For the Pizza dough:
In a bowl, add a little warm water and the yeast, then let it dissolve.
In another recipient, add the flour and make a space in the centre to contain the water and dissolved yeast. Mix all the ingredients together with your hands. Then, gradually, add the remaining water while continuing to knead it well. Halfway through, season the dough with a teaspoon of salt, oil and a pinch of sugar. Continue kneading, mixing firmly and energetically, until it has a ‘sticky’ consistency.
Then cover the mixture with cling film or a kitchen cloth and leave to rest for three to eight hours. It is important to place the dough in a place which is not subject to draughts, to ensure optimal fermentation.
Once ready, grease a baking tray and roll out half dough with your hands to make the first pizza. Keep the other half aside to make the second pizza and repeat the same steps.
For the topping:
In a bowl, add the Tomato Sauce la Rustica and season with a pinch of salt, sugar and a drizzle of oil. Cover the base of the pizza with the Tomato Sauce la Rustica, taking care to leave a little space for the crust.
Bake in a preheated oven at 240° and cook for 10 minutes at 200° on static mode.
While cooking, cut the Guanciale into strips and then again into small pieces. Then, take out of the oven and add it all over the surface. Leave to cook for a further 10 minutes, checking that the Guanciale is not excessively toasted.
Take the pizza out of the oven again and add the Pecorino fondue with the help of a spoon, covering all the remaining blanks.
Finish cooking for another 5 minutes in the oven. Once ready, add a drizzle of oil and some ground black pepper.