Follow the directions for the rustic Italian pizza dough.
While the pizza dough is rising, preheat your oven to 350” F with the pizza stone in it.
Slice the tomatoes in half or thirds lengthwise. Add them to a large roasting dish and drizzle with some olive oil and a pinch of sea salt. Gently toss to coat and evenly spread them in one layer. Roast them for about 35 minutes until they start to caramelize around the edges. Transfer to a plate and keep warm.
Turn up your oven with the pizza stone in it as high as it will go. Give it a good half hour to reach that temperature, or until your pizza dough is ready.
Sprinkle some flour on the counter and place a pice of the pizza dough on it. Sprinkle with some flour over the top and with floured hands gently press on it to create a thin pie, round or whatever shape you like.
Sprinkle some flour or your cardboard or pizza peel and transfer the dough to it making sure not to tear it.
Using a small pastry brush lightly brush the top of the dough leaving about 3/4 inch of the edges untouched. Grate some parmigiano regains on top and transfer it to the preheated pizza stone by gently shaking the cardboard so the dough will slide on to the pizza stone. Makes sure to sprinkle some flour on the pizza stone as well, just before placing the dough on it.
Cook the pizza dough anywhere from 6 to 10 minutes depending on how hot your oven is and how thin the crust. Keep an eye on it, and once it looks golden to your liking transfer it to a wooden board.
Top the crispy pizza with some of the fresh burrata cheese, a handful of the roasted tomatoes and a drizzle of extra virgin olive oil. Garnish with the fresh basil and enjoy with a sprinkling of red pepper flakes.