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Classic Straciatella Recipe

Name: Del Bonos CLASSIC STRACIATELLA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (ball, 250–300 g each); 1 tbs extra-virgin olive oil; 0.5 tsp sea salt; 0.5 cups San Marzano canned tomatoes (crushed by hand); 0.5 tsp extra-virgin olive oil; 0.25 tsp garlic (finely grated or crushed); 0.125 tsp dried oregano; 0.25 tsp sea salt; 120 g stracciatella cheese (room temperature); 100 g mozzarella fior di latte (fresh), torn or thinly sliced; 1 tbs grana padano or Parmigiano-Reggiano (freshly grated); 4 each fresh basil leaves; 1 tsp extra-virgin olive oil (for finishing); 0.25 tsp cracked black pepper

Inspired by Del Bono

Time35m

Serves1

Make Classic Straciatella Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough & Base

1 each pizza dough (ball, 250–300 g each)

1 tbs extra-virgin olive oil

1/2 tsp sea salt

Tomato Sauce

1/2 cups San Marzano canned tomatoes (crushed by hand)

1/2 tsp extra-virgin olive oil

1/4 tsp garlic (finely grated or crushed)

1/8 tsp Dried oregano

1/4 tsp sea salt

Topping — Stracciatella & Cheese

4 1/4 oz (120 g) stracciatella cheese (room temperature)

3 1/2 oz (100 g) mozzarella fior di latte (fresh), torn or thinly sliced

1 tbs grana padano or Parmigiano-Reggiano (freshly grated)

Finish & Garnish

4 each Fresh basil leaves

1 tsp extra-virgin olive oil (for finishing)

1/4 tsp Cracked black pepper

Method

Dough & Base

Prepare dough

If using pre-made dough, remove from refrigerator 1 hour before baking so it comes to room temperature. If chilled, gently press and stretch dough on a lightly floured surface into a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim for the crust.

Brush the stretched dough lightly with 1 tablespoon extra-virgin olive oil and sprinkle 1/2 teaspoon sea salt evenly across the surface. This helps protect the dough from becoming soggy and adds flavor.

Tomato Sauce

Make quick sauce

In a small bowl, combine 1/2 cup crushed San Marzano tomatoes, 1/2 teaspoon olive oil, 1/4 teaspoon grated garlic, 1/8 teaspoon dried oregano and 1/4 teaspoon sea salt. Stir gently — the sauce should be loose and slightly chunky. Taste and adjust salt if needed. Do not cook; this is a fresh-style pizza sauce.

Spread a thin, even layer of the sauce over the stretched dough, leaving the rim uncovered (about 1/2 inch). Avoid over-saucing — classic stracciatella pizzas use a light smear of tomato.

Topping — Stracciatella & Cheese

Assemble cheeses

Distribute the torn or thin-sliced 100 g fresh mozzarella evenly over the sauced dough, leaving small gaps so the crust can char properly. Scatter about 1 tablespoon grated Grana Padano over the mozzarella.

Reserve the 120 g stracciatella to add after baking (room temperature is important so it melts gently when added). Do not place stracciatella in the oven.

Bake

Wood-fired oven baking

Preheat wood-fired oven to 430–480°C (800–900°F) hearth temperature; the effective baking temperature for pizza should be very high. Slide the prepared pizza onto a floured or semolina-dusted peel and transfer to the oven. Bake 60–90 seconds, rotating once to ensure even charring, until crust is blistered and leopard-spotted and the mozzarella has melted and begun to bubble.

If using a home oven with a pizza stone, preheat the stone on highest setting (250–290°C / 475–550°F) for at least 45 minutes. Bake 6–10 minutes until crust is golden and cheese melted.

Finish & Garnish

Add stracciatella & finish

Remove the baked pizza from the oven and immediately scatter the 120 g room-temperature stracciatella across the center so it softens and forms creamy pools. Tear and scatter 4 fresh basil leaves over the top.

Drizzle 1 teaspoon extra-virgin olive oil over the pizza, finish with a light dusting of cracked black pepper (about 1/4 teaspoon) and — if desired — a small additional grating of Grana Padano. Let rest 1 minute, slice, and serve hot.