Pitzaye Zorrat (پیتزای ذرت) — Persian Sweet Corn & Mozzarella Pizza
Iranian pizzeria-style sweet corn pizza with a chewy crust, tangy tomato sauce, stretchy mozzarella, and a fragrant oregano-basil finish. A comforting fusion classic with a golden, bubbly top.
Printable Recipe Card
Servings: 4 · Total: 110 min · Difficulty: medium
Ingredients (quick list)
- 250 g Bread flour (plus extra for dusting)
- 160 g Warm water (about 38–40°C / 100–104°F)
- 4 g Instant yeast
- 5 g Granulated sugar (helps browning and yeast activity)
- 5 g Sea salt (fine)
- 10 g Extra virgin olive oil
- 160 g Tomato passata (smooth tomato puree)
- 1 clove Garlic (finely grated)
- 1 tsp Dried oregano
- 0.5 tsp Freshly ground black pepper
- 200 g Low-moisture mozzarella (coarsely grated)
- 165 g Sweet corn kernels (drained very well if canned)
+ 1 more in the full ingredients section below.
Steps (summary)
- Make the dough: In a bowl, mix warm water, yeast, and sugar for 30 seconds. Add flour and mix until shaggy, then add salt and o…
- Prepare the sauce and toppings while the dough rises: Stir passata with grated garlic, oregano, sea salt, black pepper, and oli…
- Preheat for a hot bake: Place a pizza stone or inverted heavy sheet pan on the middle rack. Preheat oven to 260°C / 500°F for 3…
- Shape the crust: Turn dough onto a floured surface, press gently to deflate, and form a ball. Rest 10 minutes, covered, to rela…
- Top like an Iranian pizzeria: Spread 140–160 g sauce in a thin, even layer, stopping 1.5 cm from the edge. Sprinkle mozzarella…
- Bake and finish: Slide pizza onto the preheated stone/pan and bake 10–13 minutes at 260°C / 500°F until the rim is deeply golde…
Cultural Background
Iranian-style pizzerias popularized distinctive pizza toppings and cheese blends adapted to local tastes, especially in urban centers. Sweet corn and mozzarella became a familiar pairing, balancing sweetness with rich dairy and a herb-forward finish. This style reflects how global foods are often reinterpreted through regional ingredients and preferences.
Equipment
💡 Tips
- Drain corn extremely well; excess moisture is the main reason this pizza turns soggy.
- Use low-moisture mozzarella for the classic stretchy, browned top; fresh mozzarella can release too much water.
- If your oven maxes out below 260°C / 500°F, bake on the lowest rack for the first 6 minutes, then move to middle rack to finish browning.
- For a chewier crust, refrigerate the dough (covered) 12–24 hours after kneading; bring to room temperature for 45 minutes before shaping.
⚠️ Common Mistakes
❌ Using wet corn straight from the can
💡 Why: Extra moisture steams the toppings and prevents browning, leading to a soggy center.
✅ Fix: Drain in a sieve, then pat dry thoroughly; if needed, spread on a towel for 10 minutes before topping.
❌ Not preheating the stone/pan long enough
💡 Why: A lukewarm surface won’t set the crust quickly, so the sauce soaks in and the base stays pale.
✅ Fix: Preheat at the highest oven setting for a full 30 minutes with the stone/pan inside.
❌ Overloading with sauce and cheese
💡 Why: Too much topping insulates the crust and releases excess moisture, reducing lift and crispness.
✅ Fix: Keep sauce to about 150 g and mozzarella to about 200 g for a 30 cm / 12-inch pizza; spread evenly and thinly.
❌ Adding basil before baking
💡 Why: Fresh basil scorches quickly at high heat and turns bitter.
✅ Fix: Add basil immediately after baking so it stays fragrant and bright.
🧊 How to Store
Cool leftovers completely, then refrigerate in an airtight container up to 3 days. Reheat on a hot skillet over medium heat 3–5 minutes (covered) or in a 230°C / 450°F oven 6–8 minutes until crisp. Freeze slices up to 2 months; reheat from frozen at 220°C / 425°F for 10–12 minutes.
📅 Make Ahead
Dough can be made up to 24 hours ahead and refrigerated after kneading; punch down, cover tightly, and chill. Let it sit at room temperature 45 minutes before shaping. Sauce can be mixed 2 days ahead and refrigerated; stir before using.
