Cherry, Prosciutto & Burrata Pizza

Instructions

• For pizza dough, place water into the bowl of a stand mixer fitted with a dough hook. Sprinkle over the yeast and a third of the flour and mix to combine. Allow to sit for 5 minutes.
• Add remaining flour and salt, mix to combine over low speed, increase speed to medium and knead for 10 minutes.
• Transfer the dough to an oiled bowl, cover with cling film and set aside to prove for 1 hour.
• Turn out the dough onto a floured bench, divide into three equal portions, form into balls and place into 1L capacity containers sprayed with olive oil.
• Place into the refrigerator overnight.
• Remove the dough balls two hours before cooking the pizzas.
• For quick pickled cherries, bring vinegar, sugar and water to the boil and pour over the halved cherries. Set aside.
• Preheat pizza oven or preheat domestic oven to its maximum temperature with a pizza stone placed on the bottom rack.
• Place a handful of flour into a shallow bowl, gently turn out dough ball into the flour and turn over to coat in the flour.
• Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
• Transfer the dough onto the kitchen bench and gently press the dough in the centre to form a flat, round disc.
• Continue to stretch until a 12-inch disc is formed.
• Brush the dough with 1 tablespoon of olive oil (avoiding the rim) and scatter over parmesan.
• Place onto a pizza paddle and transfer to the oven. If using a pizza oven, the pizza will cook within 90-120 seconds, rotating the pizza frequently to ensure even cooking. Allow 8-10 minutes cooking time for a domestic oven.
• Top the pizza with half a burrata, torn prosciutto, rocket leaves, walnuts and pickled cherries.