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Buffalo Mozzarella & Burrata Pizza
Deborah Mele · italianfoodforever.com · 2019 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
—
Cheese
226g
Dough weight
55g
Process
Bake temp
500°F / 260°C
Bake time
10-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- sauce tomato1 Can Good Quality Chopped Tomatoes—
- sauce tomatoUncooked Tomato Sauce—
- oilExtra Virgin Olive Oil0.25 cup · 54.5g
- cheese mozzarellaDiced Fresh Mozzarella2 cup · 226g
- cheese other1 Ball Fresh Burrata Cheese—
- saltCoarse Sea Salt—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesearlic Cloves
- over cheeseDried Oregano
- post bakeChopped Fresh Basil
- over cheese2 Individual Pizza Dough Balls - At Room Temperature255.2g
- post bakeFresh Basil Leaves