Italian · Italy
Homemade Corn Pizza with Cold-Fermented Dough
A traditional Italian-style pizza with a slow-fermented dough and fresh corn topping.
120 minutes4 servings
Ingredients
Method
- In a bowl, mix flour, salt, and yeast. Add warm water and olive oil, then knead for 10 minutes until smooth. Let the dough rise for 24 hours in the refrigerator.
- Preheat oven to 250°C (480°F) with a pizza stone or baking sheet inside.
- Roll out the cold-fermented dough and transfer to the hot stone. Spread tomato sauce, add mozzarella, and top with corn kernels.
- Bake for 8-10 minutes until the crust is crisp and golden. Garnish with fresh basil before serving.
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