Most grocery stores now carry burrata, though several years ago, I could find it only at specialty cheese shops and higher-end stores. Zingerman's Creamery in Ann Arbor makes its own burrata and ...

The trick is to take out your burrata, drain it, and it pat dry while your pizza is in the oven, letting it warm up to room temperature, and then add it to the middle of your pizza once it's baked.

Sprinkle the cornmeal on a flat cutting board or a pizza peel if you have one, and stretch and pat the dough into a circle about 8 inches in diameter. Let it sit for several minutes, then stretch ...

This February 2017 photo shows a burrata and prosciutto pizza in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP) If you haven't had the chance to try burrata, I would be ...

Equipment Tips Pizza Stone: A preheated pizza stone or steel creates the best crust. Preheat for at least 45 minutes. Alternative Methods: An inverted baking sheet works if you don't have a stone.

Instructions Pre-heat your oven to 550 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.

You might be surprised to see burrata as the star ingredient in pizza toast instead of mozzarella. While these two cheese both hail from Italy, they remain distinct in flavor, texture and production.

Tear the burrata into small pieces and distribute them over the dough, leaving a 1/2-inch border. Return to oven and bake until dough is cooked through and burrata is melted, about five more minutes.

To begin, you’ll want to slice your sourdough bread while also slicing your tomatoes. Prep your tomatoes in olive oil, lemon juice, and salt, and set aside as you butter both sides of your bread ...