Pizza with vodka sauce is a crowd-pleaser, bringing together bold flavours and beautiful simplicity, and making this a perfect dish to showcase the richness and luxury of burrata.

The pizza recipe comes from my good friend Salim Gafayri, an exceptionally talented pizza chef whose expertise elevates this dish into something truly special.

Start the dough the day before you plan to bake; it’s best used the day after its overnight rise, though it will keep happily in the fridge for up to two days.

This recipe makes enough sauce and dough for six pizzas, so if you’re only making one, you can freeze the extra sauce and dough for your next pizza night (see notes below).

Freezer instructions

To freeze pizza dough, divide it into balls after the first rise. Lightly coat each with oil and seal in freezer bags, removing all excess air. Freeze for up to three months. To use, thaw the dough overnight in the fridge. Before shaping, let it sit at room temperature for 30-60 minutes to allow the gluten to relax so you can stretch it more easily.

To freeze pizza sauce, cool it completely before portioning into freezer bags (stored flat to save space), ice cube trays, or small containers. Remove excess air, label with the date, and freeze for up to three months. To use, thaw overnight in the fridge or heat gently in a saucepan from frozen.

This is an edited extract from Burrata by Giorgio Linguanti. Published by Hardie Grant Media. Photography by Bonnie Savage. RRP $59.99.