recipe 
yields
Yield: one 14-inch pizza
6-8 ounces “00” pizza flour*
½ package instant yeast
¼ cup water
teaspoon salt
4 ounces Carmen peppers, roasted and peeled
3 ounces high-quality pancetta, sliced thinly
ears sweet corn,Salt,Pepper,Extra virgin olive oil
4 ounces high-quality ricotta,Calabrian chili oil
Fresh basil leaves,Parmesan, grated,Aleppo chili oil
Chef’s Note: Use ’00’ flour because it is finely ground, allowing for better absorption. Also it has a lower gluten content that makes the dough less ‘doughy’ and yields a better crunch. Making sure you use this flour as it is the best choice you can make when it comes to cooking pizzas at home.
Dough
Pizza
steps
Dough
- In stand mixer fitted with whisk attachment, add yeast and water to bowl. Whisk on high speed for 1 minute.
- Change mixer attachment to dough hook and add flour and mix on low speed for 5 minutes.
- Let rest for ten minutes.
- Add salt and mix for another 7 minutes.
- Place dough in greased and covered container in refridgerator for 12 hours.
Pizza
- Preheat oven to 500 degrees.
- Roast Carmen peppers on grill until charred. Then, wrap peppers in plastic wrap or place in paper bag to steam them. Peel and remove seeds. Set aside.
- Grill corn whole on cob with salt, pepper and extra virgin olive oil until charred, about 8 minutes.
- Place dough on floured surface and roll to desired thickness.
- Cut corn off cob and sprinkle on pizza along with pancetta.
- Top with ricotta, salt and Aleppo chili oil.
- In the oven, broil the pizza for 4-5 min, or until crust is golden brown.
- Finish with Calabrian chili oil to taste, basil and Parmesan.
Date Published: 08.23.15
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- From Chef Michael Perez of Indaco in Charleston, South Carolina and Colletta in Atlanta, Georgia
