Special equipment: Pizza stone
Preheat the oven to 500 degrees F with a pizza stone on the highest rack.
Make the egg cream by whisking together the Parmesan, eggs and a big sprinkle of black pepper until thick and foamy.
Heat the oil in a frying pan and add the pancetta. Cook over high heat until crunchy and fragrant, about 6 minutes.
Stretch the dough on a floured work surface to an 11-inch circle. Spoon the egg cream onto the center of the pizza and spread over the dough with a spoon. Evenly distribute the pancetta on top and sprinkle over the mozzarella.
Transfer the dough onto the pizza stone and bake until puffy, about 6 minutes, then turn on the broiler and broil until the crust takes on some color, 45 seconds.
Remove the pizza and top with a sprinkle of pecorino, more crushed black pepper and a swirl of olive oil.
This recipe has been updated and may differ from what was originally published or broadcast.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Forcella