Preheat your oven to 475°F (245°C) and place a baking sheet or pizza stone inside to heat up.
Stretch or roll out the pizza dough on a lightly floured surface until it reaches your desired thinness, about 12 inches in diameter.
Transfer the stretched dough onto a parchment paper-lined pizza peel or large spatula, then brush the surface with olive oil to help it crisp and prevent sticking.
Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges for a crust.
Arrange the pepperoni slices evenly on top of the sauce, pressing them slightly into the sauce to ensure they stay in place during baking.
Carefully slide the pizza (with parchment) onto the hot baking sheet or pizza stone and bake for about 12-15 minutes until the crust is golden, the pepperoni edges are crisp, and some droplets of fat are visible.
While the pizza bakes, drain the burrata and gently tear it into irregular shards or scoops to ensure even melting and texture.
Once baked, carefully remove the pizza from the oven and transfer to a cutting board or serving plate.
Distribute the torn burrata evenly over the hot pizza so it begins to soften and melt into the warm toppings.
Allow the pizza to rest for a couple of minutes—this helps the cheese settle and the flavors to meld.
Slice the pizza with a sharp pizza cutter, revealing the bubbling cheese, crispy edges, and gooey burrata inside.
Serve immediately and enjoy the contrast of crispy, smoky pepperoni with the creamy, melty burrata.
