Squash Blossom Pizza

Name: Squash Blossom Pizza
Total time: PT0D0H0M
Yield: makes four 10" pizzas
Ingredients: 9 tbsp. extra-virgin olive oil, plus more for drizzling; 1 tbsp. active dry yeast; 1 tbsp. sugar; 1 tsp. kosher salt, plus more to taste; 6 cups flour; 2 cups pizza sauce; 60 squash blossoms, stemmed; 1 lb. burrata

Serves
makes four 10" pizzas

PENNY DE LOS SANTOS

This recipe, inspired by Pizzeria Mozza, yields a crisp, chewy crust. See Making and Baking the Pie for a sauce recipe and more tips for making pizza.

Ingredients

9 tbsp. extra-virgin olive oil, plus more for drizzling
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms, stemmed
1 lb. burrata

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Instructions

Step 1

In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10 to 12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8 to 10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2 to 3 hours.

Step 2

Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2" x 12 1⁄4" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.

In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10 to 12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8 to 10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2 to 3 hours.
Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2" x 12 1⁄4" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.