- 9 tbsp. extra-virgin olive oil, plus more for drizzling
- 1 tbsp. active dry yeast
- 1 tbsp. sugar
- 1 tsp. kosher salt, plus more to taste
- 6 cups flour
- 2 cups pizza sauce
- 60 squash blossoms, stemmed
- 1 lb. burrata
In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10 to 12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8 to 10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2 to 3 hours.
Place a pizza stone on a rack in lower third of oven. Heat oven to 500˚ for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2" x 12 1⁄4" piece parchment paper. Working from center, gently flatten dough with fingertips, leaving edges thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza (on paper) to stone; bake until golden brown, 10 to 14 minutes. Remove pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.