Lightly top a Neapolitan dough base with tomato sauce and add a small amount of sliced fior di latte mozzarella.
Gently brush olive oil over your crusts being careful not to get too much oil on the pizza base. Sprinkle the crusts with chilli sea salt.
Heat your Koda 2 on full flame to 450ºC and launch your pizza. As soon as you’ve launched, turn the flame down to its lowest setting.
When the crusts begin to rise at the rear, give your pizza a 180º turn.
When your crusts look golden and you’re happy they’ve been baked evenly (about 3-4mins cooking time) remove your pizza from the oven and place on a wire rack to cool.
As the pizza cools, generously spoon on your chopped tomatoes mix (you can make this a few hours before making the pizza, or the day before if left in the fridge).
Once the tomatoes are on the pizza, place the burrata ball in the middle of the pizza, drizzle with a little olive oil and a sprinkle of chilli salt.
Slice into the burrata releasing all its creamy goodness and spread this over the pizza. Drizzle a little of the marinated tomato and tarragon juice on top.
Slice, serve and share with friends.
Rich Payne
Rich Payne, Dough & Behold.
As well as working as a VFX editor, Rich devotes his life to dough. In 2017 he bought his first Ooni oven and the pizza spark was ignited. Since then, he’s been honing his skills, exploring endless pizza dough variants and working closely with Ooni and the AVPN in Naples.
Thanks to his creative approach, love for the pizza community and the art of pizza, Rich is very much part of the Ooni family. As an ambassador, he participates in regular pizza pop-ups, live demos and masterclasses. Having worked with numerous pizza restaurants, he’s also a recipe developer for two London pizzerias @marta.chelsea & @martinapizzeriaromana
Renowned for his pizza passion through his Instagram account – @dough_and_behold – Rich inspires bakers, pizza makers and food enthusiasts worldwide.
