Burrata Pizza

VIDEO LINK: https://youtu.be/A5MoYQtt0zM

Ingredients: 

• 1 cup (236 grams) of lukewarm Water (85 degrees) 

• 3 grams of Yeast 

• 1 tsp. (6 grams) of sugar 

• 1 tsp. (6 grams of salt) 

• 2 TBSP of olive oil 

• 3 cups (360 grams) of Flour

Directions: 

1. In a large mixing bowl, dissolve the yeast in the lukewarm water. 

2. Once yeast is dissolved, add sugar, and stir until totally dissolved. 

3. Then, add the salt and mix until dissolved. 

4. Add olive oil and flour. 

5. Mix for 10 minutes. 

6. Once the dough is ready, cover and let rest for 15 minutes. 

7. Remove dough from bowl, cut in half and then form into balls. 

8. Place dough ball into a tray or bowls with EVOO and then cover airtight. 

9. Let the dough rise for approx.20-25 minutes before placing it in refrigeration. 

10. Dough must remain in refrigerator for 24 hours before using. 

Pizza Sauce: 

• 28 oz. can of Imported Crushed Tomato 

• 1 tsp. of salt 

• ¼ tsp. of black pepper 

• 1 tsp. granulated garlic 

• 1 tsp. of dried basil 

• 1 TBSP of Olive Oil Pesto Ingredients: 

• 1 cup packed fresh basil leaves 

• 1/2 cup grated Parmesan cheese 

• 1/4 cup pine nuts 

• 2 cloves garlic 

• 1/4 cup olive oil • ½ tsp. of Salt  

Instructions: 

1. Wash the basil leaves and dry them thoroughly on a paper towel. 

2. Place the garlic, Basil and pine nuts in a food processor and place processor on high speed. 

3. Then slowly pour the oil until you have a smooth, creamy consistency. 

4. Add Parmesan cheese and blend for 5 seconds. Done!