Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
500gbread flour
380gwater
room temperature
10gkosher salt
2ginstant yeast
I like, instant brand
olive oil
for greasing
butter
Softened, for greasing
12 ozwhole milk ricotta cheese
1garlic clove
grated
½ cuppecorino romano
grated, plus more for serving
¼ cupfresh basil
chopped
kosher salt
to taste
pepper
to taste
8 ozwhole milk low moisture mozzarella shredded
you can really add as much cheese as you like
8 ozsmoked mozzerella
2fresh corn cobs
kernels removed
1 tspchiles
chopped, calabrian
4 Tbsphoney
basil leaves
Fresh torn, for garnish
Instructions
Step 1
The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
Step 2
Uncover and fold the dough by pulling up each side of the dough and folding them into the center.
Step 3
Cover and let rest another 30 minutes. Repeat folding process from step 2.
Step 4
Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **
Step 5
The next day, when you are ready to bake: Arrange a rack in the lower third of the oven and preheat to 500F along with a pizza stone (if you have it).
Step 6
Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.
Step 7
While the dough relaxes, prepare the ricotta. In a medium bowl add ricotta, pecorino, garlic, basil, and mix until combined. Season with salt and pepper to taste.
Step 8
After the dough has rested, press/stretch out again, this time to fill out the entire tray.
Step 9
Spread the ricotta evenly over the dough. Top with both cheeses and corn all over.
Step 10
Drizzle with olive oil and sprinkle with a touch of salt and pepper to season the corn.
Step 11
Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-25 minutes, or until golden and bubbly.
Step 12
While pizza bakes, mix calabrian chilis and honey until combined.
Step 13
Once pizza is cooked, top with chili honey and basil all over. Add more grated pecorino if desired. Transfer pizza to a wire rack to prevent the bottom from getting soggy, and enjoy! I like to cut this pizza using scissors.**
View on CafeHailee
↑Support creators by visiting their site 😊
