The Ultimate Burrata & Prosciutto Pizza
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Time to read 6 min
Freshly baked Burrata and Prosciutto pizza made from a 70% high hydration dough.
Hello my pizza fiends! Sunday pizza ritual went a little crazy today. I fired up the oven for a classic Prosciutto e Rucola pie, but decided to take it over the top with a massive, whole Burrata right in the center.
The contrast between the airy cornicione and that rich, creamy cheese is just unreal. I had the cameras rolling for this bake, and the moment I sliced open that Burrata... man, it was drool-worthy. I dropped the video right below so you can see it for yourself! And if you want to try making it, here is a quick breakdown of how I built this incredible pie.
Why 70% hydration pizza dough?
In the baking world, "hydration" refers to the amount of water relative to the amount of flour. For pizza, a 70% hydration dough strikes a glorious balance: it contains enough moisture to turn into steam in the oven—giving you those huge, beautiful bubbles in the crust—yet it develops enough structure that you can still stretch it thin in the center without it falling apart. It's the absolute sweet spot for light, digestible, and crispy-yet-chewy artisan pizza.
🛒 The Ingredients List
1 portion of my go-to 70% High Hydration dough (click here for my full recipe)
Crushed San Marzano tomatoes (simply seasoned with a pinch of salt)
Fresh basil leaves
Parmigiano-Reggiano (Parmesan) cheese, grated
Fresh Mozzarella cheese
Prosciutto di Parma (Parma ham), thinly sliced
Fresh arugula
1 whole Burrata
Balsamic glaze
Freshly cracked black pepper
Step 1: Dough Management and The 3-Hour Temper
Let's talk dough. This was a 70% hydration batch that had been cold-fermenting in the fridge for exactly 48 hours.
If you work with high hydration dough, you know how wet and sticky it gets. I used to do the whole bulk ferment thing in one giant plastic tray, but trying to cut and scrape the dough balls apart always deflated them before they even hit the oven. Honestly, that frustration is the exact reason I started making our KEVJES silicone containers in the first place.
Now, each dough ball goes into its own separate box for the cold ferment. I pulled them out of the fridge at 9:00 AM. By noon, the dough was super relaxed. When it was time to stretch, I just flipped the silicone box upside down and the dough dropped right out. No bench scraper needed, no tearing, and most importantly, zero degassing. All those air bubbles stayed perfectly intact. Giving it that 3-hour rest at room temp makes stretching it out ridiculously easy.
Step 2: The Roccbox Bake and Fire Control
When you are working with delicate, premium toppings, you have to bake the foundation first. I stretched the dough out and kept the base beautifully simple: just a smooth layer of tomato sauce, a few fresh basil leaves, a nice sprinkle of Parmesan, and some fresh Mozzarella.
Now, let us talk about the bake. I am using my Gozney Roccbox for this one, and heat management is everything. My routine is to preheat the oven on a high flame for a solid 30 minutes until the built-in thermometer reads well over 400 degrees Celsius. But here is the trick: right before I launch the pizza off the peel, I turn the flame down to low.
Why? Because at 400+ degrees, the stone is plenty hot enough to give you that incredible oven spring and those perfect leopard spots on the bottom. However, turning the flame to low prevents the top of your airy crust from catching fire and burning before the cheese is perfectly melted. It gives you maximum control.
Step 3: The Assembly (No Oven Allowed!)
Here is the most important tip I can give you for the toppings: keep the Prosciutto and arugula far away from the oven!
As soon as that hot, beautiful crust comes out, I immediately drape the thin slices of Prosciutto right over the melted cheese. The residual heat gently warms the ham, waking up all those savory flavors without drying it out or making it too salty. Then, I pile on a generous handful of fresh arugula for that crisp, peppery bite.
Step 4: The Burrata Crown
Now for the best part. Drop that ball of fresh Burrata right in the middle of the pie.
Here is how I actually like to finish it: I take a pair of kitchen scissors or a small knife and cut a quick cross right into the top of the cheese so it falls open. Once that rich Stracciatella cream inside is exposed, I hit it directly with some freshly cracked black pepper. Finally, I go in with a generous drizzle of balsamic glaze over the whole thing.
The way that cool, creamy cheese mixes with the sweet dark balsamic, the savory ham, and that hot, charred crust... man, it is just stupidly good.
Skip the delivery this weekend and give this a shot. Grab your dough, fire up that oven, and let me know in the comments if you try it!
🌟 Tips for High Hydration Pizza Success
To ensure your pizza nights are legendary, keep these professional tips in mind:
Mind the Temperature: The friction from your stand mixer generates a lot of heat. Starting with 10°C water is critical so that your final dough comes out at the perfect 25°C (77°F). If your pizza dough gets too hot in the mixer, it will over-ferment and lose its structural integrity.
Wet Hands Are Happy Hands: When it's time to take the dough out of the mixer to bulk ferment or portion into dough balls, wet your hands with cold water. High hydration dough sticks to dry skin, but slips right off wet hands!
Dry your Burrata: Fresh Burrata is usually packed in water or brine. Before you drop that beautiful ball of cheese onto your pizza, gently pat the outside completely dry with a paper towel. If the outside is too wet, it will pool onto your crust and turn that perfect Neapolitan base into a soggy mess.
🍕 Frequently Asked Questions (FAQ)
I do not have a Roccbox or outdoor pizza oven. Can I make this inside?
Absolutely. You just need to replicate that intense bottom heat. Throw a baking steel on the rack of your home oven and crank it to its absolute maximum temperature for at least an hour. You will not get that exact 60-second Neapolitan leopard spotting, but you will still get a massive oven spring and a killer crust.
Can I just use regular balsamic vinegar instead of the glaze?
Please do not do this! Regular balsamic is pure liquid. If you pour it over the top, it will run straight off the cheese and instantly soak your crust. If you do not have the thick glaze in a bottle, you can easily make it yourself by simmering regular balsamic vinegar in a small pan on the stove until it reduces and coats the back of a spoon.
How long should I ferment this dough before making pizza?
While some recipes rush the process, for this specific 70% hydration pizza dough recipe, a 48-hour cold fermentation in the fridge is the absolute sweet spot. Once you've finished mixing, portion the dough into balls, place them in lightly airtight containers, and tuck them into your fridge for exactly two days. This extended 48-hour slow ferment is the ultimate secret: it breaks down the starches for better digestibility, develops incredibly complex, restaurant-quality flavors, and guarantees those beautiful, dark blisters on your crust when it hits the heat!
ABOUT THE AUTHOR
Kevin Lo
Passionate pizza maker and the heart behind KEVJES. Since I first designed our original silicone dough containers in 2021, my mission has been to simplify the art of proofing for everyone. Today, I’m incredibly proud to see KEVJES highly rated by the pizza community on Amazon. This space is where I share the techniques and tools that have transformed my baking—dive into the science of fermentation with me, one perfect crust at a time.
