper or a floured pizza peel.
- Brush the edges of the crust lightly with olive oil to help it brown.
- Spread the heavy cream evenly over the base of the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella and half of the grated Pecorino/Parmesan cheese over the cream base.
- Arrange the partially cooked bacon or pancetta pieces evenly across the cheese.
- Generously crack fresh black pepper over the top.
4. Bake to Perfection
- Transfer the pizza to the oven (on your baking sheet or pizza stone).
- Bake for 8–12 minutes, or until the crust is golden-brown with dark spots, and the cheese is bubbly and melted.
- (Optional Traditional Twist): If you want a runny egg yolk, crack an egg into the center of the pizza halfway through the baking time (around the 5-minute mark).
5. Serve
- Remove from the oven and immediately garnish with the remaining Pecorino Romano or Parmesan cheese.
- Slice and serve hot!
