(inspired by Patrizia’s of New York)
20.5-oz. dough ball
6-8 oz. ricotta
3 oz. pizza sauce (preferably lighter, Neapolitan-style sauce)
4 oz. burrata
1-2 garlic cloves, thinly shaved
6-10 small basil leaves
Salt and pepper
Flavor your ricotta with some salt and pepper to taste. You can also add any other flavors you like, such as zests or herbs.
Stretch your dough out to 16” and place it on a screen. About every 3” to 4” around the edge of the crust, make a straight 2” cut inward. Do this around the entirety of the crust. Place about 1 oz. of the ricotta in between two of the cuts. Grab the corners from each side of the cut and fold them over the ricotta, as you would when making a paper airplane. Pinch them together where they meet and make a seam. This should create a star shape.
Add your light Neapolitan-style sauce to the middle of the crust and spread evenly. Drizzle with a little olive oil and the shaved garlic.
Bake on a screen, or at least until firm enough to remove and place on a stone. (You can make this on a peel, but the screen helps maintain the shape of the starbursts.) Bake for 7 to 10 minutes at 550° to 575°F or until the crust is golden-brown and evenly baked.
When finished, plate the pizza, add the basil leaves, and place the burrata ball in the middle of the pie. Lightly drizzle the burrata and the pie with a touch more olive oil. Add a pinch of salt if desired, and mangia!