Recipe courtesy of Keste Pizza and Vino
Recipe courtesy of Keste Pizza and Vino
Buratta Truffle Pizza
- Level: Intermediate
- Total: 1 day 2 hr 15 min (includes chilling time)
- Active: 55 min
- Yield: 4 pizzas
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- Level: Intermediate
- Total: 1 day 2 hr 15 min (includes chilling time)
- Active: 55 min
- Yield: 4 pizzas
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- 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.
- 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.
- Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
- 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).
- For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
- 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.
- 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.
- 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.
- 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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