the Sage Test Kitchen

Burrata Caprese Neapolitan-Style Pizza

Name: Burrata Caprese Neapolitan-Style Pizza
Cook time: 1200 s
Total time: 34200 s
Yield: Makes 4
Ingredients: 570 g bread flour or strong plain flour - plus extra for dusting; 2 tsp Coarse salt; 1 tsp instant dried yeast; 375 ml cold water; Semolina - to sprinkle; 60 g fresh basil leaves; 2 tbsp pine nuts; 2 cloves garlic - peeled; 40 g finely grated parmesan cheese; ¼ tsp Coarse salt; 125 ml extra-virgin olive oil; 600 g canned whole peeled tomatoes; 2 tsp extra-virgin olive oil; 2 cloves garlic - crushed; ¾ tsp dried oregano; ¾ tsp Coarse salt; Pinch dried chilli flakes - optional; 200 g shredded mozzarella cheese; 3 tomatoes - thinly sliced; 4 x 100 g burrata balls; 160 g thinly sliced prosciutto

All the bright fresh flavours of a Caprese salad atop a wood fire style pizza. The Pizzaiolo delivers a crisp crust with spotted char and just a little bit of puff n’ chew. Juicy tomatoes and bubbling mozzarella get topped with decadent creamy burrata, fresh pesto and prosciutto. Just a little slice of summer…

9 hrs 30 mins total time

20 mins active time

Easy

Makes 4

Ingredients

Measurements:

For the Essential Neapolitan-Style Pizza Dough

570 g bread flour or strong plain flour
plus extra for dusting
2 tsp Coarse salt
1 tsp instant dried yeast
375 ml cold water
Semolina
to sprinkle

For the basil pesto

60 g fresh basil leaves
2 tbsp pine nuts
2 cloves garlic
peeled
40 g finely grated parmesan cheese
¼ tsp Coarse salt
125 ml extra-virgin olive oil

For the Essential Pizza Sauce

600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil
2 cloves garlic
crushed
¾ tsp dried oregano
¾ tsp Coarse salt
Pinch dried chilli flakes
optional

For the pizza

200 g shredded mozzarella cheese
3 tomatoes
thinly sliced
4 x 100 g burrata balls
160 g thinly sliced prosciutto

Instructions

1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.
5An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the basil pesto.
6To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.
7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large bowl. Process with an immersion blender until smooth.
8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.
9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
10For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella and tomatoes.
11Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.
12Transfer to a cutting board and slice. Top with 1 buratta ball and a quarter of the prosciutto, then drizzle with a little of the pesto.