Homemade Pizza Dough

1. Add the dry active yeast and warm water to a bowl. Whisk to combine. Let sit for 10 minutes.
2. In the bowl of a stand mixer, add the flour. Using a dough hook attachment with the speed on low, slowly stream in the ice water and then the yeast mixture. Add the salt and olive oil. Mix on low speed for 1 minute (the dough should begin to pull away from the sides of the bowl and form a dough).
3. Transfer the dough to a lightly floured surface. Knead for 3-4 minutes. Form the dough into a ball and place in a bowl that’s been coated with a bit of olive oil. Cover with a damp cloth and let sit in a warm place for 1 ½ hours, or until the dough has doubled in size.
4. Transfer the dough back onto a lightly floured surface and cut the dough into 4 equal pieces. Round the pieces into tight balls and place on a lightly floured plate. Cover with plastic wrap and chill overnight or at least 4 hours.
5. When you’re ready to make the pizzas, let the dough balls sit out at room temperature for about 30 minutes, or until soft enough to stretch.

Making the Pizza

1. Place two sheet pans upside down in the oven and preheat the oven to 550°
2. Place 1 ball of dough on a lightly floured surface (keep the remaining dough covered so that it does not dry out). Use your hands to press the dough flat. Begin to stretch the dough with your palms until it forms a 10” circle. You can even lift the dough up and toss it around your knuckles to help stretch it out.
3. Lightly flour a pizza peel and place the stretched dough right on top. Drizzle the dough with olive oil and brush it all over the pizza, edge to edge. Distribute ¼ of the mozzarella, fontina, pecorino, and corn evenly over top. Break apart the burrata cheese and place a few dollops onto the pizza. Season the burrata with a pinch of salt.
4. Carefully slide the pizza into the oven onto a hot sheet pan. Bake for 6-8 minutes, or until golden and melted. Repeat with the remaining dough and ingredients, rotating the pizzas in and out of the oven.
5. Cut each pizza into 6 slices. Top with lots of freshly cracked black pepper and torn basil.