Nonna Maria Recipe

Infuse oil and soften garlic

In a wide sauté pan over medium-low heat, combine 1.5 cups extra-virgin olive oil and the sliced garlic. Cook gently, stirring occasionally, until garlic is fragrant and just turning golden at the edges, about 6–8 minutes. Do not let garlic brown quickly — keep the heat low to infuse the oil.

Add aromatics

Add 1/2 tsp red pepper flakes to the garlic-infused oil and stir 30 seconds to bloom the spice.

Add tomatoes and reduce

Crush the whole peeled tomatoes by hand or with a potato masher and add them plus their juices to the pan along with 2 tbsp tomato paste. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and the oil begins to separate and float on top, about 25–35 minutes.

Season and finish

Stir in 1 tsp sugar, 1 tsp dried oregano, 1.5 tsp kosher salt, and 1/2 tsp black pepper about halfway through simmering. In the last 3–4 minutes, add torn basil leaves. Taste and adjust salt. The finished sauce should be glossy with olive oil pockets — strain out garlic slices if you prefer a smoother texture, or leave them for more pronounced garlic bites.

Activate yeast

In a small bowl, stir 2.25 tsp active dry yeast and 1 tsp sugar into 1.5 cups warm water (100–110°F / 38–43°C). Let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well, add the activated yeast mixture and 3 tbsp olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer on low for 6–8 minutes until smooth, slightly tacky, and elastic.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours depending on room temperature.

Prepare pans and stretch dough

When dough has risen, preheat oven to 500°F (260°C) with a rack in the upper third. Generously oil two 9x13-inch rectangular cake pans (or one large sheet pan) with the 1/4 cup olive oil. Divide the dough into two equal portions. Working with one portion at a time, press and stretch dough into the oiled pan with your fingers, starting in the center and working outward. If dough resists, let rest 5–10 minutes and continue. The dough should be thin and reach the pan edges. Repeat for the second portion if using two pans.

Second rise

Cover the stretched dough loosely and let rest 20–30 minutes to puff slightly and relax.

Preheat and assemble base

After the second rise and with oven at 500°F, spread a thin, even layer (about 3/4 to 1 cup) of the prepared olive oil poached red sauce over each dough layer, leaving a small border around the edges. The oil in the sauce will help crisp the crust and impart rich flavor.

Add cheeses

Evenly distribute the shredded/torn fresh mozzarella (4 oz) over the sauced dough. Sprinkle 2 tbsp grated Parmigiano-Reggiano on top. Reserve the burrata for after baking.

Bake

Bake in the preheated oven on the upper rack for 10–13 minutes, rotating once halfway through, until the crust is golden at the edges and cheese is melted and lightly blistered. If using two pans, bake one at a time for best heat circulation, or swap positions.

Prepare burrata

While pizza bakes, drain chilled burrata on paper towels for a few minutes. Using your fingers, gently tear open the burrata's outer shell to expose the creamy interior. Pull into rustic strips or pieces so you have both creamy curd and some whole pieces to place on the pie.

Finish and garnish

When the pizza comes out of the oven, immediately dollop and pull the burrata pieces across the surface so the creamy interior spreads over the hot pie. Sprinkle flaky sea salt (about 1 tsp) and 1/2 tsp cracked black pepper over the top. Add fresh oregano or basil sprigs and drizzle optional 1 tsp chili oil if using. Let rest 2–3 minutes to meld flavors.

Slice and serve

Cut into squares (Grandma-style) or wedges. Serve hot so the burrata remains creamy; provide extra sauce on the side if desired. Leftovers: store sauce separately and refrigerate baked pizza covered for up to 2 days; reheat in a 400°F oven until warmed through.