Prepare to embark on a culinary journey with a pizza that epitomizes the vibrant freshness of summer. Imagine a perfectly thin, crisp crust providing the ideal foundation for a medley of seasonal delights. Delicate, almost translucent ribbons of zucchini are meticulously layered over a luminous base of rich olive oil, pungent garlic, and a hint of fiery crushed red pepper flakes. As this masterpiece bakes in the searing heat of your oven, the creamy, luxurious burrata begins to melt, intertwining its milky richness with the tender summer squash. The transformation is mesmerizing. Once out of the oven, the final flourish—a generous scattering of fragrant, verdant basil leaves—elevates this pizza to an unparalleled sensory experience. It’s not just food; it’s a celebration of summer’s bounty, designed to delight your palate with every exquisite bite.
The inspiration for this exquisite summer pizza has roots in a cherished culinary memory. While I can’t say for certain if Delancey, the renowned Seattle pizzeria, continues to feature their iconic Zucchini Anchovy pizza on their menu today, it certainly played a pivotal role in shaping my own interpretation. When Brandon Pettit and Molly Wizenberg meticulously crafted their inaugural menu, they pioneered a selection of ‘sauceless pizzas.’ This innovative approach paid homage to a revered Roman classic, but with their distinctive twist: thinly shaved zucchini ribbons replaced the traditional zucchini blossoms, creating a texture and flavor profile that was both familiar and excitingly new.
My version, honed over countless summer evenings, incorporates a few personal enhancements that truly elevate the experience. For instance, last Thursday, while preparing this dish for dear friends, I introduced the aromatic depth of finely minced garlic and a generous scattering of coarse sea salt. This thoughtful addition is a direct nod to the maestro of pizza, Anthony Mangieri, who famously insists on adding coarse salt to every pie he crafts. The result is nothing short of culinary heaven: a harmonious blend where the subtle brininess of anchovy gently complements the sweet, melting summer squash, and the creamy burrata cascades into every single bite, creating an ethereal texture that is truly irresistible. This pizza isn’t just a meal; it’s an ode to simple, high-quality ingredients transformed into something extraordinary, perfect for any gathering or a quiet evening under the stars.
The foundation of any truly exceptional pizza begins with its dough, and in this recipe, we embrace the unparalleled magic of Jim Lahey’s no-knead method. This technique, famed for its simplicity and incredible results, demands minimal effort but yields maximum flavor and texture. The beauty lies in those exquisite air pockets that develop during the long, slow fermentation—a hallmark of quality dough. These pockets are the secret to a light, airy, yet satisfyingly chewy crust that no other method, in my experience, can replicate. It’s a testament to the power of time and patience, creating a crust that is both crisp and tender, robust enough to hold its toppings yet delicate enough to melt in your mouth. You’ll understand why it’s worth planning ahead for once you taste the finished product.
When it comes to flavor, sometimes the simplest combinations create the most profound impact. A small amount of anchovy, expertly minced, combined with an equally modest measure of fresh garlic, can deliver an incredible depth of savory umami and aromatic warmth to your pizza. These ingredients, though used sparingly, are mighty in their contribution, transforming a simple base into a complex and irresistible flavor profile. The anchovy, often misunderstood, dissolves into the olive oil as it bakes, leaving behind a subtle, salty richness rather than an overpowering fishiness, while the garlic infuses every corner with its beloved pungency. It’s a testament to the idea that a little truly goes a long way, especially with such potent and flavorful components.
A final touch that makes an enormous difference to the finished pizza is the judicious application of a good quality, coarse sea salt. This isn’t merely for seasoning; it’s about enhancing every other flavor on the pie and adding a delightful textural crunch. As the pizza bakes, the salt crystals dissolve slightly but retain enough integrity to provide a burst of briny flavor with each bite. It helps to draw out the natural sweetness of the zucchini, balance the richness of the burrata, and amplify the savory notes of the anchovy and garlic. It’s a simple addition, yet one that elevates the pizza from delicious to truly exceptional, highlighting the individual components while bringing them together in perfect harmony. Don’t skimp on this step – a nice, coarse sea salt is a game-changer.
