Instructions

1. Prep dough
2. Remove dough from refrigerator and allow to rest in proofing containers, covered, at room temperature for 3-4 hours before baking.
3. Dough temperature should reach 70˚F before stretching and baking.
4. Make N’duja sauce!
5. In a large skillet, heat olive oil over medium heat until shimmering.
6. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, 5 to 7 minutes.
7. Add passata, and make sure to use up all of the tomato in the bottle by adding 1/4 cup water to the empty bottle, screwing on the lid, shaking the contents, and then adding tomato-water mixture to the skillet.
8. Bring to simmer, season lightly with salt, and cook, stirring occasionally until sauce is slightly thickened, 12 to 15 minutes.
9. Add ‘nduja, and use wooden spoon to break up and stir into sauce.
10. Cook, stirring constantly, until ‘nduja is fully emulsified and incorporated in sauce, about 2 minutes.
11. Prep Dough and Oven
12. Preheat pizza oven to 800°F.
13. When ready to bake, coat the dough ball generously on both sides with flour and place on well-floured surface, seam side down.
14. Gently press out dough into rough 8- 10 inch square, leaving outer 1/2-inch higher than the rest.
15. Gently stretch dough into a 8-10 inch square about 1/4-inch thick by draping over knuckles and gently stretching.
16. Transfer to floured wooden or perforated metal pizza peel.
17. Construct the pizza!
18. Working quickly, scatter chiffonade of basil leaves over pizza, leaving outer 1/2-inch rim un-topped.
19. Spread an even layer of N’duja sauce over pizza, sprinkle with Pecorino Romano, arrange the Soppresatta evenly leaving open spots for Burrata balls, place the Burrata evenly spaced throughout. Drizzle with olive oil.
20. The magic of the pizza oven
21. Transfer pizza to oven and bake, rotating pie regularly with a metal peel for even cooking, until rim is lightly charred and bottom is crisp, 90 to 180 seconds total.
22. Retrieve pizza with a metal peel and transfer to a cutting board.
23. Slice into squares with the Burrata centered on slices and serve immediately