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Recipe
6 min read
Sourdough Pizza with Peach, Prosciutto & Burrata: The Summer Flatbread You'll Make Every Weekend
A sourdough pizza topped with ripe peach, prosciutto and burrata. Blistered base, cold-proofed dough, proper summer flavours. Recipe from DoughRise.
Photo by sheri silver on UnsplashThere is a specific kind of summer evening that calls for this pizza: warm enough to eat outside, a cold drink in hand, the smell of something properly hot coming out of the oven. Peach season in June is fleeting, and this is one of the best ways to use it.
This sourdough pizza with peach, prosciutto and burrata sits somewhere between a Neapolitan pizza and a fancy flatbread, and honestly it is better for being neither. The sourdough base brings a subtle tang that balances the sweetness of ripe peach and the richness of burrata. The prosciutto goes on after the bake, so it stays silky rather than turning into crisps. It looks like something you would get at a good London restaurant, but it is genuinely straightforward once you have got your dough sorted. The only thing worth planning ahead is the cold proof , give the dough balls a night in the fridge and they will reward you with better flavour and a base that stretches without fighting back.
Dough
- 450g strong white bread flour (or tipo 00)
- 290g warm water (around 30°C)
- 90g active sourdough starter (at peak activity)
- 10g (2 tsp) fine sea salt
- 10g (2 tsp) extra virgin olive oil
Sauce
- 200g passata or good-quality tinned whole tomatoes, hand-crushed
- 1 small garlic clove, grated
- 5g (1 tsp) extra virgin olive oil
- A pinch of fine sea salt
- A few fresh basil leaves, torn
Toppings (per pizza)
- 1 ripe peach, stone removed, cut into thin wedges
- 2–3 slices prosciutto crudo
- 100g burrata (half a ball per pizza, torn)
- A small handful of rocket
- Drizzle of extra virgin olive oil
- Flaky sea salt and black pepper to finish
- Optional: a few fresh thyme leaves or a small drizzle of honey
Baker's Tips
- The dough is at roughly 64% hydration, which keeps it manageable to shape by hand. If you are newer to pizza and want to understand why this matters, the DoughRise Coach can build you a personalised dough plan based on your flour, your kitchen temperature, and your schedule , genuinely useful if you are still finding your feet with sourdough timing.
- Peach ripeness makes or breaks this pizza. You want fruit that gives slightly when pressed. Underripe peach goes chalky in the oven; overripe turns watery. If peaches are not quite there, a 10-minute sit in a little sugar and thyme will coax some flavour out.
- Prosciutto and burrata both go on after the bake. The residual heat from the pizza is enough to slightly warm the burrata without melting it completely, and the prosciutto stays silky and flavourful rather than shrivelling under the grill.
METHOD
- The evening before you want to eat, combine the flour and water in a large bowl and mix until no dry flour remains. Cover and leave for 30 minutes (this is your autolyse , it gives the gluten a head start before you add anything else).
- Add the active sourdough starter and olive oil to the dough. Squeeze and fold everything together until fully incorporated, then add the salt and work it in the same way. The dough will feel rough at first , that is fine. Cover and rest for 20 minutes.
- Over the next 2 hours, perform 3 sets of stretch and folds, spaced roughly 40 minutes apart. Each set: wet your hand, grab the dough from one side, stretch it up and fold it over to the opposite side, then rotate the bowl 90 degrees and repeat four times. The dough will become noticeably smoother and more elastic with each set.
Why this works
Stretch and folds build gluten structure without the aggressive kneading that can overheat the dough in a warm summer kitchen. Each fold aligns the gluten strands, trapping the gases produced by fermentation and giving you a base that has chew and structure without becoming tough. The olive oil in this dough also plays a role , it coats some of the gluten strands, which keeps the final crust tender and helps it crisp up beautifully against a hot surface.
- After the final fold, divide the dough into three equal balls (roughly 280g each). Shape each into a tight ball by pulling the surface taut and pinching the bottom. Place the dough balls into a lightly oiled container or on a tray, cover tightly with cling film, and refrigerate overnight. Anywhere from 10 to 14 hours in the fridge is good , longer brings more flavour.
- About 2 hours before you want to bake, take the dough balls out of the fridge and leave them covered at room temperature. Cold dough is harder to stretch and more likely to tear, so this rest is not optional.
- Place your baking stone, steel, or a heavy oven tray on the top shelf of your oven and preheat to its maximum temperature, at least 250°C fan or 270°C conventional. Give it a full 45 minutes to heat through , the surface needs to be genuinely hot to get that blistered base.
- While the oven heats, make the sauce. Combine the crushed tomatoes, grated garlic, olive oil and a pinch of salt. Taste and adjust. You are not cooking this sauce , it goes on raw and finishes in the oven.
INTO THE OVEN
- On a lightly floured surface, take one dough ball and press it flat with your fingertips, working from the centre outwards and leaving a 2cm border for the crust. Once it is roughly 20cm across, pick it up and use the backs of your hands to gently stretch it to around 28–30cm. Do not use a rolling pin , it knocks the gas out.
- Lay the stretched dough on a well-floured peel or the back of a flat baking tray. Work quickly from here. Spoon on a thin, even layer of sauce (about 3–4 tablespoons, no more), then arrange the peach wedges across the top. Slide it onto the hot stone or tray.
- Bake for 8–10 minutes until the crust is properly blistered and the peach has softened and started to caramelise at the edges. Check the base , it should be golden and firm, not pale and floppy.
- Slide the pizza onto a board. Immediately tear over the burrata, lay on the prosciutto, scatter a handful of rocket, and finish with a drizzle of olive oil, flaky salt and a few grinds of black pepper. Add fresh thyme or a small drizzle of honey if you like. Eat straight away.
Want to dial in this recipe for a different batch size or flour? Use the free DoughRise Baker's Percentage Calculator to scale the dough to exactly what you need.
Happy baking! Find everything you need at doughrise.store
Photo by sheri silver on Unsplash