Ingredients
F
For the Pizza Dough
g
2 ¾ cups (350g) flour
g
¾ cup (210 230g) purified or spring water
i
½ tsp instant yeast
g
1 tsp (6g) kosher salt
t
1 + 1/2 tsp (8g) extra virgin olive oil
S
Semolina or flour for handling the dough
F
For the Pesto
f
2 cups fresh basil leaves
s
1 cup spinach or arugula
p
2 tbsp pine nuts, toasted
g
⅓ cup grated Parmesan cheese
g
3 garlic cloves
k
¼ tsp kosher salt
e
3 tbsp extra virgin olive oil
w
2 tbsp water or lemon juice (if needed for consistency)
F
For the Cherry Tomato Confit
c
1 cup cherry tomatoes
g
3 garlic cloves, peeled
e
3 tbsp extra virgin olive oil
f
1 sprig fresh rosemary
f
1 sprig fresh thyme
k
1 tsp kosher salt
g
1 tsp ground black pepper
T
Toppings
b
1 burrata ball
F
Fresh arugula
E
EVOO
C
Chili flakes
D
Drizzle of hot honey
Directions
1
For the Pizza Dough
1
Day 1: Make the Dough
2
In a large bowl, mix flour, yeast, and cold water until combined. Cover and let rest for 30 minutes.
3
Add salt and olive oil, kneading for about 5 minutes until the dough is smooth.
4
Let it rest for 30 minutes, then perform a stretch and fold (gently pull one side of the dough up and fold it over itself).
5
Repeat coil folds three more times, waiting 30 minutes between each fold.
6
Transfer to a lightly oiled container, cover, and refrigerate for at least 24 hours (up to 48 hours).
7
Day 2: Prep the Dough for Baking
8
Remove the dough from the fridge and place it on a lightly floured surface.
9
Divide it into two equal dough balls.
10
Lightly dust each dough ball with flour or semolina and place them on a floured tray or wooden board.
11
Cover loosely with plastic wrap or a damp towel and let them come to room temperature (2-3 hours) until soft, puffy, and easy to stretch.
12
For the Cherry Tomato Confit
1
Preheat the oven to 335°F (170°C).
2
Place cherry tomatoes, garlic cloves, rosemary, thyme, olive oil, salt, and pepper into an oven-safe dish.
c
1 cup cherry tomatoes
g
3 garlic cloves, peeled
f
1 sprig fresh rosemary
e
3 tbsp extra virgin olive oil
k
1 tsp kosher salt
g
1 tsp ground black pepper
3
Roast for 30-40 minutes until the tomatoes soften and caramelize slightly.
4
For the Pesto
1
Blanch the basil: Dip basil and spinach leaves into boiling water for 20 seconds, then transfer to an ice bath (this helps maintain a vibrant green color).
f
2 cups fresh basil leaves
2
In a food processor, blend basil, pine nuts, Parmesan, garlic, and salt until finely chopped.
f
2 cups fresh basil leaves
p
1 - 2 tbsp pine nuts, toasted
g
⅓ cup grated Parmesan cheese
g
2 - 3 garlic cloves
k
¼ tsp kosher salt
3
Slowly drizzle in olive oil while pulsing, adding water if needed for a smoother consistency.
e
3 tbsp extra virgin olive oil
w
2 tbsp water or lemon juice (if needed for consistency)
4
Taste and adjust salt if necessary.
5
Baking the Pizza
6
Preheat your pizza oven to 800°F (425°C) or a regular oven to 500°F (260°C) with a pizza stone.
7
Place dough on a floured surface, using your fingers to gently press outward, creating a crust edge, while leaving the center slightly thinner.
S
Semolina or flour for handling the dough
8
Dust a pizza peel with semolina or flour to prevent sticking.
S
Semolina or flour for handling the dough
9
Place a few ice cubes in the center to keep the middle from over-rising while the crust bakes. **see notes for regular oven
10
Transfer to the oven and bake: Pizza oven for ~2-3 minutes, regular oven for 6-8 minutes.
11
Assembling the Pizza
12
Remove the pizza from the oven and immediately spread a layer of pesto over the center.
13
Tear the burrata into pieces and distribute evenly.
b
1 burrata ball
14
Add roasted cherry tomatoes and a handful of fresh arugula.
c
1 cup cherry tomatoes
F
Fresh arugula
15
Finish with a drizzle of olive oil, hot honey, and chili flakes if desired.
E
EVOO
D
Drizzle of hot honey
C
Chili flakes
16
Serve immediately!
