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.
Prep Time:10 minutes
Fermentation Time:8 hours
Cook Time:35 minutes
Total Time:8 hours 45 minutes
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
If you plan to have this pizza ready by dinner you should start the dough by 8 am.
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.
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.
After two hours, stretch and fold the dough again using the same method. Let it rest for 30 minutes
Line a large deep baking pan with parchment paper, and rub the parchment paper with a small bit of olive oil.
Transfer the dough to the parchment paper-lined pan, and gently pull it out to almost fit in the bottom of the pan.
Let the dough relax and rise for two hours. It should double in size and fill to fit the pan.
Rub your hand with olive oil and gently dimple the dough.
Preheat your oven to 475° F.
Mix the sauce by combining olive oil, tomato paste, water, and dried basil. Spread it evenly over the dough.
Add the shredded mozzarella. The amount of cheese to add is up to you.
Bake for 15 minutes, rotate the pan and bake for about 10-15 more minutes until the crust is golden brown.
Remove the pizza from the oven and top with fresh spinach, then prosciutto and burrata cheese.
Allow the burrata cheese to melt a bit before slicing into squares and serving.