Usually, pizza is associated with a round dough coated with tomato sauce, cheese, and some other ingredient. Most times, it is so, but Italian pizza encompasses many more possibilities. Thus, we find white pizzas, without tomato sauce, pizzas without cheese, or pizzas that are not just one thing or the other such as burrata pizza and dried tomato. It has cheese, but not as we would imagine in any pizza, on top of the pizza forming filaments every time we put a piece in our mouths.
In the case of the burrata and dried tomato pizza, the dough is first baked with the tomato, and when removing the pizza from the oven, we add the crumbled burrata, the dried tomato pieces and, optionally, a jet of truffle oil. A pizza that doesn’t have many secrets. And perhaps this is where its magic lies, since with little, as in most pizzas, we can create a deliciously tasty dish. If the pizza has conquered half the world or everything, it must be for something.
You can vary the amount of pizza dough depending on how you like it thick:
200 – 250g: a thin dough
250 – 300g: standard dough
300 – 350g: thick dough
Let the pizza stand for two minutes so it releases the aromas, and the newly added ingredients are heated.