Recipe courtesy of Keste Pizza and Vino

Buratta Truffle Pizza

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  • Level: Intermediate
  • Total: 1 day 2 hr 15 min (includes chilling time)
  • Active: 55 min
  • Yield: 4 pizzas
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Ingredients

Pizza Dough:

2 tablespoons sugar

1 tablespoon extra-virgin olive oil, plus more for greasing 

1/2 teaspoon active dry yeast 

3.55 cups pizza flour, preferably Caputo Nuvola Super

3.55 cups soft wheat flour, preferably Caputo Type 1

10 teaspoons kosher salt 

Pizza:

Fine semolina, for dusting

80 leaves fresh basil 

20 grape tomatoes, halved

8 truffle burrata, preferably Belgioioso 

Olive oil, for drizzling 

16 slices prosciutto di Parma 

Directions

Special equipment:
a pizza stone; a pizza peel
  1. For the pizza dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
  2. Mix the two types of flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
  3. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
  4. Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours (see Cook's Note).
  5. For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
  6. Working in batches, dust a ball of dough heavily with semolina flour. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
  7. Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel), until the dough in the center is stretched to about 1/8-inch thick. Repeat with the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
  8. Spread each pizza with about 20 leaves fresh basil, then layer on 10 cherry tomato halves and break 2 burrata on top of each pizza and spread it on. Drizzle with oil.
  9. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Top hot pizzas with 4 slices prosciutto and serve hot. Enjoy!

Cook’s Note

The 24-hour resting period is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza crust.

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