4 pizzas
Burrata
- 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
- 70 g
- Burrata whole, after baking
- 100 g
- Fresh basil after baking
- 3.0 g
- Extra virgin olive oil
- 8.0 g
- Sea salt on the burrata
- 0.5 g
- Grated parmigiano in the oven
- 6.0 g
Total dough438 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 just sauce, oil and a little parmigiano.
- Tear the burrata over the centre of the hot pizza, salt it lightly and drizzle with olive oil.
- 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 is filled with cream and stracciatella, and all of that disappears in an oven. Bake the pizza fully, tear the burrata over the centre and let the heat from the base do the rest.
modern Neapolitan – a modern classic with cold cheese added after baking, outside the disciplinare.
Topping order
- Tomato sauce
- Parmigiano in the oven
- Burrata after the oven
- Basil
- Olive oil
Common mistakes
- Burrata in the oven, where it becomes a watery puddle of cheese.
- Cold burrata straight from the fridge, which has less flavour.
- Too much sauce underneath, which makes the centre wet when the burrata runs.
Tips
- Take the burrata out 30 minutes before serving.
- Serve immediately – burrata on pizza doesn't wait.
Variations
- Burrata e crudo with air-dried ham.
- White burrata pizza without tomato sauce.
- With stracciatella instead of a whole burrata.
Recalculate the recipe
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Open the calculator with the Burrata settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Burrata e Crudo
- Mozzarella for pizza – choosing, drying and portioning
- Caprese
- Topping order – what goes on when
