Fragola Recipe

Mix

In a large bowl or the bowl of a stand mixer, combine 3 cups flour and 1.5 tsp salt. In a separate cup, whisk together 1.25 cups lukewarm water and 1 tsp instant yeast until dissolved. Add the water/yeast mixture and 1 tbsp olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or use the dough hook on medium speed for 6–8 minutes). The dough should be slightly tacky but not sticky; add a tablespoon more flour if overly sticky.

First rise

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate overnight for improved flavor).

Divide & Rest

Punch down the dough and divide into 2 equal portions for two 10–12 inch pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and rest for 30 minutes to relax the gluten before stretching.

Prepare strawberries and onion

Wash, hull, and thinly slice strawberries. Thinly slice the red onion into half-moons. If raw onion is too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry to mellow flavor.

Preheat oven or wood-fired oven

If using a wood-fired oven, heat to approximately 700–800°F (370–425°C) for a quick blistered crust. If using a home oven, preheat a pizza stone or steel to 500–550°F (260–290°C) for at least 45 minutes.

Stretch the dough

On a lightly floured surface, flatten a rested dough ball with your fingertips and stretch into a 10–12 inch round, leaving a slightly thicker edge for the crust. Transfer to a lightly floured peel or parchment paper for the oven.

Add stracchino

Tear or slice the 8 oz stracchino into pieces and distribute evenly over the stretched dough, leaving the rim bare. Stracchino melts into a creamy layer—use enough to cover the surface thinly but completely.

First bake (melt cheese)

Slide the pizza into the hot oven/onto the stone. In a wood-fired oven, bake 60–90 seconds, rotating frequently for even charring; in a home oven at 500–550°F, bake 7–9 minutes until crust is golden and cheese is melted and bubbling. Remove from oven.

Top with strawberries, onion & basil

Immediately after baking, scatter the thinly sliced strawberries (1 cup) and the drained/thinly sliced red onion (1/4 cup) evenly over the hot melted cheese. Tuck fresh basil leaves (about 12 leaves) across the pizza so they wilt slightly from residual heat.

Finish & season

Drizzle 1 tbsp extra-virgin olive oil over the pizza, then lightly season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Finish with 2 tbsp balsamic reduction in a zig-zag or dot pattern across the pizza. Cut and serve immediately.