Pizza bufalina

Based on 96 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
14
min.
Baking
120
min.
Resting

Ingredients

Servings:-1+
125 g buffalo mozzarella (drained)
250 g all-purpose flour
150 ml water (lukewarm)
½ tsp sugar
3½ g active dry yeast
1 tsp salt (divided)
2 tbsp olive oil (divided)
150 ml tomato purée
10 g basil
50 g cherry tomatoes
flour, for work surface
basil, for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1593
Protein
66 g
Fat
54 g
Carb
214 g
  • Step 1/8

    Add sugar and yeast to lukewarm water; stir thoroughly until dissolved.
    • 150 ml water (lukewarm)
    • ½ tsp sugar
    • 3½ 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.
    • 250 g all-purpose flour
    • ½ tsp salt
    • 1 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.
    • 150 ml tomato purée
    • 1 tbsp olive oil
    • ½ tsp salt
    • 10 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.
    • 50 g cherry tomatoes
    • 125 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!