Authentic Neapolitan Pizza con Mozzarella di Bufala (Pizza alla Bufala)

Step 1

Instruction: Mix, knead, and proof the dough. Whisk lukewarm water and yeast together in a mixing bowl; rest for 5 minutes until lightly frothy. Mix in half of the Tipo 00 flour with a wooden spoon, followed by salt and olive oil. Gradually incorporate the remaining flour until a workable dough forms. Knead on a clean counter for 8–10 minutes until supple, smooth, and elastic. Place in an oiled bowl, cover, and let rise at room temperature for 1.5 to 2 hours until doubled. Divide into two equal balls (~410 g each), shape into taut boules, cover, and let rest for 45 minutes.

Optional step image: bufala-pizza-dough-proofed-boules.jpg

Step 2

Instruction: Drain the buffalo mozzarella thoroughly. Buffalo mozzarella contains significantly more liquid than cow's milk fior di latte; managing this moisture is critical to avoid a wet crust. Slice or tear the mozzarella into bite-sized wedges and arrange them in a colander lined with cheesecloth or paper towels over a bowl. Let drain at room temperature for at least 1 to 1.5 hours, pressing gently with a clean paper towel before assembly.

Optional step image: draining-mozzarella-di-bufala-wedges.jpg

Step 3

Instruction: Preheat the oven and prepare the sauce. Set a pizza stone or baking steel on the upper rack of your oven and preheat to the highest setting (260°C–290°C / 500°F–550°F) for 45 to 60 minutes. In a medium bowl, crush the whole San Marzano tomatoes by hand to preserve a rustic, glossy texture. Season with 1/2 tsp fine sea salt.

Optional step image: hand-crushed-san-marzano-tomato-sauce.jpg

Step 4

Instruction: Hand-stretch the crust. Generously dust the work area with semolina flour. Place a dough ball down and gently press with your fingertips from the center outward, driving internal air into the edges to form a pronounced cornicione (outer rim). Lift the dough and gently rotate over the backs of your hands until it spans 11 to 12 inches. Lay the stretched base onto a lightly dusted pizza peel or sheet of parchment paper.

Optional step image: hand-stretching-dough-round-cornicione.jpg

Step 5

Instruction: Assemble with care. Spread 60–70 ml (approx. 1/4 cup) of the crushed tomato sauce in concentric circles outward, leaving the outer 1/2 inch uncovered. Scatter half of the well-drained Mozzarella di Bufala chunks evenly across the sauce. Tuck 3–4 basil leaves under the cheese, dust lightly with Parmigiano-Reggiano, and complete with a thin spiral drizzle of extra virgin olive oil.

Optional step image: assembled-pizza-alla-bufala-on-peel.jpg

Step 6

Instruction: Bake to a leopard-spotted char. Transfer the pizza onto the preheated stone or steel. Bake for 5 to 6 minutes, then switch your oven to high broil for the final 1 to 2 minutes to blister the crust rim and melt the buffalo cheese into luscious, creamy pockets. Slide out using the peel and rest on a wire rack or cutting board for 1 to 2 minutes.

Optional step image: blistered-bufala-pizza-baking-stone.jpg

Step 7

Instruction: Garnish and serve. Top immediately with fresh basil leaves, a light finishing drizzle of extra virgin olive oil, and an optional pinch of flaky sea salt or black pepper. Slice into wedges and serve warm.