🍽️ Pairs Well With
- Shirazi-style cucumber and tomato salad
- Pickled vegetables
- Olives and fresh herbs
- Chili flakes or hot sauce on the side
Regional Variations
- Tehran-style pizzeriasOften use a generous layer of cheese and a slightly thicker, chewy crust, sometimes finishing with extra oregano for a strong herb aroma.
- Shiraz and southern IranMay include extra black pepper or mild chili on the side and a slightly sweeter sauce, emphasizing the sweet-salty contrast with the corn.
- Iranian diaspora pizzeriasCommonly bake on a sheet pan for a softer base and may blend mozzarella with other mild cheeses to match local availability and melt characteristics.
Ingredients
- 250 gBread flour (plus extra for dusting)
- 160 gWarm water (about 38–40°C / 100–104°F)
- 4 gInstant yeast
- 5 gGranulated sugar (helps browning and yeast activity)
- 5 gSea salt (fine)
- 10 gExtra virgin olive oil
- 160 gTomato passata (smooth tomato puree)
- 1 cloveGarlic (finely grated)
- 1 tspDried oregano
- 0.5 tspFreshly ground black pepper
- 200 gLow-moisture mozzarella (coarsely grated)
- 165 gSweet corn kernels (drained very well if canned)
- 8 gFresh basil leaves (torn, added after baking)
🔄 Substitutions
- Bread flour→ All-purpose flour
- Tomato passata→ Canned crushed tomatoes, blended smooth
- Low-moisture mozzarella→ A mix of 150 g mozzarella + 30 g mild white cheese (such as young gouda)
Instructions
- 1
Make the dough: In a bowl, mix warm water, yeast, and sugar for 30 seconds. Add flour and mix until shaggy, then add salt and olive oil. Knead 8–10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic. Cover and rise 60 minutes at 24–27°C until doubled.
- 2
Prepare the sauce and toppings while the dough rises: Stir passata with grated garlic, oregano, sea salt, black pepper, and olive oil. Taste and adjust salt if needed. Drain sweet corn thoroughly and pat dry with paper towels so it does not steam the pizza. Grate mozzarella and keep chilled.
- 3
Preheat for a hot bake: Place a pizza stone or inverted heavy sheet pan on the middle rack. Preheat oven to 260°C / 500°F for 30 minutes (or the highest setting). Lightly oil a 30 cm / 12-inch pizza pan or prepare a sheet of baking paper for sliding onto the hot surface.
- 4
Shape the crust: Turn dough onto a floured surface, press gently to deflate, and form a ball. Rest 10 minutes, covered, to relax gluten. Stretch to a 30 cm / 12-inch round, leaving a slightly thicker rim. Transfer to the prepared pan or baking paper, fixing any thin spots.
- 5
Top like an Iranian pizzeria: Spread 140–160 g sauce in a thin, even layer, stopping 1.5 cm from the edge. Sprinkle mozzarella evenly, then scatter sweet corn across the surface so each slice gets kernels. Finish with 1/2 tsp dried oregano and a light drizzle of olive oil.
- 6
Bake and finish: Slide pizza onto the preheated stone/pan and bake 10–13 minutes at 260°C / 500°F until the rim is deeply golden and cheese is bubbling with light brown spots. Rest 2 minutes, then top with torn basil leaves. Slice and serve hot with extra black pepper if desired.
🪪 Recipe Passport
Cultural Background
Iranian-style pizzerias popularized distinctive pizza toppings and cheese blends adapted to local tastes, especially in urban centers. Sweet corn and mozzarella became a familiar pairing, balancing sweetness with rich dairy and a herb-forward finish. This style reflects how global foods are often reinterpreted through regional ingredients and preferences.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Ash-e Torsh (آش ترش) — Sour Herb and Legume Soup
Persian · Soups · 145 min
Ash-e Sak (آش ساک) — Golestani Spinach, Legume, and Meatball Soup
Persian · Soups · 175 min
Persian Kachi (کاچی) — Saffron Rosewater Pudding
Persian · Desserts · 45 min
Yemeni Mandi (مندي) — Smoke-Scented Spiced Rice and Lamb
Yemeni · Main Courses · 170 min
Varenyky (Вареники) — Ukrainian Potato-Cheese Dumplings
Ukrainian · Main Courses · 95 min
Azerbaijani Milk Rice Porridge (Südlü Sıyıq) — Creamy Breakfast Bowl
Azerbaijani · Rice Dishes · 40 min
Turkish Menemen (Menemen) — Soft Eggs with Tomatoes and Peppers
Turkish · Main Courses · 37 min
Changua (Changua) — Colombian Milk-and-Egg Breakfast Soup
Colombian · Soups · 25 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.