Add <quantity>300<unit>ml</unit></quantity> of room temperature water and <quantity>12<unit>g</unit></quantity> of salt to a bowl. Mix until dissolved

Add <quantity>450<unit>g</unit></quantity> of all-purpose flour and mix with a spoon until the flour is almost absorbed

Add <quantity>2<unit>g</unit></quantity> of dry yeast and <quantity>50<unit>g</unit></quantity> of all-purpose flour. Mix to incorporate the yeast

Place the dough on a clean, floured surface and knead for 10m to develop the gluten. Dust with flour as needed to avoid sticking. Make a ball with the dough

Grease a bowl and the dough with olive oil. Cover with a damp cloth. Let it rest at room temperature for 12h to rise

Divide the dough in three pieces of approximately <quantity>250<unit>g</unit></quantity>. Form a ball with each piece

Grease containers with olive oil and put the dough in. Cover with cling film and let it rest at room temperature for 12h to rise

The pizza dough is ready

Preheat a pizza oven to <temperature>400<unit>°C</unit></temperature>. If using a regular oven, preheat to the highest temperature

Preheat a cast iron skillet in the oven for 15m until fully heated

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>1<unit>cup</unit></quantity> of canned sweet corn to the hot skillet

Roast for 3m until slightly golden brown

Add the juice of <quantity>½</quantity> lemon

Roast for 3-5m to evaporate the juice

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir

Roast for 5-10m until the butter has melted and the corn is golden brown

Add fresh rosemary to taste and adjust the seasoning if necessary. The roasted corn with lemon is ready

Trim, peel, and thinly slice <quantity>½</quantity> onion

Dust a clean surface with fine semolina flour and place the Pizza Dough on it

Open the dough to a round shape, avoiding pressing the edge so it remains airy. Stretch the dough in the air by rotating it around your fists. Repeat the opening process with the other dough

Dust a pizza peel or a baking tray with semolina flour and place the stretched dough on it

Add <quantity>½<unit>cup</unit></quantity> of diced mozzarella cheese and <quantity>¼<unit>cup</unit></quantity> of grated parmesan cheese

Add black pepper to taste and <quantity>½</quantity> of the Roasted Corn with Lime over the cheese

Add <quantity>½</quantity> of the sliced onion and sprinkle smoked flaky salt to taste

Add picked rosemary leaves and extra virgin olive oil to taste. Repeat the topping process with the remaining dough

Bake each pizza for 6m, turning it every 2m until the edge is blistered and the cheese is melted. If using a regular oven, bake for 10-12m

Add lemon zest to taste and sprinkle more smoked flaky salt if needed

Add more picked rosemary and drizzle extra virgin olive oil to taste. The roasted corn pizza is ready

Enjoy it fresh out of the oven!