Note
For the marinated egg
1. In a small bowl, mix the sugar and salt together; place half of the mixture in a container.
2. Cover the egg yolk with the remaining sugar and salt.
For the Pecorino Romano cream
1. Pour the cream into a saucepan over medium heat and cook until it reaches 90 °C (194 °F), using a probe thermometer to gauge the temperature, about 4 minutes.
2. Remove from heat and add the grated Pecorino Romano a little at a time, stirring until you have a creamy consistency.
For the pizza
1. Fire up your Ooni, aiming for a temperature between 380 °C to 390 °C (716 °F to 734 °F) in the centre of the baking stone.
2. Cut the guanciale into 10 equal slices and brown them in a pan over low heat for 7 minutes.
3. Take your egg out of the container, rinse under cold water to remove the sugar and salt, and pat dry with a kitchen towel.
4. On a lightly-floured surface, roll out a dough ball by pushing the air with your fingers from the centre towards the edges to form a disc of about 12 inches (30 centimetres).
5. Cover the surface of your pizza with a spoonful of Pecorino cream and half of the mozzarella, leaving about 1 inch (2 ½ centimetre) to allow the crust to form.
6. Dust the pizza peel with a little semolina, place the pizza on top and launch into the oven; cook for 90 seconds, turning the pizza with a peel every 20 seconds or so to ensure an even bake.
7. Take the pizza out of the oven, garnish with 3 to 4 fresh basil leaves, half of the crispy guanciale, more Pecorino cream, a sprinkling of pepper, half of the grated marinated egg and a drizzle of extra-virgin olive oil.
8. Repeat these steps with the remaining dough ball.