BURRATA PIZZA PIE

Pre-heat your oven to 500 degrees.
Thirty minutes before cooking the pizza, put your pizza stone in the oven.
Stretch out your pizza dough using your hands in a circular motion, then lay it on a flat surface and flatten it out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
Once your dough is flat and ready to be heated, use a spoon to spread the pizza sauce all around the dough leaving a little bit for the crust.
Pop your pizza peel in the oven and slide it over the stone for ten minutes.
After ten minutes, pull out the pizza and sprinkle the creamy burrata on top of the pie.
Put your pizza back in the oven for another 3-4 minutes.
When the cheese is just starting to melt, take it out and top with prosciutto and the fried basil, salt, and red pepper flakes. Cut into 6-8 slices and serve immediately.

In a large bowl, combine flours and salt.
In a small mixing bowl, stir together about 1 cup lukewarm tap water, the yeast and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened clean kitchen towel, and let rest and rise for 3 to 4 hours at room temperature. Alternatively, if you're making the dough a day before use, you can let it rest and rise for 8 to 24 hours in the refrigerator.
To make pizza, make sure the dough is at room temperature and place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

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