The Dough & Behold Signature Pizza (Margherita with Burrata)

Name: The Dough & Behold Signature Pizza (Margherita with Burrata)
Prep time: 20 min
Cook time: 4 min
Yield: Makes 1x 12” pizza
Ingredients: For the dough, follow the recipe for the Ooni Neapolitan Pizza Dough.; Tomato sauce (1x400ml can of plum tomatoes, with an additional pinch of sea salt, gently milled to create a smooth sauce).; Fior di latte mozzarella, 60-70g sliced into small strips or cubed.; Cherry tomatoes (1x250g pack) sliced into halves and quarters and mixed in a bowl with 1 clove of sliced garlic, a twist of black pepper, 8-10 torn basil leaves, a sprig of tarragon leaves, all mixed together with extra virgin olive oil and a tiny sprinkle of salt flakes.; Burrata (1xball)

The signature ‘Dough & Behold’ pizza is a serious upgrade to the humble margherita. Using the classic Ooni Neapolitan dough recipe, a simple margherita pizza is elevated by oiling and salting the crusts, then adding lush marinated cherry tomatoes and a ball of burrata post-bake.

Prep Time: 20 mins

Cook Time: 4 mins

Difficulty: Easy

Servings: Makes 1x 12” pizza

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Method

1

Lightly top a Neapolitan dough base with tomato sauce and add a small amount of sliced fior di latte mozzarella.
2

Gently brush olive oil over your crusts being careful not to get too much oil on the pizza base. Sprinkle the crusts with chilli sea salt.
3

Heat your Koda 2 on full flame to 450ºC and launch your pizza. As soon as you’ve launched, turn the flame down to its lowest setting.
4

When the crusts begin to rise at the rear, give your pizza a 180º turn.
5

When your crusts look golden and you’re happy they’ve been baked evenly (about 3-4mins cooking time) remove your pizza from the oven and place on a wire rack to cool.
6

As the pizza cools, generously spoon on your chopped tomatoes mix (you can make this a few hours before making the pizza, or the day before if left in the fridge).
7

Once the tomatoes are on the pizza, place the burrata ball in the middle of the pizza, drizzle with a little olive oil and a sprinkle of chilli salt.
8

Slice into the burrata releasing all its creamy goodness and spread this over the pizza. Drizzle a little of the marinated tomato and tarragon juice on top.
9

Slice, serve and share with friends.

Print

For the dough, follow the recipe for the Ooni Neapolitan Pizza Dough.
Tomato sauce (1x400ml can of plum tomatoes, with an additional pinch of sea salt, gently milled to create a smooth sauce).
Fior di latte mozzarella, 60-70g sliced into small strips or cubed.
Cherry tomatoes (1x250g pack) sliced into halves and quarters and mixed in a bowl with 1 clove of sliced garlic, a twist of black pepper, 8-10 torn basil leaves, a sprig of tarragon leaves, all mixed together with extra virgin olive oil and a tiny sprinkle of salt flakes.
Burrata (1xball)