Classic Straciatella Recipe

Prepare dough

If using pre-made dough, remove from refrigerator 1 hour before baking so it comes to room temperature. If chilled, gently press and stretch dough on a lightly floured surface into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim for the crust.

Brush the stretched dough lightly with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt evenly across the surface. This helps protect the dough from becoming soggy and adds flavor.

Make quick sauce

In a small bowl, combine 1/2 cup crushed San Marzano tomatoes, 1/2 teaspoon olive oil, 1/4 teaspoon grated garlic, 1/8 teaspoon dried oregano and 1/4 teaspoon sea salt. Stir gently — the sauce should be loose and slightly chunky. Taste and adjust salt if needed. Do not cook; this is a fresh-style pizza sauce.

Spread a thin, even layer of the sauce over the stretched dough, leaving the rim uncovered (about 1/2 inch). Avoid over-saucing — classic stracciatella pizzas use a light smear of tomato.

Assemble cheeses

Distribute the torn or thin-sliced 100 g fresh mozzarella evenly over the sauced dough, leaving small gaps so the crust can char properly. Scatter about 1 tablespoon grated Grana Padano over the mozzarella.

Reserve the 120 g stracciatella to add after baking (room temperature is important so it melts gently when added). Do not place stracciatella in the oven.

Wood-fired oven baking

Preheat wood-fired oven to 430–480°C (800–900°F) hearth temperature; the effective baking temperature for pizza should be very high. Slide the prepared pizza onto a floured or semolina-dusted peel and transfer to the oven. Bake 60–90 seconds, rotating once to ensure even charring, until crust is blistered and leopard-spotted and the mozzarella has melted and begun to bubble.

If using a home oven with a pizza stone, preheat the stone on highest setting (250–290°C / 475–550°F) for at least 45 minutes. Bake 6–10 minutes until crust is golden and cheese melted.

Add stracciatella & finish

Remove the baked pizza from the oven and immediately scatter the 120 g room-temperature stracciatella across the center so it softens and forms creamy pools. Tear and scatter 4 fresh basil leaves over the top.

Drizzle 1 teaspoon extra-virgin olive oil over the pizza, finish with a light dusting of cracked black pepper (about 1/4 teaspoon) and — if desired — a small additional grating of Grana Padano. Let rest 1 minute, slice, and serve hot.