Pizza Burrata
- Mar 28
- 1 min read
The queen of all pizzas: 48-hour fermented dough topped with creamy, fresh Burrata.
Ingredients
600g Caputo Nuvola flour (High-protein. For approx. 4 dough balls)
420ml Cold water (70% hydration)
18g Sea salt
2g Fresh yeast
Tomato sauce
Fresh Burrata cheese
Handful of toasted nuts (walnuts or pine nuts)
2 cups cherry tomatoes
1 whole head of garlic
1/2 cup extra virgin olive oil
1 tsp dried oregano
Pinch of sea salt
Instructions
Prepare the Roasted Toppings (Home Oven): Place the cherry tomatoes and peeled garlic cloves in a small baking dish. Submerge them in olive oil and sprinkle with dried oregano and sea salt. Roast in your home oven at 150°C for about 45-60 minutes until the garlic is buttery soft and the tomatoes are slightly blistered. Set aside.
Prepare the Dough: Dissolve the fresh yeast in cold water. Gradually add the flour, then the salt. Knead until the dough is smooth and strong. Let it rest covered for 2 hours at room temperature, performing a few folds.
Cold Ferment (48 Hours): Divide the dough into 250g balls. Place them in a proofing container and refrigerate for 48 hours. Take them out 3-4 hours before baking to reach room temperature.
Baking: Hand-stretch the dough, leaving a thick border. Spread a thin layer of plain tomato sauce. Bake in a high-heat pizza oven (430°C-450°C) for 60-90 seconds until charred and airy.
Assembly: Once out of the oven, top with the warm roasted tomatoes and garlic confit. Place the Burrata in the center and break it open. Finish with toasted nuts and a drizzle of the fragrant oil from the confit.
