This recipe would suit a variety of pizza styles, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before lighting up your oven.

Fire up your oven and let it heat up until your infrared thermometer takes a reading between 850 and 950°F (450 and 500°C) on the stone baking board inside. 

Use a chef’s knife to slice the corn off the cob, then toss with olive oil and salt. 

Place a dough ball on your lightly floured work surface and push the air from the center out to the edge using your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Spoon ¼ of the crème fraîche (30 grams) across the center of the dough.

Top with ¼ each of the mozzarella (60 grams),  corn and  ’nduja (30 grams). Make sure to tear the ’nduja into small pieces and distribute evenly over the pie.

Slide the pizza off the peel and into the oven.

Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake.

Remove from the oven and garnish with a quarter of the spring onions (20 grams) and basil leaves. Slice and enjoy. Repeat to make the other pizzas.