Guanciale and Fior Di Latte Pizza

Guanciale and Fior Di Latte Pizza

Recipe by Silvia Barban

Guanciale and Fior Di Latte Pizza

By: Silvia Barban

Our sweet cherry tomato sauce makes homemade pizza easier and more delicious than ever. With salty guanciale and fresh mozzarella, you'll need more than one slice. 

36 hours, 6 servings


  • 1 jar of Chef Silvia Barban's Cherry Tomato Sauce
  • 1 package (2.2lbs) of "00" pizza flour
  • 1.5 tbsp salt
  • 3 tbsp brewer's yeast
  • 2.5 cups water
  • 6 pieces of fresh mozzarella
  • 1/4lb Guanciale
  • Fresh basil
  • Pecorino Cheese
  • EVOO
  • Chili Oil


Pizza Dough

  1. Combine flour and 1 1/4 cups of water in the bowl of a stand mixer using the hook attachment (can also do this by hand).
  2. After 2 minutes, add the yeast little by little, followed by the rest of the water. 
  3. After 5 minutes of mixing, make sure the temperature isn't higher than room temperature and add the salt until everything is combined. 
  4. Take out the dough, and shape it into a smooth ball. 
  5. Place the dough in a large oiled bowl or container, and cover it with a towel or saran wrap. 
  6. Place in fridge for 24 hours. 
  7. The next day, take out the dough 5 hours before wanting to use it, and portion it into 2 balls. Reserve one for later.
  8. Roll out dough into an oiled 12x15 pan, leaving the edges thicker for the "cornicione" crust. 
  9. Let it proof until it has tripled in size. 
  10. Preheat the oven to 500F
  11. Using a ladle, spoon the Cherry Tomato Sauce onto the pizza, leaving out the edges. 
  12. Cook pizza for 10 minutes.
  13. After 10 minutes, add mozzarella, guanciale, EVOO, and cook for another 3 minutes. 
  14. Top with grated pecorino cheese, chili oil, and fresh basil leaves. 
  15. Cut the pizza and serve it up!