2 cloves garlic, finely chopped in 2 tsp extra-virgin olive oil
185 gm ball pizza dough, proofed and stretched until 25–30cm in diameter
170 gm cherry tomatoes, halved
¼ tsp dried oregano, preferably Sicilian
Flaky sea salt
85 gm stracciatella or burrata, torn into walnut-size pieces
1 tsp extra-virgin olive oil
7 gm (¼ cup) fresh basil leaves
Semolina flour for dusting
MAKES ONE 25 TO 30 CM PIZZA / This is the ideal pizza to make in the summer when cherry tomatoes are abundant and as sweet as can be. Use any variety of cherry tomato you like, as long as it is on the smaller side. I especially like the bright yellow Sun Golds. The tomatoes give up some of their juice in the oven and combine with the olive oil in a way that is simply magical. This is Italian cooking as I know it, at its best. As basic as this sounds, if any part of the delicate balance of ingredients is compromised – the tomatoes are less than stellar or the olive oil has been open too long – the simple perfection of this pie is lost.
Gjelina: Cooking from Venice
Place a pizza stone on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500°F (260°C], for 1 hour.
Lightly dust a pizza peel or a rimless baking sheet with semolina flour.
Using your forearms or the backs of your hands, transfer the stretched round of dough to the prepared peel.
Distribute the garlic over the dough, flicking the oil that clings to your fingers onto the dough.
Spread the cherry tomatoes around. They will not cover the entire area; there will be many gaps. Crumble half the oregano over the top, and season with a generous amount of salt.
Slide the dough onto the pizza stone in the oven and bake, allowing it to bubble up and rise, 4 to 5 minutes.
Once the rim starts to look pillowy and airy, using the pizza peel, turn the pizza 180 degrees to ensure that it browns evenly all over.
Open your oven and sprinkle on the stracciatella about 1 minute before the pizza is finished baking.
It's ready when the rim is a deep golden brown and beginning to char and the bottom of the pizza is crisp, 4 to 5 minutes total.
Using the peel or rimless baking sheet, transfer the pizza to a cutting board or a baking sheet with a rim.
Drizzle with the olive oil and sprinkle the remaining oregano on top.
Season with more salt.
If the basil leaves are small, leave them whole and scatter them over the top of the pizza; tear larger ones in half.
Slice and serve hot.