4 pizzas
Burrata e Crudo
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 65 g
- Burrata after baking
- 90 g
- Prosciutto crudo, thinly sliced after baking
- 30 g
- Rocket (arugula) after baking
- 10 g
- Extra virgin olive oil
- 8.0 g
- Black pepper after baking
- 0.3 g
Total dough453 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Bake the pizza with only sauce and oil.
- Tear the burrata over the centre, drape the ham around it and top with rocket.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Burrata and crudo is the most lavish pizza in the collection and also one of the simplest. None of the important stuff goes in the oven, so the pizza is decided entirely by the dough and the ingredients.
modern Neapolitan – a contemporary pizzeria pizza with cold toppings, outside the disciplinare.
Topping order
- Tomato sauce
- Burrata after the oven
- Ham in folds
- Rocket
- Olive oil
Common mistakes
- Baking the ham, which turns dry and salty.
- Too much of both – 90 g burrata and 30 g ham make a balanced pizza.
- Rocket under the ham, where it steams.
Tips
- Pepper the burrata, not the ham.
- Serve at once; this pizza fades quickly.
Variations
- Without tomato sauce, as a white version.
- With figs or melon in summer.
Recalculate the recipe
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Open the calculator with the Burrata e Crudo settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Burrata
- Crudo e Rucola
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
