A gourmet homemade pizza, with a soft and slightly crispy dough, enriched with creamy burrata, mortadella, and pistachio granules. Ideal for a special dinner or an elegant lunch.
Dissolve the yeast and sugar in part of the lukewarm water and let it rest for 10 minutes until it becomes frothy.
In a large bowl, combine the flour and salt, then pour in the water with the yeast and extra virgin olive oil.
Knead for 10-12 minutes until obtaining a smooth and elastic dough.
Form a ball, cover with a cloth and let rise for 1-2 hours, until doubled in volume.
Divide the dough in two and roll it out into round discs of 25-30 cm.
Preheat the oven to 250°C. Bake the pizzas on a tray or baking stone for about 8-10 minutes, or until the base is golden brown.
Remove from the oven and let cool slightly.
Add the burrata in pieces, the slices of mortadella and the pistachio granules.
Finish with a drizzle of extra virgin olive oil, adjust with salt and, if desired, freshly ground black pepper.
Serve immediately, so the burrata remains soft and gooey.
Oven
Large bowl
Kitchen scale
Rolling pin
Kitchen cloth
Baking tray or baking stone
Spoon
Wine pairing
Preferably consume immediately. Leftovers can be stored in the refrigerator for a maximum of 24 hours (the burrata loses creaminess). The dough can be stored in the refrigerator for up to 24 hours or frozen.
For a more digestible dough, let it rise in the refrigerator for 24 hours. Consume immediately to appreciate the creaminess of the burrata. If using fresh yeast, replace the indicated amount.
Italy, Campania
| Energy (kcal) | 406.91 |
| Carbohydrates (g) | 23.9 |
| of which Sugars (g) | 1.31 |
| Fat (g) | 32.18 |
| of which Saturates (g) | 6.35 |
| Protein (g) | 6.45 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.3 |
