Sourdough Burrata Pizza
This Sourdough Burrata Pizza features a naturally fermented sourdough crust made with Caputo "00" Pizzeria Flour for a light and airy dough. Topped with a thin layer of mozzarella, fresh arugula, shaved Parmigiano Reggiano, creamy Deliziosa Burrata, and Olitalia Extra Virgin Olive Oil, this pizza delivers the freshest flavor, perfect for pizza night!
- Yield: 6 pizzas
- Prep Time: 25 min
- Cook Time: 2-10 min
Ingredients
Ingredients
Caputo Sourdough Pizza Dough
Fresh Mozzarella, to taste
1 Ball Deliziosa Burrata
Fresh Arugula, to taste
Shaved Parmigiano Reggiano, to taste
Flaky Sea Salt, optional
Instructions
Instructions
- Prepare Caputo Sourdough Pizza Dough and allow the dough to complete its fermentation and resting process.
- Preheat a home oven to 500–550°F with a pizza stone or steel, or preheat an outdoor pizza oven to 700–850°F.
- Lightly dust the work surface with Caputo Semolina Flour or rice flour and gently stretch the dough into a pizza round.
- Drizzle the dough lightly with Olitalia Extra Virgin Olive Oil and top with fresh mozzarella.
- Bake in a home oven for 7–10 minutes, or in an outdoor pizza oven for 1–2 minutes, until the crust is puffed and golden with lightly charred edges.
- Remove the pizza from the oven and finish with fresh arugula, shaved Parmigiano Reggiano, and a whole Deliziosa Burrata placed in the center.
- Finish with flaky sea salt and an additional drizzle of Olitalia Extra Virgin Olive Oil, if desired.
- Slice and serve immediately.
Notes
- Add the burrata after baking to preserve its creamy texture.
- Allow burrata to come to room temperature before serving for best flavor.
- For a crispier crust in a home oven, preheat the pizza stone or steel for at least 45 minutes before baking.
- Fresh arugula adds a bright, peppery contrast to the rich cheese and sourdough crust.
