The Burrata Margherita from Andy's Pizza is crafted with meticulous attention to detail and quality ingredients. The pizza features a crispy crust made from dough that undergoes a three-day fermentation process. Topped with Stanislaus tomatoes from Modesto, California, fresh basil, 100% extra virgin olive oil, Parmigiano Reggiano, and delicate burrata cheese, this pizza offers a symphony of flavors and textures that elevate the classic Margherita to a new level of culinary excellence.
Washington DC
Andy's Pizza
Burrata Margherita
Pizza dough / Stanislaus tomatoes / Fresh basil / Burrata cheese / 100% extra virgin olive oil / Parmigiano Reggiano / Mozzarella cheese / Salt / Pepper / Flour and Cornmeal (for dusting)
Signature Dish
From Prep to Plate
Host Seth Tillman visits Andy's Pizza in Washington, D.C., where Chef Andy Brown demonstrates how to make their signature burrata margherita pizza. Andy emphasizes the importance of quality ingredients. The pizza is baked in a stone conveyor oven at 700 degrees for a crispy crust. Andy finishes the pizza with fresh basil, burrata, extra virgin olive oil, and Parmigiano Reggiano.
I’d yet to find a New York-style slice that could not only stand alongside the Joe’s Pizzas and John’s of Bleecker Streets of the world, but perhaps exceed them in sheer delectability. Until I tried Andy’s Pizza, that is.
Alice Levitt, Northern Virginia Magazine
