Cherry Pie Recipe

Mix and proof

In a large bowl or the bowl of a stand mixer, combine 2.5 cups flour, 1 tsp instant yeast, 1 tsp salt and 0.5 tsp sugar. Stir to combine.

Add 1 cup warm water and 1 tbsp olive oil. If using a mixer, fit with dough hook and mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until smooth and elastic. If mixing by hand, stir until combined, then turn onto a floured surface and knead 8–10 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–75 minutes.

After rising, gently deflate dough and let rest 10 minutes before shaping. This recipe yields one 12–14 inch pizza crust (serves 2–3).

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while heating. Alternatively, use an inverted rimmed baking sheet.

Prepare tomatoes: rinse the Sun Gold cherry tomatoes and pat dry. Halve the tomatoes lengthwise. Place in a bowl and toss with 2 tbsp olive oil, 1 tsp dried oregano, ¼ tsp freshly ground black pepper and ½ tsp coarse salt. Set aside to macerate for 10–15 minutes while you shape the dough.

Prep basil: stack leaves, roll into a tight cylinder and thinly slice (chiffonade). Reserve about 4 leaves whole or torn for finishing.

Prepare burrata: keep chilled until just before baking. Gently tear burrata into 4–6 pieces so it can be distributed across the pizza after baking (to preserve creaminess). Drain any excess liquid into a bowl and reserve for another use or discard.

Grate Pecorino finely and have it ready for sprinkling before and after baking.

Shape the crust: sprinkle work surface with 1 tbs cornmeal or semolina. Transfer dough to surface and press from center outward with fingertips to form a 12–14 inch round, leaving a slightly thicker 3/4-inch rim. Alternatively, stretch by hand rotating as you go, leaving a small outer edge for the crust.

Transfer dough to a pizza peel dusted with cornmeal or to the prepared inverted baking sheet. Brush the dough lightly with 1 tsp olive oil (do not overload).

Scatter the macerated halved Sun Gold tomatoes evenly over the dough, including some of the flavorful oil from the bowl. Distribute tomatoes so they are in a single layer but slightly overlap is fine. Sprinkle 2 tbsp of the grated Pecorino evenly over the tomatoes.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–10 minutes, or until crust is blistered and golden and tomatoes are softened but not collapsed.

Remove pizza from oven. Immediately tear the reserved burrata into pieces and place them on the hot pizza so the cheese softens and becomes creamy without fully melting into the crust. Sprinkle remaining Pecorino (about 2 tbsp) over the pizza.

Finish with torn or whole reserved basil leaves, a light drizzle of 1 tsp olive oil, and a final pinch of flaky salt to taste.

Let pizza rest 1–2 minutes, then slice into 6 wedges. Serve immediately so the burrata remains creamy and the basil fragrant.

Optional: grind extra black pepper over each slice and offer additional Pecorino at the table.