Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

Preheat a pizza oven to <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat to the highest temperature

Cut <quantity>120<unit>g</unit></quantity> of mozzarella cheese block into cubes

Place <quantity>6</quantity> bacon slices in a pan or baking tray

Cook the bacon at <temperature>200<unit>°C</unit></temperature> for 10m until it releases its fat

Dust a work surface with fine semolina flour and place the dough on it. Open the dough by pushing it down and out with your fingers

Flip the bacon and cook for 10m until crispy. Let it drain and dry in a bowl lined with paper towels

Break the bacon into pieces

Make a circle with the dough by rotating it in the air. Be careful to preserve the air bubbles at the edge

Flour a pizza peel or a pizza baking tray with semolina. Place the opened pizza dough on it and grate <quantity>20<unit>g</unit></quantity> parmesan cheese on top

Add <quantity>2</quantity> handfuls of the mozzarella cheese block

Distribute the baked bacon over the dough

Season with black pepper to taste and drizzle with olive oil

Bake the pizza for 6m, turning it every 2m until the cheese is completely melted and the dough is blistered. If using a regular oven, bake for 15m

Break <quantity>2</quantity> eggs and separate the yolks. Pass them through a fine sieve

Season with black pepper and salt to taste

Drizzle the egg yolks over the hot pizza

Season with black pepper and salt to taste. The Wes carbonara pizza is ready

Enjoy!