Burrata Caprese Neapolitan-Style Pizza

Instructions

• 1

  To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.

• 2

  Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.

  Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3

  Turn the dough onto a lightly floured countertop and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.

• 4

  Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days.

• 5

  An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the basil pesto.

• 6

  To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl and set aside until required.

• 7

  To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and crushed red pepper flakes (if using), in a large bowl. Process with an immersion blender until smooth

  Tip: Alternatively you could use a food processor.
• 8

  About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial.

• 9

  Once preheated, sprinkle semolina on the countertop. Place one of the dough balls on the countertop and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the center into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.

• 10

  For each pizza, leaving a small border, top with a quarter each of the pizza sauce, mozzarella and tomatoes.

• 11

  Place the pizza in the oven, press the Timer dial and cook for 2 minutes, or until the crust is spotted brown and the cheese has melted.

• 12

  Transfer to a cutting board and slice. Top with 1 buratta ball and a quarter of the prosciutto, then drizzle with a little of the pesto.