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shebakesourdough
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Pistachio Pesto & Burrata Pizza (with Biga Dough)
This recipe guides you through making a delicious Pistachio Pesto and Burrata Pizza from scratch, utilizing a Biga pre-ferment for an enhanced dough flavor and texture. The recipe yields two regular-sized pizzas, perfect for sharing or enjoying over multiple meals. It involves preparing a Biga the day before, followed by the main dough, and finally assembling and baking the pizzas with a vibrant pistachio pesto and creamy burrata cheese.
#Pizza
#Pistachio Pesto
#Burrata
#Homemade Dough
#Biga
#Italian
#Vegetarian
#Dinner
#Baking
Stretching the Pizza Dough
Recipe Information
55m
Prep Time
20m
Cook Time
3h 15m
Total Time
8
Servings
Medium
Italian
English
Nutrition (per serving)
450
Calories
20g
Protein
50g
Carbs
25g
Fat
Spreading Pistachio Pesto
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Burrata Pizza Ready for Oven
Instructions
0/9 completed
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- Prepare the Biga: In a bowl, combine 300g flour, 150g water, and 1g instant yeast. Mix until just combined and no dry flour remains. Cover and let ferment at room temperature (around 68-72°F / 20-22°C) for 12-16 hours, or until it has noticeably risen, is bubbly, and smells slightly alcoholic. This step is usually done the day before.12h 5m
Preview12h 5mPreviewPrepare the Biga: In a bowl, combine 300g flour, 150g water, and 1g instant yeast. Mix until just combined and no dry flour remains. Cover and let ferment at room temperature (around 68-72°F / 20-22°C) for 12-16 hours, or until it has noticeably risen, is bubbly, and smells slightly alcoholic. This step is usually done the day before. - Prepare the Main Dough: In a large mixing bowl, combine all of the prepared Biga with 70g water and 8g salt. Mix until a shaggy dough forms. Knead the dough for 10-15 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook or knead by hand.15m
Preview15mPreviewPrepare the Main Dough: In a large mixing bowl, combine all of the prepared Biga with 70g water and 8g salt. Mix until a shaggy dough forms. Knead the dough for 10-15 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook or knead by hand. - Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 2-3 hours, or until it has doubled in size. Perform a few stretch and folds during the first hour to strengthen the dough.3h
Preview3hPreviewBulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 2-3 hours, or until it has doubled in size. Perform a few stretch and folds during the first hour to strengthen the dough. - Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Shape each portion into a tight ball and let them rest, covered, for 30 minutes to relax the gluten.30m
Preview30mPreviewDivide and Shape: Gently turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Shape each portion into a tight ball and let them rest, covered, for 30 minutes to relax the gluten. - Preheat Oven and Pizza Stone/Steel: Preheat your oven to its highest setting (usually 500-550°F / 260-290°C) with a pizza stone or steel inside for at least 30-60 minutes.30mPreview30mPreviewPreheat Oven and Pizza Stone/Steel: Preheat your oven to its highest setting (usually 500-550°F / 260-290°C) with a pizza stone or steel inside for at least 30-60 minutes.
- Stretch the Dough: Lightly flour your work surface and your hands. Take one dough ball and gently stretch it from the center outwards to form a round pizza crust of your desired thickness, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible, as it can de-gas the dough too much.5m
Preview5mPreviewStretch the Dough: Lightly flour your work surface and your hands. Take one dough ball and gently stretch it from the center outwards to form a round pizza crust of your desired thickness, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if possible, as it can de-gas the dough too much. - Top the Pizza: Carefully transfer the stretched dough to a lightly floured pizza peel or parchment paper. Spread about 1/2 cup of pistachio pesto evenly over the dough, leaving the crust edge bare. Tear one ball of burrata cheese into pieces and scatter them over the pesto.5mPreview5mPreviewTop the Pizza: Carefully transfer the stretched dough to a lightly floured pizza peel or parchment paper. Spread about 1/2 cup of pistachio pesto evenly over the dough, leaving the crust edge bare. Tear one ball of burrata cheese into pieces and scatter them over the pesto.
- Bake the Pizza: Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the burrata is melted and slightly browned in spots.10m
Preview10mPreviewBake the Pizza: Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the burrata is melted and slightly browned in spots. - Garnish and Serve: Carefully remove the baked pizza from the oven. Drizzle with a little olive oil, add fresh basil leaves, and a crack of black pepper, if desired. Let it rest for a minute or two before slicing and serving. Repeat steps 6-9 for the second pizza.5m
Preview5mPreviewGarnish and Serve: Carefully remove the baked pizza from the oven. Drizzle with a little olive oil, add fresh basil leaves, and a crack of black pepper, if desired. Let it rest for a minute or two before slicing and serving. Repeat steps 6-9 for the second pizza.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
