Lightly top a Neapolitan dough base with tomato sauce and add a small amount of sliced fior di latte mozzarella.
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.
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.
When the crusts begin to rise at the rear, give your pizza a 180º turn.
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.
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).
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.
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.
Slice, serve and share with friends.
Rich Payne
Rich works by day (sometimes nights and weekends!) as a Visual Effects Editor for a London based Studio, and when he’s not doing that, he’s making pizza. He has been an Ooni Ambassador for over 5 years now and loves the pizza life. He has his own pop-up which he runs with his daughters, does Supper Clubs, has worked in pizzerias in and around London, and also runs the social media for the newly opened Marta Pizzeria in Chelsea, London, specialising in Romana style pizza.
He’s always willing to help newcomers to the pizza scene, so if you ever
have any pizza related questions or need advice, you can always drop him a message on his instagram @dough_and_behold.
