Klaatu Burrata Nikto

Prep

1. Fresh mozzarella. It holds a lot of water. Tear it into chunks about an hour ahead and let it drain in a strainer (or on paper towels) in the fridge. Pat dry before using.
2. Burrata. Take it out of the fridge about 30 minutes ahead so it isn’t ice-cold on the hot pizza.

Build

1. Stretch the dough ball to about 12 inches, keeping a puffy rim.
2. Top: drizzle the base with olive oil. No sauce on this one; the tomatoes do that job.
   1. Smoked mozzarella (or smoked provolone).
   2. Fresh mozzarella.
   3. Tomatoes, cut side up, with a pinch of salt.

Bake: outdoor oven

1. Preheat to 800–900°F on the stone, checked with an infrared thermometer.
2. Bake 60–90 seconds, turning the pizza every 15–20 seconds so the side by the flame doesn’t burn.
3. Done when the rim is puffed with leopard spots, the cheese has melted and the tomatoes have just started to blister.

Bake: home oven

A home oven can’t get close to outdoor-oven heat, so the crust will be paler and a bit crisper. It’s still a good pizza.

1. Preheat at the oven’s max (500–550°F) for 45–60 minutes with a baking steel or stone on the top rack, about 6 inches below the broiler.
2. Bake 6–8 minutes, until the bottom is browned.
3. Switch to broil for the last 1–2 minutes to color the rim and blister the tomatoes. Watch it closely; it goes fast.

Finish

Work quickly so the pizza is still hot.

1. Prosciutto first. Drape it over the hot pizza so it softens without cooking.
2. Arugula on top of the prosciutto.
3. Burrata in the middle. Set it in the center and tear it open so the creamy inside spills out.
4. Drizzle with olive oil, then add black pepper and flaky salt.