Add the yeast and water to a small bowl and set aside for 5-7 minutes until the yeast is frothy.

In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, sugar, and olive oil and mix for 1 minute.

Once the yeast and water is ready, pour it into the flour mixture and knead on low speed for 12 minutes. Remove the dough hook, cover the bowl with plastic, and let rise until doubled in size, about 60-90 minutes.

Turn the dough out onto a smooth work surface and divide it into 4 even pieces, about 270 g each. Form each piece into a ball and pinch any seams together on the bottom. Place the dough ball, seam side down, and roll it in your hand while applying gentle pressure to form into a tight ball.

Place the dough balls into a large container with enough space for them to expand slightly. Cover with a lid and leave in the refrigerator for at least 2 days, and up to 4 days.

Add the ground pork, apple cider vinegar, paprika, ancho chili powder, chipotle chili powder, oregano, garlic powder, cumin, cayenne, and black pepper to a medium bowl and mix everything together then form into a large patty. Wrap in plastic and let sit overnight in the refrigerator.

The next day, place the sausage patty into a large frying pan, add 2 cups of water, and bring to a boil over high heat. Boil until all the water is evaporated, gently breaking apart the meat while it is cooking. Once the water is fully evaporated, add the canola oil and reduce the heat to medium. Continue cooking, stirring often, until the meat is deeply caramelized and crispy, about 5-7 minutes. Pour the chorizo crumbs into a medium bowl and set aside to cool. If not using right away, cover and refrigerate.

Prepare the Corn

Bring a large pot of salted water to a boil. Cook the corn for 3 minutes, then remove from the water. Drizzle the corn with a bit of olive oil and grill on medium high heat so it is lightly charred all over.

Cut the kernels off the ear and set aside in a small bowl until ready to use.

Remove the dough from the refrigerator. Place a pizza stone or steel into your oven and heat to 550°F. Once the oven comes to temperature, let the stone or steel bake for one hour.

Prepare a 14-inch round piece of parchment paper.

When the stone or steel is just about ready, gently remove a dough ball from the container and dip it into the bowl of flour, turning it to coat it all over. Place the dough, bottom side up on a lightly floured work surface and gently press the center to flatten it. Using the sides of your hands, make an indent all around the dough, leaving about half an inch on the outside edge. This will be the crust. Continue pressing the center of the dough and stretching until you have approximately a 12-inch circle.

Place the parchment paper onto a wooden pizza peel then place the stretched out dough onto the parchment paper. Drizzle the dough with a bit of olive oil then spread about a quarter of the Saputo Gold Pizza Mozzarella all over. Spread about a quarter of the corn all over the cheese then slide the parchment paper off the wooden peel onto the pizza steel or stone and bake for 2 minutes. Carefully remove the parchment paper by placing a finger on the side of the crust and pulling the parchment paper out. Continue baking for another 4-6 minutes or until the crust is deep golden brown.

Remove the pizza from the oven using the wooden pizza peel and sliding it onto a wire rack. Drizzle a bit of olive oil all around the crust. Let the pizza rest for 3 minutes, then squeeze a little creme fraiche all over. Spoon some of the chorizo crumbs all over the pizza and finish with a generous sprinkling of chives