For dough: In a medium saucepan, warmth milk, ½ cup (120 grams) water, and butter over medium-low warmth, stirring sometimes, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
In a medium bowl, whisk collectively flour, sugar, kosher salt, and yeast. Scale back mixer velocity to lowest setting (12 o’ clock), and progressively add flour combination. Improve mixer velocity to medium-low (2 to three o’clock), and blend simply till a dough kinds. Regulate arm to about 1 inch from facet of bowl; set velocity to medium-low (2 to three o’clock), and set timer for 10 to 12 minutes. Dough shall be mushy, clean, and elastic when prepared.
End up dough onto a clear floor; knead 3 to 4 instances, and form right into a clean spherical.
Oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about 1 hour.
Calmly punch down dough. Cowl and let stand for 10 minutes. Line 2 massive baking sheets with parchment paper.
End up dough onto a really evenly floured floor, and roll right into a 16×12-inch rectangle. Minimize dough into 12 (4-inch) squares; place squares about 2 inches aside on ready pans. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, 30 to 45 minutes.
In the meantime, for topping: Place tomato slices on a number of layers of paper towels; evenly sprinkle kosher salt on either side of tomatoes. Let stand for 45 minutes. Gently brush off extra salt and blot dry with paper towels.
Preheat oven to 375°F (190°C).
Utilizing a ½-cup dry-measuring cup dipped in flour, firmly press a 3-inch-wide indentation in middle of every dough piece. Prick indentations with a fork 4 to five instances. Brush dough items with 2 tablespoons (28 grams) oil.
Divide every burrata ball in half. Crumble or tear 1 portion of cheese into every indentation.
In one other medium bowl, stir collectively tomato slices, garlic, pink pepper, and remaining 2 tablespoons (28 grams) oil; spoon combination onto cheese on every dough piece.
Bake till evenly browned, 12 to fifteen minutes, rotating pans midway via baking. Garnish with basil and sea salt, if desired. Serve heat.
