Note
1: In a small bowl, mix the sugar and salt together; place half of the mixture in a container.
Separate the egg yolk from the white and carefully place the yolk in the container.
2: Cover the egg yolk with the remaining sugar and salt.
Let the egg marinate at room temperature for 2 to 3 days, depending on the size of the egg.
Tip: you will know the egg is ready when it has reached a solid consistency.
3: 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.
4: Remove from heat and add the grated Pecorino Romano a little at a time, stirring until you have a creamy consistency.
5: 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.
Measure the temperature quickly, accurately and from a safe distance using an infrared thermometer.
6: Cut the guanciale into 10 equal slices and brown them in a pan over low heat for 7 minutes.
When crispy, remove them from the stovetop, place on a plate and set aside.
7: Take your egg out of the container, rinse under cold water to remove the sugar and salt, and pat dry with a kitchen towel.
Grate it into a small bowl. Set aside.
8: 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).
9: 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.
10: 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.
11: 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.
12: Repeat these steps with the remaining dough ball.
Slice, serve and enjoy!