Preparation

• Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
• Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel.
• Spread half of the roasted garlic over the dough, and then top with half of the mozzarella, fontina, ricotta, Parmigiano, basil, oregano, and red pepper flakes. Drizzle with half of the garlic oil.
• Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board. Tear half of the burrata over the pizza to catch its creamy interior and sprinkle with sea salt. Repeat to make the second pizza.