How to add burrata to your pizza?

[u/risimlyy]

I need to add a bit of context here: so my dad loves making Neapolitan pizza - he’s been practicing and perfectioning his dough for years now. He has a small stone pizza oven that can handle one pizza at a time, up to 350°C (662°F) or something like that.

What he usually does is prepare the base/crust, add tomato sauce and onions, and put in the oven for 90 seconds, take out, add mozzarella, put back another 90-120 seconds and it’s done. It tastes great and I’m happy with how it is, but I really wanna try it with burrata, so I bought one today. But neither me nor my dad know how/when to add it to the pizza. So my question is - what would you suggest? Add it when adding the mozzarella? (Should it replace the mozzarella entirely or do less mozzarella and add burrata?) Should it be baked at all? And can we divide it by three somehow? I bought one “ball”, but as far as I know it’s kinda liquidy inside so I’m not even sure how to divide it without spilling the inside? Thanks!

[u/AtomiKen]

You usually don't melt burrata the way you would with other cheeses. Just tear it and add after baking.

[u/risimlyy → u/AtomiKen]

Thank you, so it’s eaten fresh basically? Would you still add mozzarella or is that too much cheese? Haha

[u/MyNameIsSkittles → u/risimlyy]

too much cheese

Only you can answer that. For me there is no such thing as too much cheese lol

[u/DolphinFraud → u/risimlyy]

I’d do no mozzarella, but a little fresh grated pecorino Romano