Build each pie
After the dough is shapedPizza size
base
Garlic oil
2 tsp10 gCheese
Fresh whole-milk mozzarella
about 2½ oz, torn and patted dry70 gCheese
Pecorino Romano or Parmigiano-ReggianoPecorino Romano, for the cream
⅓ cup, finely grated25 gToppings
Guanciale, cut into short stripsRendered in a pan until just starting to crisp; save the fat
about 2 oz50 gFinishing
Egg yolksWhisked with the pecorino, a spoonful of the guanciale fat and plenty of pepper
2 yolks36 g·
Black pepper, coarsely ground
½ tsp1 g