Pizza Bufalina
Pizza Bufalina is a type of pizza that showcases mozzarella di bufala—a fresh, creamy mozzarella made from the milk of water buffalo. It’s similar to a Margherita pizza in composition, but it emphasizes the richness and tang of the buffalo mozzarella.A traditional Pizza Bufalina typically includes:A thin, wood‑fired crust (Neapolitan style)Tomato sauce made from San Marzano or other high-quality Italian tomatoesFresh mozzarella di bufala, torn into piecesFresh basil leavesExtra virgin olive oil, drizzled lightly before or after bakingThe result is a simple yet elegant pizza with a balance of acidity from the tomatoes, creaminess from the cheese, and herbal fragrance from the basil.
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Ingredients
For the dough
- 500 g tipo 00 flour (or all‑purpose flour), (about 4 cups)
- 325 ml warm water (1⅓ cups)
- 7 g salt (2 tsp)
- 3 g sugar (1 tsp)
- 3 g active dry yeast (1 tsp)
- 1 tbsp olive oil (optional, for softness)
For the topping
- 400 g San Marzano tomatoes canned (14 oz), (or other ripe, high‑quality plum tomatoes)
- 1–2 cloves garlic (optional)
- Salt to taste
- 1 bunch Fresh basil leaves small
- 300–350 g mozzarella di bufala (buffalo mozzarella), (10–12 oz), drained and torn into pieces
- Extra virgin olive oil
Instructions
- Make the dough
- Dissolve yeast and sugar in the warm water; let stand 5–10 minutes until foamy.
- Mix flour and salt in a large bowl. Add the yeast mixture and stir until a shaggy dough forms.
- Knead on a lightly floured surface for 8–10 minutes (or use a mixer with a dough hook) until smooth and elastic.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1½–2 hours or until doubled.
- Prepare the sauce
- Blend the tomatoes with a pinch of salt and a splash of olive oil.
- For a classic Bufalina style, the sauce should be uncooked—simple and bright. Optionally, rub a clove of garlic on your pizza base for aroma.
- Preheat and shape
- Place a pizza stone or steel in your oven and preheat as hot as it will go (250 °C / 480 °F or higher) for at least 30 minutes.
- Divide the dough into 4 equal pieces. Stretch each piece into a thin round (~25 cm / 10 in) with a slightly thicker edge.
- Assemble the pizzas
- Spread a thin layer of crushed tomato on each base.
- Add torn buffalo mozzarella pieces evenly around the pizza.
- Add a few basil leaves.
- Drizzle lightly with olive oil.
- Bake
- Slide one pizza onto the hot stone and bake for about 6–8 minutes, or until the crust is blistered and golden and the cheese is bubbling. (If you have a pizza oven, it will take just 90 seconds!)
- Serve
- Garnish with a few fresh basil leaves and another drizzle of olive oil.
- Slice and serve immediately—best enjoyed hot, with the cheese still soft and creamy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 715kcal (36%)Carbohydrates: 102g (34%)Protein: 28g (56%)Fat: 21g (32%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 57mg (19%)Sodium: 1135mg (49%)Potassium: 388mg (11%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 2438IU (49%)Vitamin C: 10mg (12%)Calcium: 1730mg (173%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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