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A close-up shot of a freshly baked Italian pizza with rich toppings.

Pizza Pugliese with Fresh Cherry Tomatoes and Burrata

This Pizza Pugliese features a delicious homemade dough topped with fresh cherry tomatoes, creamy burrata, and fragrant oregano. It's a rustic and flavorful pizza perfect for sharing with family and friends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 500 g 00" flour (or a mix of 400g "00" flour and 100g fine semolina flour)
  • 325 ml lukewarm water
  • 10 g fine sea salt
  • 3 g active dry yeast
  • 1 tbsp Extra Virgin Olive Oil for the dough
  • Extra Extra Virgin Olive Oil for drizzling
For the Toppings
  • 250 g fresh cherry tomatoes halved
  • 200 g good quality fresh mozzarella drained and torn or roughly chopped
  • 1 fresh burrata ball around 125-150g
  • fresh oregano leaves Small handful
  • red pepper flakes optional pinch
  • Fine sea salt to taste
  • Freshly ground black pepper

Equipment

  • large bowl
  • pizza stone or steel
  • pizza peel

Method
 

Prepare the Dough
  1. Dissolve yeast in lukewarm water with olive oil, then gradually combine with flour and salt until a shaggy dough forms.
Knead the Dough
  1. Knead dough for 10-15 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 2-3 hours until doubled.
Preheat Oven and Pizza Stone/Steel
  1. Preheat oven with pizza stone/steel to its highest temperature (500-550°F / 260-290°C) at least 1 hour before baking.
Prepare Toppings (Pre-Bake)
  1. Stretch the risen dough onto a lightly floured surface or parchment paper, then transfer it to a pizza peel dusted with semolina or flour.
Add First Layer of Toppings
  1. Spread halved cherry tomatoes over the dough, drizzle with olive oil, and sprinkle with salt and pepper, leaving a small crust border.
Bake the Pizza
  1. Carefully slide the pizza onto the preheated stone/steel; bake for 8-10 minutes until the crust is golden and tomatoes are soft.
Add Second Layer of Toppings
  1. Remove pizza from oven, scatter fresh mozzarella over it, then return to oven for 3-5 minutes until melted and bubbling.
Finish and Serve
  1. Immediately tear burrata over the hot pizza, sprinkle with oregano and red pepper flakes if desired, then rest for a minute before slicing and serving.

Notes

For a crispier crust, ensure your oven and pizza stone are fully preheated to the highest temperature. Don't overcrowd the pizza with toppings, especially with wet ingredients, to prevent a soggy crust. Feel free to adjust the amount of red pepper flakes to your spice preference. Leftovers can be reheated in a warm oven for a few minutes to regain some crispness.