Squash Blossom Pizza

Photo: 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.

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

Instructions

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.

 

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.