Burrata that gives way the second your fork touches it, warm from the oven and set on a base that stays crisp underneath.
Burrata, torn over the top after baking.
Parma ham, thin-sliced and draped cold.
Slow-proofed dough, blistered at the edge.
Sweet San Marzano tomato, cooked down first.
Arugula and shaved Parmigiano, added at the pass.
The base goes in first, tomato and mozzarella, until the crust chars and the middle sets. The burrata and the Parma ham go on after it comes out, so the ham stays soft and the cheese stays cool against the hot dough. It is a pizza that does not wait, and it does not travel well. Eat it at the table. Contains: gluten, dairy.
