Flippantly high a Neapolitan dough base with tomato sauce and add a small quantity of sliced fior di latte mozzarella.
Gently brush olive oil over your crusts being cautious to not get an excessive amount of oil on the pizza base. Sprinkle the crusts with chilli sea salt.
Warmth your Koda 2 on full flame to 450ºC and launch your pizza. As quickly as you’ve launched, flip the flame right down to its lowest setting.
When the crusts start to rise on the rear, give your pizza a 180º flip.
When your crusts look golden and also you’re completely happy they’ve been baked evenly (about 3-4mins cooking time) take away your pizza from the oven and place on a wire rack to chill.
Because the pizza cools, generously spoon in your chopped tomatoes combine (you may make this a couple of hours earlier than making the pizza, or the day earlier than if left within the fridge).
As soon as the tomatoes are on the pizza, place the burrata ball in the midst of the pizza, drizzle with just a little olive oil and a sprinkle of chilli salt.
Slice into the burrata releasing all its creamy goodness and unfold this over the pizza. Drizzle just a little of the marinated tomato and tarragon juice on high.
Slice, serve and share with mates.
