Pizza bufalina

Step 1/ 8

• 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

• 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

• 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

• oven
• pizza stone

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

Step 5/ 8

• 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

• 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

• 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

• basil, for garnish

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

Enjoy your meal!