Remove the burrata and the pizza dough from the refrigerator. Dust the dough lightly with flour and let the dough and the cheese come to room temperature for 30 – 60 minutes.
Add the Pizza Shield and Stone to the correct rack (position 7 for ranges and position 5 for wall ovens).
Select Stone-Baked Pizza Mode and follow the instructions to begin preheating.
Add cherry tomatoes, olive oil, chopped garlic, and chopped basil to a medium bowl and toss to combine. Season with a pinch of salt and set aside.
Gently stretch the pizza dough, lifting up the dough and rotating it with your hands to allow it to stretch with its own weight. Dust with additional flour if needed to prevent sticking.
Lightly dust a pizza peel with an even coating of cornmeal or semolina flour (note: use only enough to prevent sticking, as too much will cause it to burn in the oven). Transfer the dough to the prepared peel.
Arrange the sliced tomatoes evenly over the dough and sprinkle with salt.
Give the pizza a gentle shake on the peel to make sure it moves. If any spots appear to be sticking, gently lift that corner and give it a little more flour. Shake the peel again and add more flour, if necessary.
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INGREDIENTS:
1 8-ounce ball burrata cheese
1 14-ounce ball prepared pizza dough
½ tablespoon of cornmeal or semolina flour, for dusting
1 large or 2 small heirloom tomatoes, cored and sliced ¼” thick
Salt, to taste
2 cups diced cherry or campari tomatoes
2 tablespoons olive oil
2 cloves garlic, finely chopped
Fresh basil leaves, roughly chopped, plus more for garnish
