Preparation

• In the base of a stand mixer, stir cold water and yeast. In a large bowl, lightly whisk flour, salt, and sugar.
• On the low setting, add in your bread flour mixture until combined, about 6 to 7 minutes. Then add in your oil, and let this relax for another 10 minutes.
• After 10 minutes, turn the stand mixer back on low for 30 seconds to incorporate the dough completely. Transfer your dough to a surface, cover, and allow it to rest at room temperature for about an hour.
• After an hour, form the dough into a tight ball, and add it to an oiled bowl. Cover well, and transfer to the fridge overnight.
• When ready to bake, bring your dough to room temperature for 1 hour.
• In the meantime, make your sauce. Blend tomatoes, garlic, basil, cherry pepper, sugar, salt, and pepper until combined.
• Transfer your dough now to a well-oiled baking sheet, and allow it to relax here for another hour or two, until the edges of the dough reach the edge of the pan.
• When your dough is ready, preheat your oven to 450 degrees. Layer your tomato sauce over the dough and parbake for about 5 minutes.
• Remove from the oven, top with your shredded cheese, and add more sauce over the cheese.
• Transfer to the top part of the oven to fully cook your pizza dough and melt the cheese, about 10 to 12 minutes.
• Remove from the oven, slice into squares, and top each square with a dollop of burrata, sliced basil leaves, black pepper, shredded parmesan, and a drizzle of hot honey.