From Chef Michael Perez of Indaco in Charleston, South Carolina and Colletta in Atlanta, Georgia
6-8 ounces “00” pizza flour*
½ package instant yeast
1¼ cup water
1 teaspoon salt
4 ounces Carmen peppers, roasted and peeled
2-3 ounces high-quality pancetta, sliced thinly
2 ears sweet corn
Extra virgin olive oil
4 ounces high-quality ricotta
Calabrian chili oil
Fresh basil leaves
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.
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.
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.