Staggionale Pizza Recipe

Bring dough to room temperature

Remove the pizza dough from the refrigerator 30–60 minutes before baking so it relaxes and is easier to stretch. If using refrigerated pre-made dough, let it sit at room temperature until slightly puffy and pliable.

Preheat oven and prepare surface: Preheat your oven to 500°F (260°C) or the highest temperature available, with a pizza stone or inverted baking sheet inside. If you have a pizza oven, preheat according to manufacturer instructions. Lightly dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking.

Make seasoned ricotta

In a small bowl, combine the ricotta, 2 tablespoons extra-virgin olive oil, lemon zest, 3/4 teaspoon of the salt (reserve remaining salt for vegetables), and 1/2 teaspoon freshly ground black pepper. Stir until smooth and slightly loose — the ricotta should be easy to dollop or spread. Taste and adjust seasoning. Set aside.

Prepare buffalo mozzarella

Drain the mozzarella di bufala well on paper towels for 10–15 minutes to remove excess moisture. Tear into bite-sized pieces and place in a bowl. Pat gently to remove additional moisture so the pizza doesn't become soggy.

Prepare corn

If using fresh corn, cut kernels from 1 ear. If frozen, thaw and pat dry. In a small skillet over medium heat, add 1 teaspoon olive oil and sauté the corn for 3–4 minutes until just tender and starting to char in spots. Season with 1/4 teaspoon sea salt and a pinch of black pepper. Remove from heat and let cool slightly.

Prepare confetti tomatoes and scallions

Halve the confetti cherry tomatoes and place in a bowl. Thinly slice the scallions, using both white and green parts. Toss tomatoes and scallions with remaining 1/4 teaspoon sea salt, a drizzle (about 1 teaspoon) of olive oil, and a pinch of black pepper. Let sit 5–10 minutes to macerate lightly.

Tear basil

Stack basil leaves, roll into a tight cylinder and slice into thin ribbons (chiffonade). Reserve for garnish.

Stretch the dough: On the cornmeal-dusted peel or baking sheet, stretch or roll the dough to a roughly 12–14 inch round (or desired size). Press the edges to create a slightly thicker rim for crust. Brush the outer rim lightly with 1 tablespoon olive oil to promote browning.

Add seasoned ricotta base: Using a spoon, dollop the seasoned ricotta across the center of the stretched dough in several evenly spaced mounds. Gently spread the ricotta, leaving a 1-inch border for the crust. You want a thin, even layer rather than thick clumps.

Distribute cheeses and toppings: Scatter the torn buffalo mozzarella pieces evenly over the ricotta. Sprinkle the sautéed corn and the halved confetti tomatoes and sliced scallions over the cheese, distributing for even coverage. Reserve a few tomato halves and basil ribbons for garnish after baking.

Bake: Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and the mozzarella is melted and slightly browned in places. Baking time will vary by oven and dough thickness — watch closely after 7 minutes.

Finish and garnish: Remove the pizza from the oven. Immediately scatter the reserved fresh basil ribbons and remaining tomato halves over the hot pizza. Drizzle a little extra-virgin olive oil (about 1 teaspoon) over the top and sprinkle a small pinch of flaky sea salt to finish.

Rest and slice: Let the pizza rest 2–3 minutes to set, then slice into 6–8 pieces and serve hot.