burrata and black garlic pizza
1 teaspoon dried yeast 1 teaspoon extra virgin olive oil,o plus extra for drizzling 1 cup (250ml) lukewarm water 2¹⁄³ cups (350g) 00 flflour+, plus extra for dusting 1 teaspoon sea salt flflakes 2 x 200g burrata, torn 2 bulbs black garlic++, cloves removed black sea salt flflakes, for sprinkling
Place the yeast, oil and water in a small bowl and mix to combine. Set aside in a warm place for 5–10 minutes or until foamy. Place the flflour and salt in the bowl of an electric mixer with a dough hook attached. Add the yeast mixture and beat for 6 minutes or until smooth and elastic. Place the dough in a lightly greased large bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
Preheat oven to 240°C (475°F). Place 2 x 30cm round pizza trays in the oven for 5–10 minutes. Divide the dough into 2 balls and roll out each on a lightly flfloured sheet of non-stick baking paper to a 30cm round. Top each pizza with the burrata and garlic, and drizzle with extra oil. Remove the hot trays from the oven and slide the pizzas onto the trays. Cook for 10–12 minutes or until the cheese is golden and bubbling. Sprinkle with black salt to serve. Makes 2. + 00 flflour is a superfifine flflour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets. ++ Find black garlic in selected supermarkets, delicatessens and grocers.