Elote Pizza

• 20 oz Ny style pizza dough ball
• 2 ears Corn on the cob
• 5 tbsp Kewpie mayonnaise
• 45 g Cotija cheese, crumbled
• 2 tbsp Fresh cilantro leaves
• 1 tsp Tajín clásico
• Shredded Mozzarella
• 1 Lime

Step 1

Fire your Festa oven and bring it to 750–850°F.

💡 If you are using Neapolitan style dough, increase the heat to 850-950°F.

Step 2

Char the corn in the oven: Place the 2 ears of corn, husked directly on a pizza screen and slide it into the Festa oven. until the kernels are charred in spots and the corn is fragrant (2-3 minutes). Remove and let cool slightly, then slice the kernels off the cob.

Step 3

Stretch 20 oz. NY style pizza dough to 16" diameter. Bast crust with olive oil.

Step 4

Spread about 3 tbsp of the 5 total tablespoons of Kewpie mayonnaise across the stretched dough in a thin, even layer all the way to the edge — this is your base. Scatter 4-5 ounces low-moisture mozzarella, grated evenly over the mayo, then pile on the charred corn kernels.

Step 5

Launch the pizza onto the Festa oven. Bake for 4-5 minutes. Pull when the crust is puffed, blistered, and the cheese is fully melted and beginning to bubble.

Step 6

Straight out of the oven, drizzle the remaining tablespoons Kewpie mayonnaise lightly across the dressed pizza. Scatter 1.5 ounces cotija cheese, crumbled generously, squeeze 1/2 lime, juiced and zested over the top, and finish with 2 tablespoons fresh cilantro leaves, a dusting of 1 teaspoons Tajín clásico, a pinch of 1 pinch salt, and a pinch of lime zest (optional). Slice and serve immediately.

Author

Brandon Price

Restaurateur & Pizza Ambassador

Brandon Price built his reputation the hard way — behind the line. After years owning and operating his own restaurant, Brandon developed an obsessive attention to dough, fire, and flavor that most home cooks never get to experience. When he stepped away from the restaurant world, he brought that professional discipline to the backyard and turned it into one of the most-followed pizza accounts online. Known for his approachable style and willingness to experiment, Brandon breaks down complex techniques into simple, repeatable steps anyone can follow. From classic Neapolitan to creative fusion builds, he proves that world-class pizza doesn't require a commercial kitchen — just the right oven, the right fundamentals, and a willingness to learn. As a Festa ambassador, Brandon bridges the gap between professional kitchens and backyard cooking, showing that restaurant-quality results are within reach for everyone.