Buratta Truffle Pizza
Ingredients
- 2 tablespoons sugar
- 1 tablespoon extra-virgin olive oil, plus more for greasing
- 1/2 teaspoon active dry yeast
- 3.55 cups pizza flour, preferably Caputo Nuvola Super
- 3.55 cups soft wheat flour, preferably Caputo Type 1
- 10 teaspoons kosher salt
- Fine semolina, for dusting
- 80 leaves fresh basil
- 20 grape tomatoes, halved
- 8 truffle burrata, preferably Belgioioso
- Olive oil, for drizzling
- 16 slices prosciutto di Parma
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