Grilled or Baked Pizza with Tomato and Burrata Recipe | PBS Food

Grilled or Baked Pizza with Tomato and Burrata

Grilled or Baked Pizza with Tomato and Burrata, nothing sounds better on a warm, summer night. Recipe shared by Nathan Peisto Bringing It Home with Laura McIntosh.

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Prep time: 15 Minutes

Cook time: 3 Minutes

Yield: 2-4 people

Course:
Theme:

    Ingredients

  • 1 perfectly ripe, large tomato, sliced into rounds 1/8 inch thick
  • 1 ball fresh burrata, pulled into 8 pieces
  • 1 bunch fresh, Italian basil
  • ¼ cup extra virgin olive oil
  • ¼ Tbsp fresh oregano chopped
  • ¼ Tbsp fresh thyme chopped
  • 1 tsp salt
  • 1 ball pizza dough, formed into pizza disk 11” across
  • Pizza Dough Recipe below

    Directions

  1. Instructions for Baked (5-6 min)
  2. Combine the oregano, thyme, salt and extra virgin olive oil.
  3. Get oven as hot as you possibly can, our pizza oven runs at 650F at the floor and 1,000f at the top of the dome.
  4. Anything over 500 will work but cooking times will vary widely.
  5. When dough is golden brown and bubbling you are nearly there, wait for dough to just start burning at the top of the bubbles and it’ll be perfect.
  6. Brush the dough with herbal oil mixture when finished cooking.
  7. Instructions for Grilled (3 MIN)
  8. Take the pizza dough and put it on the grill, after 90 seconds flip the dough after another 90 seconds remove from heat and brush with herbal oil crust to crust.
  9. Place the burrata and tomato on the pizza in a stacked pattern repeating around the whole pizza.
  10. Top with fresh basil leaves and finish with a little extra salt.
  11. Balsamic or lemon can also be added according to taste.

Pizza Dough

    Ingredients

  • 2.2 Lbs Artisan Bakers Craft Flour
  • 2.2 Lbs Glenn flour
  • 10 oz Starter
  • 14 cups icy water
  • 1.5 Tbsp salt

    Directions

  1. Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.
  2. Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.
  3. Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.
  4. Portion the dough into 260g pieces and roll into balls.
  5. Leave balls in Cambro for 24-48 hours.
  6. When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.
  7. Stretch dough into 11” disks.

Tips/Techniques

THIS RECIPE IS VERY HIGH HYDRATION AND PRODUCES A MUCH SOFTER DOUGH THAN MOST FOLKS ARE USED TO WORKING WITH. THIS IS HOW YOU WANT IT TO BE.

Total Time: 30 Minutes

Yield: 2-4 people

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