Modes

Ingredients

• 1 dough ball

• 3/4 cup mozzarella cheese

• 1 cup roasted corn

Finish

• 1/4 cup cotija cheese

• crema drizzle

• Tajín seasoning

• pickled red onion

• chopped cilantro

• lime zest

• hot honey drizzle

Instructions

Preheat the Wolf Oven with a pizza stone to 500°F on Stone mode.

Allow the pizza stone to fully preheat.

Char the corn lightly on a griddle or in a sauté pan until lightly caramelized.

Stretch the Neapolitan dough into a 12-inch round, preserving the air bubbles around the outer crust.

Top the dough with the mozzarella cheese and roasted corn.

Keep the toppings light to preserve the crust’s texture.

Bake directly on the pizza stone for 5 to 6 minutes, until the crust is blistered and the cheese is bubbly.

Finish with cotija cheese, crema, Tajín seasoning, pickled red onion, cilantro, lime zest, and a drizzle of hot honey.

Slice and serve immediately.