Margherita pizza with a ball of fresh burrata on top

PIZZA WITH BURRATA, only a few simple ingredients for an excellent result, the pizza prepared with care, always with very little yeast and then a slow leavening and a good quality burrata that spreads on the pizza strictly after cooking and becomes a cream. As I said, the burrata is spread raw, so after cooking, but be careful, if you serve a pizza of this type you should never do it with the burrata already spread, but you will have to put it on the pizza and everyone will cut his own. In this pizza in addition to burrata there is only tomato pulp with fresh oregano and a good extra virgin olive oil, the importance of the raw material is not to be underestimated if you want to get an excellent result, so also pay attention to the flour, not because you have to focus on a famous brand, but check rather what type of flour it is, where it comes from and if it is stone-ground. These are the important factors to determine which flour to buy. 

Let's move on to the recipe, preparing a good dough is not difficult, you can knead by hand or with the mixer you have available, the important thing is to do it well, following the few rules that you will find in the recipe.

Ingredients

500 g flour 

290 ml Water

1 g Fresh brewer's yeast

12 g Salt

1 tablespoon Extra virgin olive oil

To stuff pizzas

400 g Tomato pulp

1 thread Extra virgin olive oil

Basil leaves 

Oregano

Salt

1 burrata

Preparation

Pour the flour into the mixer you have available, if you do not have one you can also knead by hand, then pour the flour on a simple bowl. Add the yeast to the flour, at this point start pouring warm water, but do it gradually as you work your dough, when the dough begins to string stop, do not pour more water and knead the dough for a few minutes in order to give it strength, once you get a good dough continue adding salt and the remaining water always gradually. At this point, the dough will be perfectly strung and you will begin to feel the air bubbles, this also happens by kneading by hand, but only if well worked. You just have to pour the oil and let it absorb completely, once absorbed you will have a soft and elastic dough, take a bowl, grease the bottom with a little oil and lay the dough inside, cover it with plastic wrap and let it rise overnight. The next morning, divide the dough, form one ball, cover it and let it rise again until the volume doubles, about 2/3 hours. At this point, flour a work surface, give the shape to the pizza, then once done move them to a floured baking sheet, possibly with durum wheat flour or in any case a little large semolina. Turn on the oven, bring it to about 220 ° / 250 °C choosing the "ventilated" option, stuff the pizzas with tomato pulp seasoned with a little oil, the necessary salt, oregano and a few basil leaves. Cook the pizza for about 10 minutes, the times may vary depending on the oven, evaluate the desired browning. Once the pizza is out of the oven, put a burrata on the pizza and bring it to the table, the burrata should not be spread before bringing it to the table, but should be done on the plate only at the time of eating it. Your pizza with burrata is ready, you simply have to eat it.