Pizza Burrata Recipe

Activate and mix

In a large bowl or the bowl of a stand mixer, combine warm water (about 105-115°F / 40-46°C) with sugar and instant yeast. Stir and let sit 3–5 minutes until slightly foamy. Add flour, salt, and olive oil.

Knead

Knead by hand on a lightly floured surface or with the paddle/ dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If using a mixer, knead on medium speed 6–8 minutes.

First rise

Shape dough into a ball, oil the inside of a clean bowl, place the dough inside, cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1–1.5 hours.

Divide and rest

Punch down gently and divide into two equal portions (for two 12-inch pizzas). Shape into tight balls, place on a tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare sauce

In a small bowl, combine crushed San Marzano tomatoes, minced garlic, 1/2 tsp salt, dried oregano, and 1 tablespoon olive oil. Taste and adjust seasoning. This is a no-cook sauce for bright tomato flavor.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to the highest setting (500–550°F / 260–288°C) for at least 45 minutes to an hour. If using a pizza steel, follow same timing.

Shape crusts

On a lightly floured surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Use your hands to gently stretch rather than rolling for best texture. Transfer to a well-floured pizza peel or parchment paper for easy transfer to the oven.

Assemble pizza

Spread about 1/2 cup of the tomato sauce over the stretched dough, leaving the rim bare. Scatter half of the shredded fresh mozzarella (about 4 oz) evenly over the sauce. Sprinkle 1 tablespoon grated Parmesan and a pinch (about 1/4 tsp) of chili flakes across the top. Drizzle 1/2 tablespoon olive oil over the cheese.

Bake

Slide the pizza onto the preheated stone/steel and bake at maximum oven temperature for 6–9 minutes, watching for a blistered, golden crust and melted, slightly browned cheese. Rotate halfway if needed for even browning.

Finish with burrata

Remove the pizza from the oven and immediately tear the burrata into large pieces and place in the center (or divide among two pizzas if making two). The burrata should be room temperature so it melts slightly from the pizza heat but retains its creamy interior.

Garnish

Scatter fresh basil leaves over the pizza, sprinkle flaky sea salt and remaining pinch of chili flakes, and drizzle the finishing tablespoon of extra-virgin olive oil over the burrata and crust. If using prosciutto, drape slices over the warm pizza now so they soften but don't fully melt.

Optional arugula

If adding arugula, toss it briefly with a squeeze of lemon and a small drizzle of olive oil, then top the pizza with the dressed arugula for peppery freshness.

Serve

Slice and serve immediately so diners can break into the creamy burrata with each bite.

Prosciutto and arugula are optional finishing touches. Add prosciutto after baking; toss arugula with lemon and olive oil and add right before serving for best texture and flavor.