Step 1

For the pizza dough: Pour the water into a mixer bowl. Dissolve the yeast into the water. Combine both flours in a bowl, then pour about 80 percent of that mixture into the mixer bowl. Start the mixer at a low speed. Once the flour is mostly absorbed, switch to a higher speed, and add the salt. Once salt is absorbed, add the rest of the flour little by little, until the dough reaches the desired consistency. Slowly pour in the oil and mix until absorbed; turn off the mixer. Cover the dough in the mixing bowl with a damp cloth, and let rest 1 hour.

Step 2

Remove the dough from the bowl and lay across a clean table. Knead the dough to create a smooth and tight surface. Let rest another hour right on the table.

Step 3

Divide the dough into balls weighing 10 ounces (280 grams). Place into dough trays.

Step 4

Ferment in the trays at room temperature for 6 to 8 hours. Place the trays in the refrigerator overnight.

Step 5

Bring the dough to room temperature for 1 to 1 1/2 hours before using.

Step 6

For the egg yolk béchamel: Warm the milk and set aside.

Step 7

Heat the butter in a saucepan and add the 00 flour. Mix to create a medium-brown roux. Slowly add the milk and mix to the roux. Cook, mixing, until the sauce begins to thicken. Remove from the heat and whisk in the egg yolks. Add salt to taste.

Step 8

For the cacio e pepe sauce: Rehydrate the gelatin in cold water.

Step 9

Toast the peppercorns in a dry skillet over high heat until fragrant. Add the milk. Cook for 5 minutes. Remove from the heat. Strain into a bowl.

Step 10

In another bowl, mix a small amount of the sauce with the gelatin until combined.

Step 11

Blend the remaining sauce with the Pecorino and Parmigiano. Add the sauce and gelatin mixture to the blender. Blend.

Step 12

In another bowl, whip the heavy cream. Fold the mixture from the blender into the heavy cream. Mix until combined. Refrigerate for 2 hours.

Step 13

Preheat the oven as high as it will go.

Step 14

Stretch, press and slap a ball of pizza dough into a flat circle, 10 to 12 inches in diameter.

Step 15

Use a spoon to apply a layer of egg yolk béchamel.

Step 16

Add about 4 ounces fior di latte or mozzarella. If using chunks, place about 8 chunks evenly spaced apart. If using shredded, apply a single layer.

Step 17

Lay 4 to 5 slices guanciale on top of the cheese. Bake the pizza until the crust darkens and the cheese melts and begins to bubble. (We cook ours in a wood fire pizza oven at up to 1000 degrees F, for about 3 minutes, turning the pizzas every several seconds. They’re done when the edges just begin to char.)

Step 18

Remove the pizza and apply 5 dollops cacio e pepe sauce around the surface.

Step 19

Garnish with some Parmigiano-Reggiano and serve. Repeat to make more pizzas (save any remaining sauce for another use).