Preparation

• Position oven racks in the lower third and upper third of the oven. Place a pizza stone in the lower third of the oven and preheat your oven to 500 degrees F.
• Lay a large sheet of parchment paper down on a work surface. Lightly coat an 11-inch circle of it with nonstick spray. Mist the top of dough (it will be in a ball at this point) with nonstick spray. With a rolling pin, roll the dough into 10-inch circle. Cover with second sheet of parchment. With a rolling pin and your hands, continue to roll and pat the dough into an 11 ½-inch circle.
• Remove top piece of parchment from the dough and dust the top of dough lightly with all-purpose flour. With your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust a pizza peel with all-purpose flour. Flip dough onto peel, parchment side up. Carefully remove the remaining sheet of parchment and discard.
• With a spoon, spread the pizza sauce all around the dough leaving a ¾-inch border all around the edge for the crust. Evenly scatter the cherry tomatoes over the top. Brush crust with olive oil. Remove the pizza stone from the oven. Carefully slide the dough onto the pizza stone. Bake on the lower third for 10 minutes.
• Remove the pizza from the oven and sprinkle the creamy burrata over the top. Return to the oven, placing it on the upper rack this time and bake for 3 to 4 additional minutes, until the burrata is hot and melty. Transfer the pizza to a cutting board and sprinkle the pizza with a pinch of red pepper flakes and flaky salt. Add the fresh basil. Cut into slices and serve immediately.