Divide the dough in half. On a floured work surface, roll out one piece of dough to a circle about 14 inches (35 cm) in diameter, with thick edges. Place the rolled-out dough on a sheet of parchment paper. Spread with 3/4 cup of the tomato sauce. Sprinkle with 1 cup of the grated cheese. Garnish with half of the cooked eggplant slices and half of the pancetta slices. Place the pizza on the pizza stone with the parchment paper. Close the lid and cook for 12 to 15 minutes, or until the crust is golden brown. Repeat with the remaining ingredients for the second pizza.
