Classic Pizza Sauce
Place the oil in a pan over a medium heat. When warm, add
the garlic and fry until softened but not brown.
Pour the can of plum tomatoes in the pan and use a masher or
fork to crush them down.
Add all the remaining ingredients, then simmer on a low heat
for 20 minutes, or until the flavor has deepened and the sauce
has thickened slightly.
This sauce can be used straight away, or placed in an airtight
container and stored in the fridge for up to a week, ready to be
used as required.
Method
1 garlic cloves, crushed or finely chopped
1 tbsp olive oil
2 cups (400g) canned whole plum tomatoes
(we like San Marzano)
0.5 tsp salt
1 heaped tsp sugar
Pinch of freshly ground black pepper
Handful of basil leaves, roughly chopped
Burrata Pizza
When your dough and sauce are ready, fire up Ooni Koda 12.
Aim for approximately 752°F / 400°C on the stone baking
board. You can check the temperature quickly and easily using
the Ooni Infrared Thermometer.
Take the burrata out of the fridge so that it warms up to room
temperature. The burrata isn’t cooked in the oven on top of the
pizza, but added to the pizza once it’s cooked, so it’s important
that it’s not too cold.
Stretch the pizza dough ball out to 12” and lay it out on your
pizza peel. Using a large spoon or ladle, spread the sauce
evenly across the pizza dough base. Slide the pizza off the
peel and into Ooni Koda 12, making sure to rotate the pizza
regularly.
Once cooked, remove the pizza from the oven. Lay the
prosciutto on top, then the burrata, scatter over the basil and
finish with a generous drizzle of extra virgin olive oil.
Method
8.8 (250g) Ooni Classic Pizza dough
5 tablespoons (90ml) Classic Pizza Sauce
2-3 slices prosciutto
9oz (150g) burrata
Handful of small basil leaves
2 tablespoons (40ml) extra virgin olive oil
Makes one 12” pizza
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