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.