One of the most valuable investments for any home pizza enthusiast is a Baking Steel. This remarkable piece of kitchen equipment is a game-changer, fundamentally transforming the quality of homemade pizza. Unlike traditional pizza stones, a baking steel conducts heat far more efficiently and retains it for longer, allowing for an incredibly rapid and even transfer of intense heat to the pizza dough. This high-heat, high-speed baking environment mimics the conditions of a professional pizza oven, resulting in that coveted “oven spring” – a dramatic puffing and rise of the crust – and a beautifully crisp undercarriage. It’s the secret weapon for achieving that authentic pizzeria-quality crust right in your own kitchen, ensuring every bite is a symphony of crunch and chew.
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Exquisite Summer Zucchini & Burrata Pizza with Anchovy & Fresh Basil
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
Author: Alexandra Stafford
Total Time: 20 hours 5 minutes
Yield: 6 individual pizzas 1x
Recipe Overview & Expert Tips
The heart of this exceptional pizza is its dough, a testament to simplicity and patience. Our chosen method comes from the brilliant Jim Lahey, popularized in his book My Pizza, and widely shared through sources like Bon Appetit. This no-knead technique, while requiring an overnight rise, demands only five minutes of active prep time, making it incredibly accessible for home cooks. The reward for this foresight is a crust unlike any other—one that boasts incredible air pockets and a delightful chew, perfectly crisp on the outside and wonderfully tender within. Trust us, it’s worth every minute of planning ahead.
Flour Choice Matters: For superior texture and flavor, we highly recommend using Tipo 00 flour. This finely milled Italian flour creates a dough that is both strong and elastic, contributing to that desirable “oven spring” and a beautifully structured crust. I often order it in bulk to ensure I always have it on hand, storing it in the freezer to maintain its freshness. While all-purpose flour will work, Tipo 00 truly elevates the experience.
The Secret Weapon: The Baking Steel: To achieve that professional pizzeria-quality crust—a golden, blistered exterior with a perfectly crisp undercarriage—a Baking Steel is an invaluable tool. Its exceptional heat conductivity and retention allow for an incredibly fast and intense bake, mimicking the high temperatures of a commercial pizza oven. This results in superior oven spring and a texture that will impress even the most discerning pizza aficionados. If you’re serious about homemade pizza, this investment is highly recommended.
Ingredients for Your Culinary Masterpiece
For the Revolutionary No-Knead Pizza Dough:
- 7 1/2 cups all-purpose or high-quality Tipo 00 flour (1000 grams), plus additional for dusting and shaping the dough
- 4 teaspoons fine sea salt (I personally prefer Diamond Crystal kosher salt for its texture and flavor)
- 1/2 teaspoon active dry yeast
- 3 cups lukewarm water (approximately 70-75°F or 21-24°C)
For Assembling the Exquisite Pizza:
- 1 anchovy fillet, finely minced to a paste (this will melt into the oil, adding a subtle umami without being overtly ‘fishy’)
- 1 large garlic clove, peeled and very finely minced or grated (for maximum flavor distribution)
- High-quality extra-virgin olive oil, for drizzling generously
- 2-3 medium zucchini, shaved as thinly as humanly possible using a mandoline or a very sharp vegetable peeler (the thinner, the better for melting and texture)
- 8 ounces fresh mozzarella or creamy burrata cheese, torn into irregular, bite-sized pieces (burrata offers an unparalleled creamy richness)
- A good quality coarse sea salt, such as Maldon, for sprinkling (essential for enhancing all the flavors)
- A generous handful of fresh basil leaves, torn or left whole (to be added after baking for vibrant freshness)
- One round of your prepared Jim Lahey pizza dough (from the recipe above)
Step-by-Step Instructions to Craft Your Perfect Pizza
- Initiate the Dough Creation (The Day Before): In a spacious medium-sized bowl, thoroughly whisk together the flour, salt, and active dry yeast. This ensures an even distribution of the leavening agent. While continuously stirring with a sturdy wooden spoon, gradually incorporate the 3 cups of lukewarm water. Continue stirring until all the dry ingredients are fully moistened and a shaggy, wet dough forms. Now, use your hands to gently bring the dough together, forming it into a rough, cohesive ball. Do not overmix or knead vigorously; the magic of this dough lies in minimal handling. Transfer this dough to a generously sized, clean bowl (it will expand significantly). Securely cover the bowl with plastic wrap or a clean tea towel to create an airtight environment. Allow this dough to ferment and rise at a comfortable room temperature (ideally around 72°F or 22°C), in an area free from drafts. The goal is for the surface to be dotted with numerous tiny bubbles and for the dough to have more than doubled in size—this process typically takes about 18 hours, though the exact timing can fluctuate based on your ambient room temperature.
