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Recipe
6 min read
Sourdough Pizza with Burrata, Grilled Peaches & Hot Honey: The Summer Bake That Belongs Outside
A stunning summer sourdough pizza topped with grilled peaches, creamy burrata and hot honey. Full recipe, method and tips for home bakers.
Photo by NordWood Themes on UnsplashThe smell of charring peach hitting a hot grill pan on a July evening is one of those things that stops you mid-step. Add a sourdough base pulled straight from a screaming hot oven, a cloud of burrata collapsing in the middle, and a slow drizzle of hot honey over the top, and you've got a pizza that genuinely earns its moment.
This one sits in a category of its own. It's not your classic tomato and mozzarella situation, and it's not trying to be. This is a summer flatbread pizza built around contrast: sweet caramelised fruit, creamy cold cheese, a base with real chew and char, and that honey hit at the end that ties it all together. It's the kind of thing I end up making on a Friday evening when the flat is still warm from the afternoon sun and I'm not in the mood for anything complicated. The dough is straightforward, the toppings come together in about ten minutes, and the result looks like you spent far more effort than you actually did.
Dough
- 350g strong white bread flour
- 245g water, lukewarm
- 70g active sourdough starter
- 8g (1.5 tsp) fine sea salt
- 10g (2 tsp) extra virgin olive oil
Base Sauce
- 1 tbsp good quality olive oil
- 1 small clove of garlic, finely grated
- Flaky sea salt, to taste
Toppings
- 2 ripe but firm peaches, halved and stoned
- 2 balls of burrata (roughly 125g each)
- 60g prosciutto, torn loosely
- 2 tbsp hot honey (shop-bought or homemade)
- Small handful of fresh basil leaves
- Freshly ground black pepper
- Extra virgin olive oil, to finish
Baker's Tips
- Ripe but firm peaches are essential here. Too soft and they'll collapse on the grill and make the base soggy. You want a little resistance when you press the skin.
- Don't add the burrata to the pizza before it goes in the oven. It goes on straight after, while the base is still hot, so it starts to melt gently from the residual heat rather than overcooking in the oven.
- If you're tracking multiple pizza doughs across summer sessions, DoughRise Pro lets you save unlimited formulas and keep a full bake history with notes, which is genuinely useful when you're tweaking ratios and want to remember what worked last time.
METHOD
- Mix the dough. In a large bowl, combine the flour and water and mix until no dry flour remains. Cover and leave to rest for 30 minutes. This rest period allows the flour to fully hydrate before you add anything else, which makes the dough much easier to work with.
- Add the starter and salt. Add the active sourdough starter to the rested dough and use your hands to squeeze and fold it through until fully incorporated. Add the salt and olive oil and work those in the same way. The dough will feel a bit loose and sticky at first. That's fine. Cover the bowl.
- Build strength over the first two hours. Over the first 2 hours, perform 3 to 4 sets of coil folds or envelope folds at roughly 30-minute intervals. By the final set, the dough should feel noticeably tighter and more elastic, pulling away from the bowl cleanly. Then leave it to ferment at room temperature (roughly 22–24°C for bulk fermentation time of around 4–6 hours total, or until it has grown by about 50–60% and feels airy and bubbly when you tilt the bowl).
- Divide and ball. Once the bulk ferment is done, turn the dough onto a lightly floured surface and divide into two equal portions. Shape each into a tight ball by pulling the surface underneath and pinching at the base. Place each ball in a lightly oiled container, cover, and cold proof in the fridge for at least 2 hours, though overnight is better. This slower proof gives the base more flavour and makes the dough significantly easier to open by hand.
Why this works
A cold proof after balling isn't just about timing convenience. The chill firms up the gluten network and slows fermentation right down, giving the dough time to develop more complex flavour compounds without over-fermenting. When you pull it out and let it come back to room temperature before shaping, that relaxed but structured network means the dough stretches smoothly without snapping back, which is exactly what you want for a thin, even pizza base.
- Prep the peaches. About an hour before you plan to bake, take the dough balls out of the fridge and leave them to come back to room temperature. While they rest, heat a grill pan until it is very hot. Halve and stone the peaches, brush the cut sides lightly with olive oil, and grill cut-side down for 2–3 minutes until you get clear char marks and the fruit softens slightly. Set aside to cool, then slice each half into 4 or 5 wedges.
- Heat your oven. Place a baking steel or heavy baking tray on the top shelf of your oven and heat to 260°C fan (or as high as your oven will go) for at least 45 minutes. The longer you preheat, the better the base will colour and blister.
INTO THE OVEN
- Open the dough. On a lightly floured surface, use your fingertips to press each dough ball out from the centre, working in gentle circles. Lift and drape over your knuckles to stretch it to roughly 28–30cm. You're aiming for a base that's thin in the middle and slightly thicker at the rim. Lay it on a piece of baking parchment.
- Dress and bake. Mix the olive oil with the grated garlic and a pinch of flaky salt. Brush this across the surface of each base, leaving the edges bare. There's no tomato sauce here. The garlic oil is enough. Slide the parchment directly onto your hot steel or tray and bake for 8–10 minutes until the edges are deeply golden and the base has taken on some colour and char underneath.
- Top and finish. Pull the pizza from the oven and immediately lay the grilled peach slices and torn prosciutto across the base. Tear the burrata over the top (it will start to melt gently from the heat of the base, which is exactly what you want). Drizzle generously with hot honey, scatter over fresh basil leaves, a crack of black pepper, and a final gloss of olive oil. Serve straight away.
Want to dial in this recipe for a bigger batch or a different flour? Use the free DoughRise Baker's Percentages Calculator to scale the dough precisely without the maths.
Happy baking! Find everything you need at doughrise.store
Photo by NordWood Themes on Unsplash
