Burrata Pizza Recipe – Creamy, Dreamy, and Irresistibly Italian
If there’s one pizza that can make your taste buds sigh in delight, it’s the burrata pizza. That gorgeous ball of creamy, silky cheese sitting like a crown on a bubbling, golden-crusted masterpiece is pure Italian romance on a plate. This isn’t just a recipe; it’s a love story between rich burrata, tangy tomato sauce, and a perfectly baked pizza crust.
I’ve spent years perfecting my burrata pizza recipe, testing everything from dough hydration to baking temperatures. And trust me, once you taste this, you’ll wonder why you haven’t been making it every Friday night.
Let’s dive into my from-scratch, flavor-packed, totally addictive method — because great pizza isn’t about shortcuts, it’s about good ingredients, a little patience, and a lot of love.
Why Burrata Pizza Is Special
Burrata isn’t your everyday mozzarella. It’s mozzarella’s luxurious cousin, with a delicate shell of mozzarella wrapped around an oozy center of cream and curds. When you slice into it, the luscious filling spills over your warm pizza like a silky blanket.
The trick? You never bake burrata directly on the pizza. Heat would destroy its creamy magic. Instead, you add it right after baking, so it melts gently from the residual heat.
Ingredients for the Perfect Burrata Pizza
Here’s my exact formula — the dough is my go-to Italian-style crust, and the toppings are minimalist to let the burrata shine.
| Ingredient | Measurement | Notes |
|---|---|---|
| Bread flour | 3 ½ cups (450g) | High protein for chew & structure |
| Warm water | 1 ¼ cups (300ml) | About 105°F (40°C) |
| Instant yeast | 2 tsp (6g) | Or active dry yeast (proof first) |
| Sugar | 1 tsp (5g) | Helps activate yeast |
| Salt | 2 tsp (10g) | Essential for flavor |
| Olive oil | 2 tbsp | In dough + extra for brushing |
| Tomato sauce | ½ cup | High-quality, preferably homemade |
| Fresh basil leaves | Handful | Whole or torn |
| Burrata cheese | 8 oz ball (225g) | Fresh, cold, and creamy |
| Cherry tomatoes | 1 cup, halved | Optional, adds sweetness |
| Freshly ground black pepper | To taste | Brings out burrata flavor |
| Red pepper flakes | Pinch | Optional, for heat |
Step-by-Step Instructions
Here’s how I make this pizza from scratch. You can adapt it to use store-bought dough, but if you have the time — make the dough. It’s worth it.
Step 1 – Make the Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- Add flour and salt, then drizzle in olive oil. Mix until it forms a shaggy dough.
- Knead by hand (8–10 min) or with a stand mixer (5–6 min) until smooth and elastic.
- Transfer to an oiled bowl, cover with a damp towel, and let rise for 1–2 hours until doubled in size.
Step 2 – Preheat Your Oven
A great pizza needs heat — 500°F (260°C) if your oven allows. Place a pizza stone or steel inside while preheating for at least 30 minutes. This gives you that restaurant-style crispy bottom.
Step 3 – Shape the Dough
- Punch down the risen dough and turn it onto a lightly floured surface.
- Stretch gently into a 12–14 inch round. Avoid rolling pins — they push out air bubbles. Use your hands for that artisan look.
Step 4 – Assemble (Without Burrata Yet!)
- Place the stretched dough on a pizza peel or parchment paper.
- Spread tomato sauce thinly — you want the crust to shine through.
- Add cherry tomatoes if using.
- Drizzle lightly with olive oil and sprinkle with basil leaves.
Step 5 – Bake
Slide the pizza onto your preheated stone/steel and bake for 7–10 minutes, until the crust is golden and slightly blistered.
Step 6 – The Burrata Moment
- Remove pizza from the oven.
- Place the burrata ball in the center. Tear gently so the creamy inside oozes out.
- Grind fresh black pepper over the top and scatter more basil leaves.
- Optional: drizzle with extra virgin olive oil or balsamic glaze.
Step 7 – Serve Immediately
Burrata waits for no one. Slice and enjoy while the cheese is still warm and silky.
Pro Tips for the Best Burrata Pizza
- Use high-protein bread flour — it gives the chew you want in Neapolitan-style pizza.
- Don’t skimp on preheating — a hot stone makes all the difference.
- Fresh basil always goes on after baking to avoid blackened leaves.
- Room-temperature dough stretches better than cold dough from the fridge.
- Don’t overload toppings — burrata pizza is all about simplicity and quality.
Serving Ideas & Variations
- Prosciutto Burrata Pizza – Add thin slices of prosciutto after baking for a salty, savory kick.
- Arugula & Lemon – Top with a handful of arugula tossed in lemon juice for a fresh, peppery bite.
- Roasted Garlic Base – Swap tomato sauce for roasted garlic puree for a white pizza version.
- Truffle Oil Drizzle – A few drops after baking take it into gourmet territory.
FAQ – Burrata Pizza Recipe
Q: Can I use store-bought pizza dough?
Yes — just make sure it’s fresh and high quality. Let it rest at room temperature before stretching.
Q: Can I bake burrata on the pizza?
No — it loses its creamy texture. Always add burrata after baking.
Q: What if I can’t find burrata?
Use fresh mozzarella, but remember, burrata’s creamy center is what makes this recipe special.
Q: Can I make this on a grill?
Absolutely. Grill the dough over high heat, flip once, then add sauce, toppings, and cook until the crust is charred and crispy.
Final Thoughts – A Pizza Worth Savoring
Burrata pizza isn’t just dinner — it’s a moment. The contrast between the hot, crisp crust and the cool, creamy cheese is one of life’s great pleasures. You don’t need to be a pizzaiolo in Naples to make it, but you do need to give it your full attention and the best ingredients you can find.
Next pizza night, skip the takeout, light up that oven, and crown your creation with burrata. One bite, and you’ll understand why I call this the queen of pizzas.
See Also: Bubble Pizza Recipe – The Fun, Cheesy Comfort Food You’ll Make Again & Again!