- Prepare and Portion the Dough: Once your dough has completed its lengthy rise and is beautifully bubbly, gently turn it out onto a lightly floured work surface. With a delicate touch, shape the dough into a rough rectangle. Now, divide this rectangle into 6 approximately equal portions. This recipe is designed to yield 6 individual pizzas. Working with one portion at a time, gather the four corners of the dough towards the center, creating four distinct folds. Flip the dough ball over so the seam side is down, and gently cup your hands around it, molding it into a smooth, tight ball. Lightly dust each newly formed dough ball with a bit more flour to prevent sticking. Place these dough balls aside on your floured work surface or on a floured baking sheet, ensuring they have enough space. Repeat this process for the remaining portions of dough.
- Chill and Rest the Dough: For optimal handling and flavor development, individually wrap each dough ball in plastic wrap. Transfer these wrapped dough balls to the refrigerator and chill them. When you’re ready to bake, unwrap the desired number of dough balls and allow them to rest at room temperature on a lightly floured work surface for approximately one to two hours before you intend to shape them. This resting period allows the gluten to relax, making the dough much easier to stretch and preventing it from snapping back. DO AHEAD: This dough is incredibly versatile and can be prepared up to 3 days in advance, storing the wrapped balls in the refrigerator. The longer chill time can even enhance the flavor!
- Assemble and Top Your Pizza: Approximately one hour before you plan to bake, retrieve a pizza dough round from the refrigerator and let it temper at room temperature on a lightly floured surface. Meanwhile, preheat your oven to its absolute hottest setting, typically 550°F (285°C), with your Baking Steel or pizza stone positioned on the top rack. Gently stretch and shape your dough into a 10″–12″ disk, handling it as minimally and gently as possible to preserve those precious air pockets. Arrange this delicate dough disk onto a parchment-lined pizza peel. Evenly spread the finely minced anchovy and garlic paste over the dough, followed by a generous drizzle of extra-virgin olive oil. Now, pile on the thinly shaved zucchini. Don’t be shy here; it’s perfectly fine, and even encouraged, to add more zucchini than you might initially think looks right, as it will significantly shrink and soften during baking. Finally, scatter the roughly cubed fresh mozzarella or creamy burrata over the zucchini. Finish with a liberal sprinkling of coarse sea salt and another light splash of olive oil for added richness and shine.
- Bake to Perfection & Serve: Carefully slide the parchment-lined pizza (using your pizza peel) onto the preheated Baking Steel or pizza stone in your scorching hot oven. Bake for approximately 5 minutes, or until the crust is beautifully blistered and golden brown, and the cheese is molten and bubbly. Keep a close eye on it, as high-temperature ovens can cook quickly. Using your peel, transfer the piping hot pizza to a clean work surface. Immediately shower the pizza with a generous amount of fresh basil leaves. Slice into wedges and serve without delay, allowing everyone to savor the incredible blend of flavors and textures that define this sensational summer pizza.
- Prep Time: 20 hours
- Cook Time: 5 minutes
- Category: Pizza, Summer Recipes
- Method: Baking, Oven
- Cuisine: Mediterranean, Italian-American