1 Tablespoon (15 ml) olive oil + extra for brushing
Cornmeal, for dusting
For the toppings (for 2 pizzas):
4 Tablespoons tomato paste
1 small mozzarella, sliced
8 slices prosciutto
1 large fresh burrata
Black pepper, freshly ground
Combine bread flour*, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running on low-medium speed, slowly pour in the water and the olive oil; knead until the dough forms a ball, about 2-3 minutes. If the dough is sticky, add additional flour, one tablespoon at a time, until the dough becomes a solid ball.
Grease a large bowl with olive oil, place the dough and cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
Preheat the oven to 430°F (220°C) and dust the pizza stone with cornmeal (this will prevent the pizza from sticking and will add additional crispiness to the crust).
Turn the dough onto a lightly floured surface and divide it into 2 equal pieces.
Take the first one and stretch until you have a thin 12-inch (30 cm) circle. Transfer to the pizza stone.
Brush the edges of the pizza dough with olive oil. Spread half of the tomato sauce, half of the mozzarella, and bake for about 12-15 minutes, until edges are golden brown.
Meanwhile, prepare the second pizza following steps 5 and 6.
Once the first pizza is baked, transfer to a pizza cutting board and place the second pizza onto the pizza stone. Bake until crispy.
Allow each pizza to cool slightly. Sprinkle chunks of burrata cheese, add prosciutto and fresh basil on top. Add freshly ground pepper and serve immediately.
* Using bread flour will give you a much crispier crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.