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Carbonara Pizza from Allora

Pizza aficionados are invited to celebrate National Pizza Day to the fullest with a mouthwatering Carbonara Pizza recipe created by Allora’s Executive Chef Chris Maher. Made with pancetta, cracked pepper, mozzarella, Percorino Romano and farm eggs, the Carbonara is one of Allora’s signature pizzas that leaves hungry diners asking for another slice. Executive Chef Maher says, “I’ve been making pizza, in one form or another, for more than half my life. I’m fascinated by the seemingly endless possibilities. The pizza itself, acts as a vehicle for us to really create something special.”

Allora, located in TWELVE Hotel Midtown, invites guests to sit and stay awhile in an welcoming environment that features industrial design, warm leathers and woods, and rustic touches which include an expansive bar and cozy booths. With a blend of Italian classics, modern techniques, and seasonal ingredients, Allora’s menu is packed with housemade pastas, pizzas made to order, creative insalatas, small plates and more treats from Executive Chef Chris Maher.

Photo credit: Heidi Geldhauser

Carbonara Pizza
(yields 4 pizzas)

For the dough:
4 cups “00” flour (if unavailable, all-purpose flour will work)
2 teaspoons sea salt
1.5 teaspoons instant dry yeast
1.5 cups water, room temperature

For the sauce:
1 pint heavy cream
½ cup grated pecorino romano
1.5  Tablespoons cracked black pepper
Kosher salt to taste

For the pizza:
12 oz. fresh mozzarella
1/2 lb. pancetta, sliced thin
4 fresh farm eggs, room temperature

Dough: Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.
Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl. Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

When ready to make pizza, transfer dough to a floured work surface. Divide dough into four even sections. Coat four small containers or bowls with nonstick cooking spray or olive oil. With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.
Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume.

Sauce: Simply mix all ingredients together.

Assemble the Pizzas:

Heat a pizza stone in the oven at 450° F. On a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Place one dough ball onto a lightly-floured pizza peel, shake gently to ensure that the dough is not sticking. Don’t worry about the dough being a perfect circle.

Spread about 1/4 of the sauce over the dough, leaving about a 1/2-inch edge unsauced. Top the sauce with a quarter of the mozzarella slices, and prosciutto. Crack an egg right in the center of the pizza.

Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places. Remove from the oven and top with fresh cracked pepper. Slice and enjoy!