Pizza Guancialata

Method

1. Dissolve the yeast in a little warm water and let it sit until creamy.
2. Add more water, then gradually mix in the flour, salt, and a drizzle of olive oil.
3. Knead the dough until smooth and elastic, adding a little more flour if needed.
4. Place the dough in a bowl, cover, and let it rise near a heat source. Rising time can vary from one hour to two days depending on your schedule.
5. After rising, stretch the dough on a baking pan to your desired thickness (Giorgione prefers it slightly thicker, like a focaccia).
6. Top with a few broken pieces of peeled tomatoes, then add strips of half-smoked scamorza cheese.
7. Sprinkle with a little pecorino cheese.
8. Arrange three slices of guanciale on top.
9. Bake in a very hot oven for about 10 minutes (adjust time depending on your oven).
10. Cut and serve immediately, eating with your hands.