Authentic Wood-Fired Neapolitan Burrata Pizza Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use a high-quality canned tomato that contains only salt and tomatoes, ideally San Marzano. Avoid pre-shredded cheeses or overly processed tomato sauces, as they contain additives that interfere with the browning and flavor development.

If you find the crust is browning too quickly, adjust the position of the rack further from the heating element. For those who enjoy a spicier profile, a light drizzle of chili-infused oil can be added during the final assembly, provided it does not overwhelm the delicate flavor of the burrata.

The texture of the burrata is best when served immediately. If you are preparing this for guests, have all toppings ready on a side board so that you can assemble the pizza as soon as it exits the oven. The contrast between the cold cheese and the hot, charred crust is what defines this dish. If the burrata seems too firm, let it sit at room temperature for about 15 minutes before serving to ensure the center is soft and spreadable, which is essential for the full flavor experience.

Variations

• Spicy Calabrian Version: Add a teaspoon of spicy Calabrian chili paste to the tomato sauce before spreading it on the dough. This adds a vibrant heat that cuts through the creaminess of the burrata and complements the salty prosciutto perfectly.
• Vegetarian Truffle Style: Omit the prosciutto and drizzle the finished pizza with a small amount of high-quality truffle oil. Add a few shavings of fresh parmesan or aged pecorino to provide a savory depth that replaces the meat.

Storage and make-ahead

Fridge

Store in an airtight container for up to 1 day.

Reheat

Reheat in a preheated 400°F (200°C) oven for 5 minutes until the crust is crisp again.

Pizza is best enjoyed immediately after baking. If leftovers occur, place them in an airtight container once cooled to room temperature. Avoid storing with fresh arugula, as it will wilt and become unpleasant. Keep the pizza in the refrigerator for no more than 24 hours. When storing, try to keep the slices flat to prevent the toppings from sliding off, although the texture of the crust will inevitably change and lose its signature crispness over time.

The dough can be prepared and cold-fermented for up to 48 hours in the refrigerator, which actually improves the flavor and texture of the crust. Ensure the dough is stored in a lightly oiled, covered container to prevent a dry skin from forming.

The tomato sauce can be prepared in advance, but it should be kept chilled until assembly. Do not pre-stretch the dough or add toppings until you are ready to fire, as the moisture from the sauce will compromise the crust structure if left to sit.

Serving ideas

Serve this pizza as a main course, accompanied by a simple side salad of mixed greens or roasted vegetables. Because the pizza is rich due to the burrata, a light, acidic vinaigrette on the side helps balance the palate.

Present the pizza on a wooden board or a warm serving platter to maintain its temperature for as long as possible. A pizza cutter or a large, sharp chef's knife is recommended to ensure clean slices that do not disturb the arrangement of the prosciutto and burrata.

For a more interactive experience, place the pizza in the center of the table and allow guests to serve themselves. Because the burrata is placed in the center, provide a serving spoon to help distribute the creamy stracciatella and the arugula across each slice.

This encourages a relaxed dining atmosphere where the focus remains on the quality of the artisan ingredients. Pair with a light, crisp white wine or a sparkling mineral water to complement the rich, creamy notes of the cheese and the savory, salty profile of the prosciutto.

Frequently asked questions

Recipe card

Authentic Wood-Fired Neapolitan Burrata Pizza

Prep 10 minCook 2 minTotal 12 minServes 1

Ingredients

• 280 g cold-fermented pizza dough
• 1/2 cup crushed San Marzano tomatoes
• 1 ball fresh burrata cheese
• 2 oz Parma prosciutto, thinly sliced
• 1 handful baby arugula
• 1 tbsp extra virgin olive oil

Instructions

1. Dust a clean work surface lightly with flour. Gently stretch the 280 grams of cold-fermented dough into a circular shape, maintaining the air in the outer rim to create a light, airy crust. Ensure the dough is uniform in thickness before proceeding to the topping stage.
2. Spread the crushed San Marzano tomatoes evenly over the dough, leaving an inch border for the crust. Carefully slide the pizza onto a preheated stone or steel in an oven set to 850 degrees Fahrenheit. Bake for exactly ninety seconds until the crust is puffed and leopard-spotted.
3. Remove the hot pizza from the oven. Immediately drape the ribbons of Parma prosciutto over the hot surface. Scatter the baby arugula on top, then place the fresh burrata ball in the center. Carefully tear the burrata open to release the creamy center and drizzle with extra virgin olive oil.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

22 g

Carbohydrates

78 g

Fat

26 g

Fiber

4 g

Sugar

3 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.