Sourdough Detroit Style Burrata Pizza with Prosciutto

Burrata Pizza Recipe

I’m convinced buratta is not just having a moment; it is indeed the best mozzarella cheese in the world. And burrata pizza might be one of the best pizzas too! Buratta is a white semi-soft Italian cheese made from mozzarella and cream, and it is a big ball of fresh mozzarella with mozzarella shreds and cream stuffed inside.

When I make burrata pizza, I bake my pizza with sauce and regular mozzarella shreds, but when it is still bubbling hot, I tear open a ball of burrata to adorn the top of the pizza. It gets all melty and covers the pizza in extra creamy, cheesy deliciousness.

What is Detroit Style Pizza

Detroit-style pizza is a pizza with a very thick crust, similar to the size and texture of focaccia bread.

You bake Detroit-style pizza in a large rectangular shape and cut it into squares, and Detroit pizza is a variation of Sicilian-style pizza from Italy.

Detroit Style Pizza Dough Recipe

My Detroit-style pizza dough recipe is almost the same as my sourdough focaccia bread recipe, but with a little less water, it can hold up all the cheese and toppings.

Note that this is a sourdough recipe, so you must prep the dough about 8 hours in advance to give it enough time to rise. It would be best if you used a focaccia pan to bake the pizza too.

Burrata Cheese Pizza

I like to use fresh burrata on pizza as a topping after I bake the pizza.

So burrata is not the only cheese I use, and I suggest baking your pizza with red sauce and shredded mozzarella and then utilizing the burrata cheese as a fresh topping before serving.

The Best Burrata Pizza

I went with a black truffle burrata cheese I found at whole foods for this pizza. The brand is BelGioioso, handcrafted with a fresh mozzarella pouch filled with rich cream and a seasoning of black summer truffles.

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Sourdough Detroit Style Burrata Pizza with Prosciutto

Burrata pizza is the best, especially with a thick, crisp Detroit-style crust. You’ll love every bite of this homemade Detroit style pizza dough topped with creamy, melty burrata cheese and prosciutto.

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• Prep: 10 minutes
• Cook: 35 minutes
• Total Time: 8 hours 45 minutes

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Ingredients

• 200 grams sourdough starter, active and bubbly
• 650 grams organic bread flour
• 500 grams water
• 18 grams salt
• 2 tablespoons olive oil
• 1/4 cup tomato paste
• 1/4 cup water
• 1 teaspoon dried basil
• Shredded mozzarella
• Prosciutto
• Spinach
• Burrata

Instructions

1. If you plan to have this pizza ready by dinner you should start the dough by 8 am.
2. Mix all the sourdough starter, bread flour, water, and salt in a large bowl. Mix just until the ingredients come together into a rough, shaggy dough ball. Let it sit for an hour.
3. Stretch and fold the dough. Wet your hand, scoop around the edge of the dough and the bowl, pull up the dough without breaking it and fold it over the top of the dough. Spin the bowl around and repeat stretching up and folding over until the dough smooths out a bit. Let it sit for two hours.
4. After two hours, stretch and fold the dough again using the same method. Let it rest for 30 minutes
5. Line a large deep baking pan with parchment paper, and rub the parchment paper with a small bit of olive oil.
6. Transfer the dough to the parchment paper-lined pan, and gently pull it out to almost fit in the bottom of the pan.
7. Let the dough relax and rise for two hours. It should double in size and fill to fit the pan.
8. Rub your hand with olive oil and gently dimple the dough.
9. Preheat your oven to 475° F.
10. Mix the sauce by combining olive oil, tomato paste, water, and dried basil. Spread it evenly over the dough.
11. Add the shredded mozzarella. The amount of cheese to add is up to you.
12. Bake for 15 minutes, rotate the pan and bake for about 10-15 more minutes until the crust is golden brown.
13. Remove the pizza from the oven and top with fresh spinach, then prosciutto and burrata cheese.
14. Allow the burrata cheese to melt a bit before slicing into squares and serving.


Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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