Pizza bufalina
Ingredients
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 measure
Nutrition per serving
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!
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