The first time I witnessed the magic of melting burrata on a piping-hot Neapolitan pizza was in a tiny backstreet kitchen in Naples. The owner – a third-generation pizzaiolo with hands like weathered leather – broke tradition by adding this creamy delicacy from Puglia to his perfectly charred dough. “Non è tradizionale, ma è fantastico,” he whispered with a conspiratorial wink. That first bite – the contrast between the crisp, blistered crust and the molten, cream-filled cheese – was a revelation that forever changed my approach to pizza-making.
The Story
Authentic Neapolitan pizza has strict rules – type “00” flour, minimal yeast, hand-stretched dough, and lightning-fast cooking in scorching ovens. But culinary evolution happens when tradition meets innovation. By introducing burrata – that luxurious pouch of mozzarella filled with cream – we’re creating something that honors the past while embracing modern palates. This recipe bridges centuries of pizza-making wisdom with contemporary indulgence.
Ingredients Spotlight
For the dough (makes 4 pizzas):
- 1000g (7½ cups) type “00” flour
- 650ml (2¾ cups) lukewarm water (about 95°F/35°C)
- 10g (2 tsp) sea salt
- 3g (1 tsp) active dry yeast (or 10g fresh yeast)
- 15ml (1 tbsp) extra virgin olive oil
For the topping (per pizza):
- 80g (⅓ cup) hand-crushed San Marzano tomatoes
- 1 ball (125g/4.5oz) fresh burrata
- 5-6 fresh basil leaves
- 15ml (1 tbsp) high-quality extra virgin olive oil
- Pinch of flaky sea salt
Step-by-Step Guide
1. Create the dough foundation
Dissolve the yeast in 50ml of the lukewarm water and let it bloom for 5 minutes. In a large bowl, combine flour and salt. Make a well in the center, pour in the yeast mixture, remaining water, and olive oil. Mix until incorporated, then transfer to a work surface and knead for 10-15 minutes until smooth and elastic. The dough should feel alive under your hands – supple and responsive.
2. Let time work its magic
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise at room temperature for 2 hours. For deeper flavor development, refrigerate overnight (8-24 hours). This slow fermentation is where the complex flavors develop – it’s not a shortcut you want to skip.
3. Prepare for greatness
Place a pizza stone or steel in your oven and preheat to the absolute maximum temperature (ideally 500-550°F/260-290°C) for at least 1 hour. Divide the dough into four equal balls, cover, and let rest for 30 minutes while you prepare your toppings.
4. Shape with respect
On a lightly floured surface, use your fingertips to press the dough outward, leaving a 1-inch border for the crust. Lift the dough and allow gravity to naturally stretch it as you rotate it using your knuckles. Aim for a 10-12 inch circle about ¼ inch thick. Remember – a rolling pin is sacrilege in Neapolitan pizza-making!
5. Build and bake with precision
Transfer the dough to a floured pizza peel or inverted baking sheet. Spread the crushed tomatoes in a thin layer, leaving the border bare. Slide the pizza onto the preheated stone and bake for 4-6 minutes until the crust begins to blister and char in spots.
6. The burrata moment
Remove the pizza from the oven, tear the burrata into pieces, and distribute them over the surface. Return to the oven for just 60-90 seconds – just enough to warm the cheese without completely liquefying it.
Expert Techniques
The key to exceptional texture lies in hydration and temperature. This dough sits at 65% hydration – high enough for a light interior but manageable enough for home bakers. When stretching, if the dough resists, let it rest for 5 minutes. The gluten will relax, making it more cooperative.
Chef’s Note: For an authentic leopard-spotted crust, I sometimes brush the rim with a mixture of water and malt extract before baking. This promotes that beautiful spotting without extending cooking time. If you don’t have a pizza stone, an inverted cast-iron skillet works remarkably well – just make sure it’s scorching hot before adding the pizza.
The tomato sauce should be minimal and uncooked – we’re looking for the bright acidity of fresh tomatoes, not the concentrated sweetness of a cooked sauce. Simply crush good-quality canned San Marzano tomatoes by hand, add a pinch of salt, and nothing more.
Presentation & Pairing Ideas
Finish the pizza with torn basil leaves (never before baking – they’ll burn), a drizzle of your best olive oil, and a light sprinkle of flaky sea salt. Serve immediately while the contrast between the crisp base and creamy burrata is at its peak.
For wine pairing, embrace regional harmony with a crisp Greco di Tufo whose mineral notes cut through the richness, or go with a light Barbera d’Asti whose bright acidity complements the tomatoes beautifully. For a non-traditional but delightful experience, try a crisp rosé from Provence.
If you’re feeling adventurous, transform this into a seasonal masterpiece by adding paper-thin slices of black truffle in winter, fresh figs and prosciutto in autumn, or heirloom cherry tomatoes in summer. Like the Japanese approach to perfecting texture or the patience required for tres leches cake, pizza-making rewards those who respect the process while finding their unique expression. The foundation is tradition – where you take it is entirely up to you.