Pizza with Sun-dried Tomatoes and Burrata

Equipment Needed

Stand mixer with dough hook, Mixing bowl, Cling film, Pizza stone or heavy baking tray, Pizza peel or flat baking sheet

Method

1. 1.

   Prepare the dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast on low speed. Gradually pour in the cold water, then add the olive oil and salt. Mix for 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and shape it into a ball. Place in an oiled bowl, cover tightly with cling film, and rest at room temperature for 1 hour.

   Chef Tip: Using cold water slows the yeast activity, which develops deeper flavour during the long proof.
2. 2.

   Portion and proof overnight: Divide the dough into two equal balls (about 230g each). Place each ball on a lightly oiled tray, cover, and refrigerate for 24 hours at a controlled temperature (4-6°C). Remove from the fridge 1-2 hours before baking to bring back to room temperature.

   Chef Tip: A 24-hour cold proof develops complex flavours and an airy, bubbly crust that is impossible to achieve with a quick rise.
3. 3.

   Prepare the toppings: Preheat your oven as hot as it will go — ideally 280-300°C (535-570°F) with a pizza stone or heavy baking tray inside for at least 30 minutes. Season the Mazza Crushed Tomatoes with a pinch of salt and a drizzle of olive oil. Drain the sun-dried tomatoes lightly and slice them into strips if needed.

4. 4.

   Shape, top, and bake: On a well-floured surface, gently stretch each dough ball into a round disc, working from the centre outward and leaving a thicker rim for the crust. Spread about 100g of seasoned crushed tomatoes over each base, then scatter the sun-dried tomato strips on top. Slide the pizza onto the preheated stone or tray. Bake for 7-10 minutes until the crust is puffed, charred in spots, and the tomato sauce is bubbling.

   Chef Tip: Avoid using a rolling pin — your hands preserve the air pockets that give the crust its signature lightness.
5. 5.

   Finish and serve: Remove the pizzas from the oven and immediately tear the fresh burrata over the top, allowing the creamy centre to spread. Drizzle with Mazza Extra Virgin Olive Oil, scatter with fresh basil leaves, and serve immediately while the burrata is still soft and warm.