Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven won’t reach 500°F, preheat to the highest temperature available. Lightly flour a work surface with the 2 tbs of flour.

On the floured surface, gently stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a floured pizza peel for easy transfer to the oven.

Sauce & Toppings

In a small bowl, stir together the tomato sauce, minced garlic, and dried oregano. Taste and adjust salt as needed (the mozzarella and cheese will add salt later).

Spread the tomato-garlic sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use about 3 tablespoons total so the pizza doesn’t become soggy.

Scatter the shredded or sliced mozzarella evenly over the sauce. Tear or scatter the fresh basil leaves across the cheese.

Bake

Brush crust

Brush the exposed crust lightly with 1 tablespoon olive oil to promote browning.

Using the parchment paper or a floured pizza peel, slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway, until the crust is golden and charred in spots and the cheese is melted and bubbling. Exact time will depend on oven temperature.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2 minutes.

Finish & Serve

Tear open the burrata and gently place it in the center of the hot pizza, or tear into large pieces and distribute across the pizza so each slice gets creamy interior.

Scatter the halved cherry tomatoes and the arugula over the pizza while it’s still warm. Drizzle the 1 tsp balsamic vinegar and 1 tbs extra-virgin olive oil evenly over the top.

Season the arugula and burrata with sea salt and freshly ground black pepper to taste. If using, sprinkle the grated Parmesan and a pinch of red pepper flakes.

Slice into 6 slices and serve immediately so the burrata remains creamy and the arugula fresh.