Pizza bufalina

Pizza bufalina

Based on 126 ratings
Mason

Mason

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

14 min

Resting

120 min

Ingredients

2Servings
250 g
buffalo mozzarella (drained)
500 g
all-purpose flour
300 ml
water (lukewarm)
1 tsp
sugar
7 g
active dry yeast
2 tsp
salt (divided)
4 tbsp
olive oil (divided)
300 ml
tomato purée
20 g
basil
100 g
cherry tomatoes
flour, for work surface
basil, for garnish
MetricImperial

Utensils

small measuring cup, large mixing bowl, kitchen towel, oven, pizza stone, pizza paddle, cutting board, knife

How-To Videos

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-measure

How to measure

Nutrition per serving

Cal1593
Fat54 g
Protein66 g
Carb214 g
  • Step 1/8

    Add sugar and yeast to lukewarm water; stir thoroughly until dissolved.
    • 300 ml water (lukewarm)
    • 1 tsp sugar
    • 7 g active dry yeast
    • small measuring cup

    Add sugar and yeast to lukewarm water; stir thoroughly until dissolved.

  • Step 2/8

    In a large mixing bowl, mix together flour and salt. Then add olive oil and water mixture to center of the flour and mix together until well incorporated.
    • 500 g all-purpose flour
    • 1 tsp salt
    • 2 tbsp olive oil
    • large mixing bowl

    In a large mixing bowl, mix together flour and salt. Then add olive oil and water mixture to center of the flour and mix together until well incorporated.

  • Step 3/8

    Turn out dough onto a floured work surface and knead until dough is smooth, but firm. Transfer back to floured bowl, cover with kitchen towel, and store in a warm, dry place for approx. 1 – 2 hours until dough has doubled in volume.
    • flour, for work surface
    • kitchen towel

    Turn out dough onto a floured work surface and knead until dough is smooth, but firm. Transfer back to floured bowl, cover with kitchen towel, and store in a warm, dry place for approx. 1 – 2 hours until dough has doubled in volume.

  • Step 4/8

    Place pizza stone in unheated oven, then preheat to 250°C/480°F.
    • oven
    • pizza stone

    Place pizza stone in unheated oven, then preheat to 250°C/480°F.

  • Step 5/8

    Remove dough from bowl. On a floured work surface, flatten out to approx. the size of the pizza stone. Transfer to a pizza paddle.
    • flour, for work surface
    • pizza paddle

    Remove dough from bowl. On a floured work surface, flatten out to approx. the size of the pizza stone. Transfer to a pizza paddle.

  • Step 6/8

    In a small bowl, mix together tomato purée, olive oil, and salt. Roughly tear up basil leaves and add them to sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven at 250°C/480°F for approx. 6 – 7 min.
    • 300 ml tomato purée
    • 2 tbsp olive oil
    • 1 tsp salt
    • 20 g basil
    • oven
    • pizza stone

    In a small bowl, mix together tomato purée, olive oil, and salt. Roughly tear up basil leaves and add them to sauce. Spread a thin layer over pizza, transfer to pizza stone, and bake in preheated oven at 250°C/480°F for approx. 6 – 7 min.

  • Step 7/8

    Meanwhile, cut cherry tomatoes in half and buffalo mozzarella into thin slices. Remove pizza from oven; place tomatoes and mozzarella on top, return to oven and bake for another 6 – 7 min. until cheese is melted and crust is golden.
    • 100 g cherry tomatoes
    • 250 g buffalo mozzarella
    • cutting board
    • knife

    Meanwhile, cut cherry tomatoes in half and buffalo mozzarella into thin slices. Remove pizza from oven; place tomatoes and mozzarella on top, return to oven and bake for another 6 – 7 min. until cheese is melted and crust is golden.

  • Step 8/8

    Garnish pizza with fresh basil leaves. Drizzle with high quality olive oil before serving, if desired. Enjoy!
    • basil, for garnish

    Garnish pizza with fresh basil leaves. Drizzle with high quality olive oil before serving, if desired. Enjoy!

  • Enjoy your meal!

    Pizza bufalina

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!